Meat & Poultry Archives - Page 26 of 29

Chorai Bhaji With Salted Pigtails In Coconut Milk.

May 27, 2025August 20, 201010 Comments

Though it’s been a very hot and humid summer, the little kitchen garden we have at the back of our home is in full production. Must be all the watering I’ve been doing and the special relationship I have with my plants 🙂 If you’ve been part of our discussion group on facebook (see Caribbean Pot On Facebook) you would have seen the pics I shared when these chorai (Jamaican Callaloo) bhaji were just a week old and how small they were. Well, the plants are now over 5 feet tall and that’s after I’ve already cut them back a couple times. No-joke, the leaves are almost as big as tobacco leaves. I’m sure I’ll be able to reap a couple more times before the season ends. If you’re looking for a vegetarian version of this recipe or you just don’t want to deal with the swine, check out : Chorai Bhaji Recipe.

You’ll Need…

1 bunch of Chorai bhaji (about 2 lbs) (same as Jamaican callaloo)
1 tablespoons olive oil
3 cloves garlic
1 medium onion sliced
1/4 hot pepper (whatever you like using.. I used habanero) * remember to avoid using the seeds if you want to avoid most of the heat.
salt – see notes below since we’re using salted pigtail.
1 lb salted pig tails cut into 2 inch pieces
1 cup coconut milk

* Click here for a >>> Trinbago Callaloo Recipe

It’s recommended that you try to get your butcher to cut your pigtails for you, as it can do some serious damage to your knives if you try this at home. The middle bone can be very tough, so I opted to use my heavy Chinese clever that I have. Then I rinse and place in a pot with enough water to cover by at least 3 inches. Place the pot on a high flame and bring to a boil, then reduce to a simmer and allow to cook for about 40 minutes. This will do two things. It will help it get tender since the cooking time of the bhaji will not be long enough to fully tenderize this. And it will help remove most of the salt the pig tails were cured in.

If your chorai is not already trimmed, remove all the leaves from the thick stalk (discard thick stalk), but if thin ones are tender, you can include some as they will cook-down nicely. Then full your sink or alarge bowl with water and give this a good wash. Rinse again under running water, since you really want to remove any dirt or sand from between the leaves. Then drain and make little bundles (roll) and give a rough chop. The rough chop is optional if your leaves are small, since some people like seeing the fully cooked leaves.

Slice the pepper, onion and garlic and get ready for cooking after the pig tail have cooked for the 40 minutes or so. In a large pot, heat the oil and cook half of the onions under medium heat for about 3 minutes. You can now starting adding the chopped chorai to the pot. It will look like a lot, but it will wilt and cook down. Top with the remaining onion, garlic and hot pepper when there’s room in the pot. Drain the cooked salted pigtail pieces and add to the pot as well. Feel free to add the coconut milk so everything can cook in this rich milky goodness.

Stir well, cover and cook on medium heat for about 15 minutes. It will spring up a lot of it’s own juices, so after 15 minutes of cooking turn up the heat and cook-off all the remaining liquid. Watch it closely and stir to avoid sticking and burning. Should take about 5 minutes on high heat to cook down the liquid. Taste for salt, since we didn’t add any as it’s hard to determine if the remaining salt in the pigtail would be enough for the dish. I had to add a slight dusting of salt to mine.

Like all the recipes on here, it’s very simple to make and if you’re not turned off by the salted pigtails… it’s very tasty! Be sure to leave your comments below (always appreciated) and connect with via our Face Book fan page (click on image below). BTW, if you looking for other bhaji recipes, you can also check out: Pak Choi | Baby Spinach | Swiss Chard

Stewed Pork With Pak Choi.

May 27, 2025August 6, 201019 Comments

Here’s a great way to combine two classic Caribbean recipes to form a mouth-watering delight. Usually this is made with left over stewed pork which is added the final minutes of cooking pak choi, but this approach will see you stew the pork first and then add the diced pak choi the final 10 minutes of cooking. You can also refer back to the original Stew Pork and Pak Choi recipes if you’re looking to have them separate. This recipe was passed on to me last weekend when I visited my parents, so full props to my mom for once again coming through.

You’ll Need…

1lb pork – cubed into 3/4 inch pieces
3/4 teaspoon salt
1/4 teaspoon worcestershire sauce
1 teaspoon 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
1 tablespoon Caribbean green seasoning
1 tablespoon brown sugar
1/4 cup water
dash of black pepper
1/4 hot pepper (sliced thin – leave out seeds to control heat)
1 scallion – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 bundle pak choi (about 2lbs)

I purchased a piece of pork (leg cut) with some fat (but trimmed a bit) as I like the flavour you get from it when cooked. Plus I find that due to the long cooking process (I like the meat very tender) a lean piece of pork will be overly dry. The first step is to cut the pork into cubes about 3/4 inch and wash with the lime or lemon juice and water (not the water mentioned in the list above), then drain dry and get ready for seasoning.

Add everything to the bowl with the cubed pork, except the oil, water, sugar and pak choi, then stir around. Allow this to marinate for about 30 minutes at least, in the fridge. If you can allow for 2hrs of marinating, I find the results are much better.

