Categorized | Pork

Tender stew pork packed with a unique punch of flavor.

stew-pork-recipeGrowing up our dad was always at work (well at the time it seemed that way). But Sundays was our day. In the dry season he’d take me and my brother on long hikes through abandoned cacao and coffee estates to hunt and search out ground provisions. He was a master at finding yams of all description, size and shape. Not that stuff you find in the grocery store in North America. Yams with names like, “juba”, ‘finger” and “kush kush” and I can still remember the joy when we found a “patch”.

We’d leave early on a Sunday morning and be back in time for my mom to prepare lunch with the yam, dasheen and eddoes we found during our trek. So part of our Sunday lunch usually included ground provision and stew pork along with all the other dishes that a Sunday lunch is so famous for in Trinidad and Tobago. Yam connoisseurs would argue that nothing beats pairing yam with fried tomato and salt fish (salted cod), but I assure you.. stew pork is the way to go. But you don’t need yams or ground provisions to enjoy the amazing flavor of stew pork.

The principle and ingredients are very much the same as we explored with the “Stew Chicken” recipe a while back, except in this case we’re using pork.

You’ll need…

3lbs pork – cubed into 3/4 inch pieces
1 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh or bottled ginger – sliced. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon cilantro (or 2 tbs Trinidad green meat seasoning)
1 1/2 tablespoon brown sugar
3 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

Prepare the seasoning mix by dicing the onion, pepper, ginger, green onion, garlic, cilantro, shallot and tomato.



Now lets prepare the pork. Feel free to ask your butcher to do this step for you. Cut the pork into 3/4 inch pieces, removing the majority of fat and skin. One of the reasons why Caribbean dishes are known as being heavy, is our love for fat and skin. In days gone by I’d keep some of that fatty pieces of meat and skin. With age comes wisdom, so we know that this is to be avoided.

Wash… squeeze the lime or vinegar onto the cubed pork and rinse with water.



After you’ve washed the cubed meat, squeeze any remaining water from the bowl and begin to season. Add everything except the oil, sugar and 3 cups of water. Mix well and let marinate for about 2 hrs in the fridge – covered.


Time to get cooking. In a heavy bottom pot add the oil over high heat. As the oil starts to smoke or move along freely in the pot add the sugar. With a long handle spoon (to avoid splatters onto your hand) move the sugar around. You’re looking for the sugar to melt, change color and get to the point when it’s ready to caramelize.


Quickly start adding the seasoned pork as the sugar starts looking like the picture above. Stir around to evenly coat all the pieces of meat. Then lower the heat and simmer covered for about 10-15 minutes.


Now uncover the pot and raise the heat to high. We’re trying to get rid of all the natural juices that formed while it was simmering. In the meantime, add the 3 cups of water to the bowl that had the seasoned pork. We’re trying to pick up any bits of seasonings that were left behind.



As soon as all the liquid is gone and all the pieces of pork is evenly browned, add the 3 cups of water and bring to a boil. Then lower the heat, cover and let simmer for about 40-45 minutes. We’d like to get a nice thick gravy and have the pieces of pork as tender as possible. If after the 45 minutes you have too much liquid, be sure to turn up the heat and let some burn off.



Questions? Leave me a comment below or use the contact link at the top of this page. I’d love to hear from you.

This day I didn’t have any yams, but I did enjoy a nice plate of brown rice with this exciting way of preparing pork.

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56 Responses to “Tender stew pork packed with a unique punch of flavor.”

  1. Looch says:

    My boyfriend is a Trini — trying this one on my own! Sounds yummy ~ I’m sure he’ll love it!!

  2. Dianne says:

    I’m confused about the washing step. Put on lime juice and then immediately wash it off?

  3. Roy says:

    Good recipe. I used 3 Thai chili’s in the recipe to give it some heat. It came out really good.

  4. Daunette says:

    I seasoned our pork earlier today and my partner is about to cook it up! I've followed the marinade to the letter and it smells beautiful! Will let you know how it turns out. Thanks for sharing.

  5. Sarah says:

    Hi Chris, I'm Muslim & I appreciate you don't include me with pork dishes. Otherwise I enjoy all your other recipes. Thank you.

  6. Caroline says:

    I am from the Carribbean … followed you recipe to the "T". My family was licking their fingesr and the plate too :) .. Thank you

  7. Leslie says:

    Hi Chris,
    I'm some what new to caribbean cooking and you website. And I must say "I'm truly enjoy the many receipes found here".

    However with today's receipe…… first glance, I wasn't quite sure what to make of it. You seem to be very thoughtful in how you present the food you prepare. But this presentation was not very visually appealing. YUCK!!!!

    Better luck next time.

  8. Olivia says:

    Hi Chris,
    My stewed pork is simmering on the stove right now, as I write. It smells wonderful. I'll let you know how it turns out, though I'm sure it will be great!

    Thanks for the recipe!

  9. Thanks Chris for this recipe for pork. I ate pork once and became very sick.. I have never tried it since. This recipe looks fabulous I’m going to try it. Thanks for you pics step by step it really helps to see each stage as you go through. Keep up the great work. By the way I got ur new cookbook and it is the greatest thing since butter. God Bless and have a merry Christmas.

  10. DAvid says:

    I'm trying this as we speak chris

  11. Lee Hatfield says:

    Hi Chris,
    Thanks for these recipes, my family and i just love to try them,they always come out delicious. Sometime you need to give us recipes for some of your favourite desserts, I have tried some and being from the Caribbean myself there are many,but I am curious about some from Trinidad.Puddings, pies and cakes. Thanks again.

  12. trinitanty says:

    Hey Chris,
    Good recipe. Try using some pimento peppers and you will bite your fingers (it tastes wonderful with buss up shut too).

  13. Alyssa says:

    Chris ever since I've found this site my cooking has been awesome. Had some tasty hops this weekend. Great work and keep the recipes coming.

  14. Cynthia Layne says:

    Sorry Chris every time I try to get a recipe, I saw one that look like fudge where you have to go to the word like as it seems to be connected to face book and it keeps asking me log on I do not have a Facebook account and I do not thing that I want one no disrespect but I love your recipes and have tried some and find them to be very delicious is there a way I can actually see some of the recipes I saw one that look like fudge and would like to try it. Thank You Cynthia

  15. Latosha says:

    Ok Chris….I loved this one the most, this is my 9th recipe ive tried from this site since i discovered it a few weeks ago. I must say that this one turned out the best or I liked it the most, not sure but as everyone else says your step by step insturctions are amazing and sometimes I watch on you tube first then go in with the recipe. My family is from T/T and although my mom is a great cook she is not so good of a teacher and I'm tired of going to aunties house for a lesson. Now I feed them and not to mention my boyfriend thinks I am a chef…Thank you soooooooo much, I love everything about this site and I hope you keep up the good work…
    PS makes me love and appreciate the kitchen ;}


  1. [...] to try “Caribbean Pork” coz it sounds easy and flavorful enough. Got the recipe from Caribbean Recipes…. to be honest, I’m not sure how I surfed around and came across this site! Anyway, I [...]

  2. [...] seasoned with onion, garlic, ketchup, Worcestershire sauce, and various herbs and spices using this recipe as a guideline.  It too went into the fridge I will stew that up tomorrow night when I get home [...]

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