Comments on: Tender stew pork packed with a unique punch of flavor.

By: Cynthia Layne

Cynthia Layne — Mon, 06 Feb 2012 18:21:17 +0000

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

By: Latosha

Latosha — Tue, 24 Jan 2012 17:49:28 +0000

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 ;}

By: Marle

Marle — Thu, 19 Jan 2012 00:44:57 +0000

Thanks again for this yammi looking recipe. I'll make sure to try it out. One thing I have to put down. I love the way you introduce your recipe's. Keep the memories coming.

By: Avion Orr

Avion Orr — Sat, 05 Nov 2011 21:58:23 +0000

Pork is the best meat. I’m cooking this tomorrow for lunch with the coconut milk. Thanks.

By: Vennise

Vennise — Tue, 26 Jul 2011 07:53:36 +0000

I made it with Lamb, turned out divine

By: Jack Smith

Jack Smith — Wed, 15 Jun 2011 20:03:10 +0000

Chris, I love your story of foraging with your father and the excellent photos of your recipes. My father also loved foraging, teaching me to find and use sassafras, cattail-root flour, berries, nuts, salad greens and herbs. Thank you and keep up the good work.

By: carol

carol — Tue, 14 Jun 2011 14:07:01 +0000

Chris, this stew pork will also go well with dumplings. what a treat!

By: Claudette

Claudette — Wed, 06 Apr 2011 22:16:50 +0000

All that's missing is the provisions and you're on like boil corn!

By: camille

camille — Thu, 18 Nov 2010 22:22:55 +0000

Thanks I just seen this ..lol I will try it and let you know

By: bbelle

bbelle — Mon, 25 Oct 2010 02:21:44 +0000

okay, I'm making this right now and its amazing. I added some carrots and potatoes and I'm reducing the liquid. My first time making stew pork by myself and I'm quite proud!! Thanks for the recipe.

By: jumbieg

jumbieg — Tue, 19 Oct 2010 13:18:43 +0000

just about any pork will work. But I like the leg or butt chop. Something with a little fat is always excellent.

By: jumbieg

jumbieg — Tue, 19 Oct 2010 13:17:58 +0000

this is caused during the browning process. if you allow the sugar to go too dark, it will give the finished dish that sort of bitter taste you mentioned. Next time allow the sugar to bubble and go caramel in colour and as soon as it starts going dark (on the edges), add the seasoned pork.and stir.

timing is everything.

do let me know how it works out.

By: camille

camille — Mon, 18 Oct 2010 21:55:48 +0000

Hi I just recently tried this recipe normally when I do stewed pork I do it JA style instead of burning sugar I use grace brand browning I’m not sure what I did wrong but as you said it has a punch of flavor well let’s just say I got more of a drop kick of this bitter flavor the meat itself was fine but the gravy was nasty I’m not sure what I did wrong I followed the recipe to the t maybe you can tell me what I may have done wrong so that next time it won’t come out so bitter thanks great site by the way

By: Jordan

Jordan — Tue, 05 Oct 2010 14:57:00 +0000

I did this recipe twice in the last month and it's so good…I was looking for a ghetto pork stew recipe and I finally found it. Keep on the good work homie.

By: natalia

natalia — Thu, 19 Aug 2010 12:05:47 +0000

Hi Chris,

what kind of pork should I use for this recipe? will the neck do or should it be something else?

Looking forward to cooking this!

Natalia

By: jumbieg

jumbieg — Thu, 17 Jun 2010 03:24:19 +0000

Though I've never tried it, I'm sure it works just as well.

By: jumbieg

jumbieg — Thu, 17 Jun 2010 03:23:51 +0000

Thanks for your kind comments.

By: Debbi

Debbi — Sat, 15 May 2010 21:49:32 +0000

Chris, look how sweet you laid out the ingredients for us to see them… you are such a sweet teacher!

Debbi

By: Megadon

Megadon — Sat, 24 Apr 2010 22:11:13 +0000

I Dont Eat Pork Very Often But I'll Try This

By: Saucie

Saucie — Tue, 16 Mar 2010 01:28:53 +0000

I like that you have pictures at each step- it has given me confidence that im doing it right thank you! Does the curry stew work for pork as well?

By: admin

admin — Thu, 04 Mar 2010 22:04:51 +0000

Valerie thanks for leaving your comment. The pics is just to simplify the cooking process. Many people I know fear the kitchen and cooking because they can’t tell if what they’re doing is correct. hopefully these step by step pics gives them a bit more confidence.

happy cooking

chris…

By: Valerie

Valerie — Tue, 02 Mar 2010 16:18:44 +0000

Hi Chris

What made you decide to take pics of all the stages of the cooking, this is not usually done. You usually see the end result only. It is a very nice touch though.

By: admin

admin — Sun, 21 Feb 2010 20:30:38 +0000

Gerardo & Peggy, Thanks for the kind comments. Stay tuned for even more great recipes.

happy cooking

chris…

By: Gerardo

Gerardo — Fri, 12 Feb 2010 15:37:17 +0000

Hello Chris:

your recipe’s are great and I always enjoy them with my family, thanks so much for your support to us with these great menus.
the pork was outstanding.

Gerardo & Peggy

By: Chris De La Rosa

Chris De La Rosa — Sat, 02 Jan 2010 21:16:11 +0000

Thanks for taking the time to comment everyone.

Katherine, there are a couple things I can suggest. 1. Remove the lid while the heat is on high when you’re trying to burn off the original liquid that forms. The 2nd thing I can suggest is to not burn off the liquid too fast (let it burn off at it’s own pace), but rather than add 3 cups of water to finish the cooking process, cut back to 2 cups. This should compensate for the longer cooking time to burn off the original liquid. I hope I made sense with my response