Let’s get to stewing the pork. Place a solid pan on a med to high heat and pour in the oil. To which (when hot) add the brown sugar an stir regular. The idea is to get the sugar to melt and then go to a rich dark golden colour (frothy). If it goes beyond this dark golden colour you will end up with a bitter tasting end product. Refer to the pics below and do two things. 1 have the seasoned pork at easy access since timing is key and 2. use care when adding the pork (and marinade) to the pot, since it’s being added to hot oil and melted sugar. Now stir around so everything gets coated with that rich caramel we created (don’t worry it will not be a sweet dish), bring to a boil then simmer to as low as you can, add the 1/4 cup of water and allow to simmer for 40 minutes covered. It will spring it’s own natural juices as well. Remember to add the 1/4 cup of water to the same bowl you had the meat marinating in, so you can pick up anything that was left back.

While this simmers (remember to stir every 10 minutes or so), let’s prepare the Pak Choi. Pak Choi is usually planted in somewhat sandy soil and can be packaged with some of that dirt and grit. Take apart each leaf and rinse under running water. Remember to rub the stalks with your fingers while under the running water as well. Now using a sharp knife cut the stalk (white part) into strips about 1/2 inch thick (refer to pic below), then roll into a bundle and slice everything (including the green parts) about 1/4 inch thick. Place in a drainer of some sort and rinse and allow to drain.

Now that the pork has been cooking for about 40 minutes, remove the lid and turn up the heat to burn off all the liquid completely, but remember to keep stirring so it doesn’t stick to the bottom of the pot. Then add the sliced Pak Choi to the pot and turn the heat back down to medium/low covered for 7 minutes. The final step is to remove the lid, turn up the heat and once agin try to burn of any remaining liquid. NOTE: Depending on how cooked (crisp) you like you Pak Choi, feel free to adjust the cooking time after you add it to the pot. In total I cooked the pack choi for 10 minutes after adding it to the pot.

There you go… a tasty combination that goes well with brown rice (as above), roti (fry bake, Sada , buss-up-shut), pita bread, on sandwiches or as a main side to accompany any dinner. Please don’t forget to leave me your comments below (always appreciated..even if it’s just a hello) and join us on Facebook by clicking on the image below.

A Heavenly Caribbean Oxtail Soup.

May 28, 2025July 22, 201030 Comments

Oxtail soup is not something I grew up on. Just as the reaction on my daughters face when she asked what I was cooking yesterday, I’m sure I would give my mom the same look if she said it was oxtail on the menu. That look from Kieana got even worse when I confirmed what oxtail really was and I ended up making them a pizza for dinner. Well… more for me I guess! If you like thick, savory soups and don’t mind waiting as it slowly bubbles away under a gentle heat, you’re in for an absolute treat. This recipe is very similar to a salted pigtail soup my uncle would make on a Monday after a weekend of partying (That man never worked a Monday as far as I know, growing up), but his would have dumplings and/or macaroni and green fig (green banana).

You’ll Need….

1 1/2 – 2 lbs oxtail – ask your butcher to cut it into 1-2 inch pieces.
1 tablespoon vegetable oil
1 1/2 lbs yam
2 medium sweet potatoes
4 eddoes (about 1 lb)
3 medium potatoes
2 scallions
3 sprigs thyme
4 leaves of shado beni or about 4 tablespoon chopped cilantro
1 teaspoon salt (may need more according to your taste)
2 tablespoon tomato paste (concentrated)
1/4 teaspoon black pepper
1 bay leaf
3 cloves of garlic crushed
1 large onion diced
1 large carrot sliced
1 cup split peas (optional)
about 8 cups of water (see note in cooking directions)
1 hot pepper (I used a habanero – use your fav pepper)
1 pack cock soup (I used Grace brand)
1 teaspoon Golden Ray salted butter (optional, but adds a nice punch at the end)

* Feel free to add any other ground provisions (green fig, dasheen,cassava etc) you may like or have, just be sure to use a pot big enough and you’ll need to add a bit more water in cooking.

* For people outside the Caribbean where ground provisions (yam, sweet potato and eddoes) may be hard to source, feel free to use winter root vegetables instead. Like turnips,parsnips, rutabaga etc.

If anyone is unsure about ground provisions or need help knowing how to shop for them or how to peel etc, leave me a comment in the comment section below and I’ll try my best to help you out.

Let’s get cooking….

Start by getting a large pot, add the oil and heat on medium/high heat. Rinse off the cut pieces of oxtail (my butcher cut the piece a bit smaller than I wanted) since they may have a bit of grit left from the band-saw used in cutting. Dry off with a paper towel and ad to the pot. Brown all sides and remember to stir or risk having the pieces of meat stick to the pan. In the mean time, dice you carrots and onions. As the meat is evenly browned on all sides, move them to the side of the pot and add the tomato paste to the middle of the pan, then stir the browned pieces of oxtail to pick up on the tomato paste. This process will help release the natural sugar from the tomato paste, as well as give the soup a nice rich reddish colour.

Now you can start adding the thyme, black pepper, diced onions and garlic and allow to cook for a couple minutes so they too can release their flavours. Turn the heat down to minimum as you do this step. After 3-4 minutes you can add the sliced carrots to the pot as well. Remember to keep stirring.

Quickly go through the dried split peas to ensure there’s nothing foreign in there, wash a couple times with water to remove any grit and add to the pot. You can now add the hot pepper, salt, bay leaf, diced scallion and shado beni (chopped fine) to the pot. Then pour in the 8 cups of water and bring to a boil (high heat). I like leaving the hot pepper whole so I can take it out later. As it comes to a boil, reduce the heat to low and allow this to slowly simmer for about 1.5 – 2 hrs with the pot covered. Basically until the oxtail is tender and the split peas is cooked to the point where it’s breaking apart. This is what’s going to thicken our soup. Open up your windows and give your neighbors the aroma of the excitement that’s happening on your stove. risk them coming over and asking questions though – nosy ones will try to remain for a bowl or 2.

In the meantime we can peel and cut the provisions (potato,yams, sweet potato and eddoes). If you’re doing this in advance, after peeling and cutting, be sure to put it in a deep bowl and cover with cool water to prevent them from going discolored. I like my ground provisions chunky so you’ll notice that I cut them into fairly large pieces. The eddoes I cut into 2 pieces, so too the sweet potato and potato. The yam I try to cut into the same size as everything else, so they all finish cooking at the same time.

After the braising process (my oxtail was tender after 2 hrs) it’s time to add the the cock soup and ground provisions. Rinse off the ground provisions (after peeling and cutting) and gently place into the pot. This is why we need a large pot. Make sure all the pieces of provisions is totally covered by liquid (you may need to add more water) so they can cook evenly. During this final cooking process, the more you stir the pot, the more thick the soup will get.As the ground provisions will start to break down and the combination of these pieces and the starch, will thicken the soup.

Bring back to a boil, then reduce the heat to a gentle simmer again and allow to cook for about 25 minutes. Stir occasionally. When you can pierce the largest piece of ground provision with a knife without any resistance, you know they’re fully cooked. The final 5 minutes is when you’d add the Golden ray butter if you have some. Remember to fish out the hot pepper (I kept mine in as I love the heat) and the sprig from the thyme before serving. People outside the Caribbean will probably consider this a heavy stew for sure, but on the islands this is exactly how we like our soup.

Serve piping hot and there’s no need for bread or any fancy topping like the soups you get in the restaurants in North America. Word of warning though… you may find yourself falling asleep minutes after devouring a bowl of this oxtail goodness. My brothers and sisters may know this affliction commonly as “ritis”. I was out for a couple hrs. If you’re looking for another tasty oxtail recipe, be sure to check out my stewed oxtail.

Note: You can precook your ground provisions if you’d like and simply add it to the pot after the oxtails are tender, so your cooking time will be reduced. And you can also use a pressure cooker to braise the (first steps before adding the provisions) and really reduce on cooking time.

Be sure to check out the links to the other soup recipes below and don’t forget to connect with us on facebook by clicking on the image below (there’s already over 1800 of us in the Facebook group). BTW, if you’d like a quick recipe for dumplings to add to this soup, leave me a comment below as I know how much my Caribbean people love off on dumplings.

Happy Cooking

Chris….

The Ultimate Island Curry Duck.

May 27, 2025May 19, 201038 Comments

Yup! there’s a new addition to the “ultimate” family [ Ultimate Curry Chicken | Ultimate Stew Chicken | Ultimate Curry Goat ]. But I must take a moment to say special thanks for all the wonderful emails, Facebook messages and comments I received yesterday, for my birthday (real love shown). Curry duck wasn’t something we had too often at home when we were growing up on the islands. However I do remember whenever my mom’s aunt would make this with dhalpourie and curry potatoes she would always call me to come over to enjoy a plate. Well she didn’t really call me (no phones back in those days), but she would yell out her kitchen window for me to come over. Golden days!

* Please bear in mind that everyone prepares this a bit different depending on where on the islands you go, so your recipe may be a bit different. However, you’ll be very pleased with the results you get from the recipe below.

You’ll need…

6-7 lbs of Duck (trimmed and cut into 1-2 inch pieces)
1 lime or lemon
1 medium tomato – sliced
1 onion – sliced
1 hot pepper (habanero or scotch bonnet) – sliced
1/2 teaspoon ground geera (cumin)
1/2 teaspoon amchar masala
3/4 tablespoon salt
1 tablespoon green seasoning mix
4 cloves garlic – crushed
dash black pepper
4 shado beni leaves
2 cups water

* if you’re concerned about the heat form the pepper, don’t add any of the seeds.

* if you can’t get shado beni, use about 6 tablespoons of cilantro (chopped)

For cooking the curry…

* My choice for curry powder has always been the “Raja Jahan Special Madras Curry” which you can easily get at any Caribbean food store if you live outside Trinidad and Tobago or online at Amazon.com.

2-3 tablespoon curry powder (depends how strong you like your curry)
3 tablespoon oil
1/4 onion (sliced thin)
1/4 cup water

For this recipe you need (if you live outside the islands) to source a Caribbean style duck and those are readily available at most Caribbean specialty stores in north America and the UK. In the past I used the normal ducks you find in the frozen section at the major grocery stores here in North America, but I find that though they taste great, it’s really not the same. Additionally, when I go to the Caribbean markets, I ask them if they can cut the duck into pieces for me. Since the duck bones can be very hard and brittle. If you try cutting it up at home you risk 2 things. 1. You can do some serious damage to your knife and 2. you may find that you won’t get a clean cut and you be left with jagged bones and bone fragments that can cause some problems when eating. They (the Caribbean markets) usually have a band saw they use, that cuts evenly and clean through. They also roast the outside of the duck (place briefly over an open flame) to remove any tiny feathers the plucking process didn’t remove (some claim that this process also adds a certain flavour to the dish).

Now that we have our duck cut into 1-2 inch pieces, place in a large bowl and squeeze the lime or lemon over it. Then pour some water (not mentioned in the ingredients list) and wash the meat. This is where I usually remove all the fat and skin that I can (some people love the skin, but that’s just not my thing). Rinse with clean water and drain. Then season the meat with everything in the ingredients list mentioned above, except the 2 cups of water (not the “for cooking the curry”). For best results I see my mom marinate this overnight in the fridge, however if you’re in a rush 1-2 hours should suffice

Since this is such a rich curry dish I prefer to cook this outdoors on the side burner of my BBQ. In a heavy pot (one with a lid) heat the oil on high heat. Then add the curry powder to a small bowl and add the 1/4 cup of water to make a runny paste. The oil should be smoking by now so go ahead and add the 1/4 sliced onion and stir. Followed by the curry mixture we just made. Turn down the heat and allow this to cook for about 5 minutes or so, or until it comes to a thick paste and starts sticking to the bottom of the pot.

Turn the heat back up to a medium/high and start adding the seasoned duck to the pot. Be sure to stir around so everything gets incorporated with the curry. Then bring to a boil, turn back down the heat to a gentle simmer, cover and allow to cook for about 35 minutes. it will spring up it’s own natural juices.

After about 35 minutes, it’s time to burn off all the liquid that formed, so turn up the heat. Pay close attention and stir often to avoid burning/sticking. When all the liquid is gone, add the 2 cups of water and bring back up to a boil.. then turn back down to a gentle simmer and cover. Allow this to cook for another 35 minutes or so or until the meat is tender. The sauce should be thick by now as well. If you find that it’s runny, turn up the heat (providing it’s tender) and get it to the right thickness you want. Also check for salt at this point, as you will have a different tolerance for salt than I do.

Here’s the finished dish with “buss up shut” roti and curry potatoes. Be sure to leave me your comments below and do let me know if you’d like the recipe for the buss up shut and/or curry potato (BTW it’s also posted on the site)

Don’t forget to join us on Facebook…

How To Grill the Perfect Steak.

March 5, 2012May 1, 201014 Comments

With spring in the air, it means time to roll out the grill from the garage and get ready for BBQ season. Technically I don’t need warm temperatures to grill, since I’ve grilled outside even when there’s been a couple feet of snow on the ground. Oh how I envy those of you living in climates where is warm all 365 days of the year. Traditionally BBQ in the Caribbean means 2 things.. chicken and fish and getting good cuts of beef to grill is somewhat difficult at the grocery stores. Last October when we were down on the islands we had a terrible time sourcing a good cut of meat (t-bone,NY strip, prime rib or tenderloin) so we opted to hit a restaurant instead. BTW, where do these restaurants get their steaks from?

If you’re like me and love a good steak, here’s some of my tips for grilling a perfect steak. (sometimes I have to venture away from traditional dishes to show a little bit of variety on the site)

Start with a good cut of meat. One that’s trimmed and contains a bit of marbling. Check the beef has good marbling – little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.Ideally you’d like to have your steak aged as the top steak houses do, but without the right conditions this is almost impossible for us to achieve. And most true steak lovers will say that they like their steak “naked”, but I like to dress and marinate my steaks before grilling.

In this recipe you’ll need…

– steaks (I used NY Strip)

– Montreal steak rub

– 2-3 tablespoon olive oil

I start by patting dry my steaks with a paper towel (make sure they’re fully thawed and at room temperature), then I pour the olive oil (make sure it’s extra virgin) over them and finally I sprinkle on some Montreal steak rub. Then, using my hands (you can use tongs) I make sure every steak is evenly coated evenly. I seal with some plastic wrap and allow to marinate for about 30 minutes at least.

Time for grilling – I’ll be the first to admit that ABSOLUTELY nothing beats the flavour you get from a charcoal grill, but I also like the convenience of a gas grill. Therefore that’s the one I have stored in my garage. Hopefully when we move back to the Caribbean I’ll finally be able to build a brick fireplace/grill in our back yard that I’ve always wanted to. Clean off the grill and get it up to a high temperature (about 425 should be good). To avoid any sticking I usually spray some vegetable cooking spray (like Pam) or you can dip a paper towel in some oil and brush onto the grill.

Place the meat on the hottest part of the grill. If at any time the grill flares up, move the steaks to the outside edge, returning them to the center when the flame dies down. Do not slide the steaks across the grill; gently pick them up with tongs. The key is not to flip them around. Ultimately you want to turn a New York strip steak only three times, cooking each side twice for 4 minutes at a time (for a total cooking time of 16 minutes), to get a medium steak with adequate char. See below for a way to test your steak for doneness, without having to cut through it.

Know when and how to turn the steak. Place the steaks on the grill at a 45° angle to the bars. Grill for 2 minutes, then rotate the steak 90° without turning over. This makes a nice crosshatch grill mark. You will know to flip the steak when you see tiny beads of blood beginning to form on the top.The proper way to turn is with tongs or spatula. Never, ever, stab the meat with a fork, as this will cause all the juices to run onto the coals and create a flavorless, dry steak.

* Note that cooking time will vary on two things, the temperature of your grill and thickness of your steak. So use the info I’m giving as a general guide.

How to get an idea on how done your steak is. (Follow with pictures below)

Place your hand open, palm side up and touch your thumb to your index finger. Then using a finger from your other hand, press gently onto the meaty portion at the base of your thumb as in the picture below. You’ll notice that it’s very soft. That’s the density of a rare steak if you were to press against it while it’s cooking. As you work your way using your other fingers (see pics below) you move from rare, to medium rare, medium and when press your pinkie finger to your thumb and press against the base of your thumb.. that’s what a well done steak will feel like if you were to press against it.

If you don’t have a jar of Montreal steak rub, you can create your own with the following combination: Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.

Corn on the cob (no salt and butter for me please), caesar salad, pan fried mushrooms (olive oil, dash of garlic powder, salt and pepper) and my friend.. Mr steak!

Almost forgot to mention one of the most important steps.. Resting: Now for the most important part, don’t serve it right away. Let the steak “rest” for about 5 to 10 minutes depending on the thickness. This allows the juices to move back into the meat. Resting should be done in a place that is about room temperature and with only a loose covering over it.

Got some grilling tips you’d like to share with us or maybe you have a question we can help with? Leave us your comments below.

A Hearty Chicken Soup For The Soul.

May 27, 2025April 14, 201034 Comments

Let’s be clear.. this is NOT your typical Caribbean style soup, but you’ll be amazed at how simple and tasty this is. Especially on those days when you’re drained or your suffering from the flu and your stomach can’t accommodate anything heavy. Kieana, our eldest daughter has been sick with flu like symptoms the past few days, so she called me from school and asked if I could make up a batch of my special Chicken soup for her. This is a hit in our home whenever anyone is sick. Unlike me who prefers extra spicy foods when I’m not feeling well, our girls like it a bit more simple.

I should also mention that the recipe below makes enough for about 4-5 people, but all remainder can be stored in a freezer bowl and frozen for another time (keeps for about 2 months). We’ve got some portion-sized bowls that we use to freeze leftovers, so on those days we’re tired.. we pop it in the microwave and we’ve got a hot, homemade meal. All you need then is some good French bread and butter. My Trinbagonian friends would probably prefer a couple hops bread or coconut bake for sure.

Note: If you like spicy, you can easily learn from my way of enjoying this soup. When I serve myself, I usually add a bit of pepper sauce, a few drops of soy sauce and if I have any.. some shredded shado beni or cilantro.

You’ll Need…

1 chicken breast (boneless | skinless)
1 tablespoon butter
1 tablespoon olive oil
1 stalk celery
1 scallion
3 cloves garlic sliced thin
2 sprigs thyme
1 carrot (peeled / sliced)
1 onion diced
3 medium potatoes (1/2 inch cubes)
4 cups chicken broth
egg noodles or pasta
salt to taste
1/4 teaspoon black pepper
1 cup frozen corn and/or peas (optional)

The first thing we’ll do is cook the chicken breast, so it can cool and make it easier for us to shred. Do so by putting a deep pot on medium heat and place the butter and olive oil to heat. Then add the chicken breast (make sure it’s dry) and cook on low/medium heat for about 15-20 minutes, depending on how thick the breast is. Be sure to flip every 4-5 minutes or so, to cook evenly.

As this cooks, lets prepare the vegetables that will go into the soup.

The chicken should be cooked all the way through by now. Remove from the pot and put aside to cool. Now in the same pot, turn the heat up to medium and add the onion, garlic and celery. Cook that for about 4 minutes, then add the carrots, scallion and potato… stir around. Allow that to cook for a couple minutes, before adding the thyme, black pepper and chicken broth.

Bring to a boil, then reduce to a simmer and cook for about 15 minutes.

All the vegetables should now be tender. It’s time to add the chicken. Using a fork (I used my fingers) pull away on the chicken breast to shred it into small pieces (see picture below). This is when I usually add my egg noodles or any pasta I have in the cupboard. I just grab a handful and add to the pot. As well as frozen peas or corn to the pot as well.

Since I used chicken broth that’s already a bit salty and I don’t like a lot of salt, I usually never have to add any salt to my dish. However, this is the time to check to see if there’s enough salt for your liking. Cook for about 5-7 minutes, just enough time for the pasta to cook.

Give this one a try the next time you need something light and energy boasting and be sure to leave me your comments and variations in the comments box below. I’d love to hear from you.

Caribbean Pot on Facebook

Tropical Curry Beef With Potato Recipe.

November 10, 2014March 29, 201054 Comments

One of the things I love doing is watching cooking shows, but ever since I reduced the amount of channels we get from our cable package, I was left without the cooking channel. I hated having to pay for channels we never watch, just to get the Cooking Channel. Even to get the cooking channel added as a stand alone within our current package, means having to pay pretty much the same price as I was paying before when it was packaged. The next option for me is Youtube, and it FREE.

There is no better source than YouTube for cooking videos and I can spend hours at a time.. well, if I didn’t have to work etc. It’s simply mind-blowing when you start looking at how people from all over the world use curry. It’s got to be one of those things that have the most variations I’ve ever come across. There’s no 2 regions that cooks curry the same… even within the Caribbean itself, there are a few different techniques for cooking with curry. That said, here’s my tropical curry beef with potato:

You’ll Need…

1 lb beef (cut into 1 inch cubes)
1 teaspoon salt
1 teaspoon green seasoning mix (optional)
1 scallion
1/2 hot pepper (habanero, scotch bonnet or whichever you like)
dash black pepper
1 medium tomato diced
2-3 tablespoon cilantro or shado beni (chopped fine)
1 teaspoon ketchup
1 heaping tablespoon curry powder
1/4 teaspoon geera powder (cumin)
1 onion sliced
3 cloves garlic (crushed and sliced)
3 tablespoons vegetable oil
1/4 cup water (for cooking curry)
3 1/2 cups water for final cooking stage
3 medium potatoes (1/4s)

* I used a special Madras blend of curry powder that I get from the islands. I find it to be uniquely Caribbean-like and not as heavy or pungent as the ones that comes directly from India. Be sure to read the label of the curry powder you use if doing this recipe gluten free as some may contain flour as a filler and will not meet your specific gluten free dietary needs.

Cube and wash the pieces of beef with the juice of a lime or lemon (not mentioned in the ingredients list) and water. Drain off the excess water and season with the salt, black pepper, ketchup, scallion, green seasoning, cilantro or shado beni and tomato. Then cover and place in the fridge to marinate for about 2 hours. If you’re in a rush, marinate for at least 15 minutes.

After the two hours of marinating, put a pan on medium/high heat and allow the 3 tablespoons of oil to heat. Now add the onion, garlic and hot pepper and allow to cook until you start seeing the edges go golden brown. This is an indication that it’s time to add the curry powder and ground geera (cumin). Cook for a couple minutes, then add the 1/4 cup of water. We’re now cooking the curry to allow it to bloom. This will cook for about 5 minutes before after it starts drying off. Allow all the liquid to burn off and you should have a sort of grainy paste on the bottom of the pan… add the seasoned beef at this point and stir.

Stir well so everything gets coated with the cooked curry. Then cover the pot, turn down the heat to low and allow this to cook for about 25-35 minutes. you will notice that it will spring a lot of natural juices.

While this cooks, peel, wash and cube your potato and place it in the bowl you had the seasoned beef in. Then pour in the 3 1/4 cups of water and try to pick up any seasoning that may have been left behind. TIP I like seeing pieces of potato when the dish is finished, so this is why I cut each potato into 4 pieces (big) so it will not totally melt away as we cook the beef to tenderness.

After about 25 minutes on very low heat (gentle simmer), remove the lid and turn up the heat to burn of any remaining liquid. After which you add the water and pieces of potato, bring to a boil and reduce to a gentle simmer. Ensure the pot is covered and cook for about 40-50 minutes. Basically until the beef is really tender and most of the liquid is gone. If you find that the liquid is till runny and the beef is tender, simply turn the heat up and cook until you get to the desired thickness. Check for salt near the end..since everyone preference for salt is a bit different.

I was lucky enough to have some buss-up-shut roti in the freezer, so I nuked it and had a wonderful dinner. BTW, if you ever have excess roti, simple place in a freezer lock bag and freeze. I have some that lasts up to 3 months (as long as there’s no air in the bag) and they heat rather well in the microwave. So if ever I go to a friend’s home and they’re serving roti and have extras at the end of the night.. I bring those babies home with me for future use.

I’d love to hear from you, so please leave me your comments in the area provided below.

happy cooking

chris…

Caribbean Pot on Facebook

A classic lazy-man dish using canned corned beef.

March 5, 2012March 26, 201079 Comments

A combination of being tired, lazy and hungry forced me into our pantry to find something quick to eat with the leftover rice we had from the night before. I not much of a breakfast person, but when lunch time comes around I need to get some food in me. I work from home (have done so the past 11 years now) so I have the convenience of eating well if I want to. Today all I wanted was something fast, but I wasn’t ready to sacrifice on taste. There was Mr. Hereford corned beef staring at me, as if it was saying “I dare you”…

This dish takes me back to when we owned a “parlor” (like a variety store) in Trinidad and late at nights the local drunks and bachelors would come calling on us to sell them a can of corned beef or Vienna sausages so they could have a quick meal. Even though we had closed for business hours ago and were in bed (our house was at the back of the store). I still remember telling my brother to shut up and pretend we’re not hearing them.

You’ll Need…

1 can corned beef
1 medium tomato chopped
1 medium onion sliced
1 scallion sliced
1 hot pepper sliced (remove seeds to control heat) I used a habanero pepper
dash black pepper
1/4 teaspoon ketchup
1/4 bell pepper – optional (sliced thin)

Heat a pan on medium heat, then empty the contents of the can of corned beef into it and break it apart. The original way I’ve seen this done is to heat some oil in the pan first, but since I’m trying to get back in shape I’m holding off on amount of oil and fatty stuff I use.

The corned beef itself is very fatty, so basically there’s no real need for oil. The next step is to prepare the onion, pepper, tomato, scallion and bell pepper. Normally bell peppers and scallions are not used as this in it’s original form is very rustic. But not only do I like the added flavour, I like using up the stuff I have in the fridge when I cook, so it doesn’t waste. Then toss everything into the pan with the corned beef and hit it with a dash of black pepper. Stir and cook for about 5 minutes. Don’t cover or you’ll risk everything going soggy and into a “mush”. BTW, this is cooked on a medium heat and is good 5-7 minutes after adding all the ingredients.

This dish is only complete for me with sliced cucumber on the side as in the pictures below. Besides rice, this can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread.. even stuffed in pitas.

Do you have a different way of making this? Leave me your comments below as I’m always looking for different ways to prepare the dishes I grew up on and I’m sure everyone else would love to learn different techniques.

Did you enter the contest yet? Win the 2010 Tribe Carnival Magazine.

happy cooking

chris…

Caribbean Pot on Facebook

Ultimate Trinbagonian Stew Chicken.

May 27, 2025March 22, 201067 Comments

If you’ve been reading the blog or getting the weekly recipes sent to you directly you’ll know that I’ve been tagging some recipes as being “Ultimate” (Ultimate Curry Goat | Ultimate Curry Chicken), so today I’ll like to add another classic dish to the “Ultimate” series.

I think it was about 4 years ago and we were on the French side of St Maarten for the day. We had booked an all-day beach getaway with a brief tour of the island. It was about 11 am and we had already done the island tour and we had a 1 hr break in Marigot at one of the craft markets before heading off to the beach to spend the day. Our daughters were already getting bored (they hate tourist traps) and according to them..STARVING! As we walked around looking for something for them to eat, they noticed one of the restaurants had a huge sign up with their daily specials and a stew chicken platter was one of the featured items. Yup! They had found their own little shangrila! They were soon very disappointed and mad at me (don’t ask me why), as it turned out that the restaurant was only just serving breakfast and the lunch dinner menu would not be open until another couple hours. If only steupes (kiss teeth) could kill, that poor girl who told them that, would be dead on the spot. You couldn’t even force feed our daughters croissants even if their lives depended on it. Yea, that was a pretty grumpy day after that. I think their taste buds had already made reservations only to be canceled by the talk of breakfast and croissants.

In this “stew” we’ll be trying to only use fresh ingredients to truly get that “ultimate” taste at the end, so you’ll notice that I didn’t opt to use some of my already prepared green seasoning mix.

You’ll Need…

4-5 lbs chicken – cubed into serving size pieces
3/4 teaspoon salt
1 teaspoon worcestershire sauce
1 tablespoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh ginger – crushed/sliced
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
3 tablespoon cilantro (or shado beni) chopped
1 tablespoon brown sugar
1 1/2 cups water
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 green onion or chive (scallion) – chopped
2 sprigs of fresh thyme (1 teaspoon dried)
1 lime or lemon or 3 tablespoons of vinegar
1 small shallot

* If you can get Spanish Thyme (aka podina), use 1-2 medium leaves finely chopped with the seasoning of the chicken.
* CHICKEN – I used a whole chicken that I divided into servings size pieces. I like the mixture of dark and white meat, but if you prefer you can use chicken parts such as legs and/or thighs and if you only eat chicken breast (or chicken chest as it’s commonly called on the islands) as one of my good friends does.. basically it’s your choice. If using chicken breast, it’s important that you allow the seasoned meat to marinate at least 2hours to really infuse the meat and to help prevent it being overly dry when cooked.

TIP : Leave the ginger in large pieces if you’d like to fish out when the dish is done.

Since I don’t have a separate cutting board for meat and vegetables I usually prepare my seasonings first before getting the chicken all over the board. This simply means chopping the onion, pepper,thyme, shallot, cilantro, tomato, garlic and scallion.

The next step is to cut, wash and season the chicken. If you’re lucky enough to have drum sticks and thighs there’s no need for cutting the meat into serving size pieces. In a future video I’ll show you how to divide and part-off a whole chicken. Put the pieces of chicken in a large bowl, squeeze the lime or lemon juice (or vinegar) on it , then add a couple cups of water and wash. Try to remove as much fat and skin as you can. Rinse with a new batch of water and drain. * The water used in washing the chicken pieces is NOT mentioned in the ingredients list.

Now season by adding everything except the sugar, oil and water mentioned in the ingredients list. Mix thoroughly and allow to marinate for a couple hours in the fridge. For best results, marinate overnight.

As we’ve done with other “stew” recipes, it’s now time to brown the meat and not only give it a rich brown colour, but give it it’s truly unique taste. If you use the search box above (providing you’re not reading this from an rss feed) and search for “stew” you’ll find the other recipes. On a medium to high heat, put the oil in a heavy and deep pan to heat. Then add the sugar.. move it around until it starts going liquid. Please have the seasoned meat very close and I recommend you use a long handle spoon to avoid getting burn by the splattering oil when you add the seasoned meat. This is all about timing… if the sugar is “burned” it will give it a bit of a bitter taste. What you’re looking for is small bubbles, which will then start going a bit frothy and go from light to golden/dark brown (see pics below). As soon as you see this happens (refer to pic) start adding the seasoned chicken a few pieces at a time. Remember to stir constantly to ensure all the pieces gets coated evenly.

After you’ve added all the seasoned meat to the pot, turn down the heat to medium/low, cover and allow to simmer for about 15 minutes. You’ll notice that it will spring some of it’s own natural juices. While this cooks, add the 1 1/2 cups of water to the bowl you had the chicken marinating in. Swish it around to pick up any of the marinade that may be stuck to the bowl. We’ll be using this shortly. Remember to stir the pot every 5 minutes or so.

After about 15 minutes, remove the lid and turn up the heat as it’s time to cook-off all the liquid in the pot and to give the chicken it’s final “brown” colour. This can take about 5 minutes and it’s important that you stir constantly so it does stick to the bottom of the pot. When all the liquid is gone, add the water we’ve had sitting in the bowl. Stir and cook on medium heat for another 20-25 minutes (depending on how thick your pieces of chicken is).

I like my stew chicken with a bit of gravy to pour over rice, but I hate it being to thin. So if after cooking for 2o minutes I find it a bit too runny, I remove the lid and turn up the heat to get it to the consistency I like (basically you’re reducing the liquid by about 75%). Remember to check for salt at the end, in the event you’d like to add a bit more.

And here it is with some brown rice and the water cress salad I shared with you a few days ago.

So there you go, the Ultimate Stew Chicken recipe. Now I’m sure many of you may have your own unique way of preparing this dish, so I’d love for you to share your tips in the comment box below. This serves about 5-6 people as a side dish to rice, macaroni pie, roti, ground provisions, macaroni and cheese and even mashed potatoes. Besides rice, I love my with the prepackaged (white) mac and cheese. Trust me on this one.

happy cooking

chris…

Caribbean Pot on Facebook

Salted Pig Tail And Ground Provisions Soup.

May 27, 2025March 10, 201044 Comments

Like the recipe I posted back in May 2009 for a Saturday favourite “Pig Tail Soup“, the base ingredients for this soup is pretty much the same. Except the final texture (consistency) and overall taste does differ. Yet another traditional dish enjoyed through the islands, with variations according to every one’s own unique way of preparation. My uncle on my mom’s side would make this soup on a Monday after a weekend of feteing (partying) to according to him..revive! Before we get to the recipe I must mention that you must be careful when stewing (browning) the seasoned pigtail. Since the meat still has it’s skin and it’s very fatty, when it hits the oil/sugar it will splatter a bit. Use a deep pot if you can and a long handle cooking spoon. Just to be safe.

You’ll Need…

2 lbs salted pig tails (cut into 1 1/2 inch pieces)
1 sweet potato (about 1lb)
1-2 lbs yams
4 eddoes (about 1 lb)
3 medium/large potatoes
3 tablespoon chopped cilantro (if you don’t have shado beni)
1 onion
3 cloves garlic
1 carrot (cut into coins)
1/4 teaspoon blackpepper
1/4 hot pepper (adds great flavour and some bite)
1 scallion (green onions)
3 sprigs thyme
1 can black eye peas – 19 oz/540 ml (Use whatever canned beans you may have in the pantry)
6 cups hot water
3 tablespoon oil
1 heaping tablespoon brown sugar
1 teaspoon ketchup
1 tomato
1 pimento pepper (optional ..if you have)
1 tablespoon worcestershire sauce
Macaroni (optional)

* Feel free to add any other ground provision you may have (cassava, dasheen or green bananas). If you’re good at making dumplings, it would also make a great addition to this soup.

* I used black eye peas in this version, but my favourite is lentils which I didn’t have.

*NOTE: Try to get your butcher to cut the salted pigs tails for you, as it can do some serious damage to your knife if you try doing it for yourself.

The very first step is to cut the salted pig tails if you didn’t already get your butcher to do so. Then wash and place in a deep pot, to which you’ll add enough water to cover it by at least 1 inch. Bring this to a boil and then turn it down to a simmer. I cook this for a fairly long time (at least 1 hr), until it’s tender. This also works to remove some of the salt the pig tails were preserved in.

While that simmer away I peel and cut the provisions/vegetables I’ll be adding to the soup (potato,yams,eddoes,sweet potato,carrot etc). I then wash and place in a bowl with water to prevent it from going discolored. I also chop/dice the other ingredients..pepper, onion, garlic, tomato, scallion, thyme, cilantro..etc.

TIP : Try you best to cut the vegetables so they’re all pretty much the same size, so they can all cook at the same time.

After 60-70 minutes the pigtails should start getting really tender. Remove off the stove and drain well. In the same pot (no need to dirty a bowl) let’s season the cooked pigtail with: onion,garlic,pimento pepper, hot pepper (I use habanero), scallion, thyme, cilantro, garlic, ketchup, black pepper and worcestershire sauce. Mix well and get ready to brown or stew.

In a large pot over high/medium heat, heat the oil then add the brown sugar. Move around the sugar so it melts and start going caramel like. You’ll start seeing bubbles (frothy) and it will change colour, going from golden to dark brown. See pic below to see when we’ve reached the right colour. Now start adding (remember what I said above about splatters) the seasoned meat. Stir well so everything gets coated evenly.

Allow this to continue browning for about 5 minutes so we get a nice rich brown colour. Remember to stir often to avoid it sticking or burning. Then drain the provisions/vegetables we had sitting in the bowl of water and start adding the pieces to the pot. Stir well so they get coated as well.

The next step is to rinse the peas (remember you can use your favourite peas) under running water. I do this since I don’t care for the liquid it’s packaged in. Then add it to the soup pot.

Stir everything well, then add enough water to cover everything. In my case it was 6 cups of water. Bring to a boil, then cover and simmer for about 35 minutes. If you’re adding green bananas (remember to peel first) add the last 10 minutes of cooking, same can be said if you’re adding macaroni and/or dumplings . Check to see if your yams etc is cooked, by pushing a sharp knife through it. If there’s no resistance, you know it’s fully cooked.

The way to end this recipe is to add about 1 tablespoon of golden ray butter the last couple minutes. But since that butter is not the best for our health and sourcing it may be difficult if you live in North America… you can leave that out. However, that added flavour is truly unique.

Now check for salt. Notice I didn’t mention salt in the ingredients list, since the salt from the salted pic tails is usually enough for this dish. however, this is a personal preference so check at the end (after you’ve add the golden ray if you’re doing so) to see if you’d like to add some more.

I’d love to hear from you guys to know your recipe for making this. I know my mom browns the provisions instead of the pigtails (just her way I guess)… leave me your comments below.

happy cooking

chris…

Caribbean Pot on Facebook

The Ultimate Curry Goat Recipe.

May 28, 2025February 25, 2010116 Comments

Ever since my Ultimate Curry Chicken recipe I’ve decided to attach the word “Ultimate” to any dish I make for sharing with you all, that goes beyond my expectations. I must say that I’ve never been a fan of curry goat and I’m sure I can count the number of times I’ve had it on my fingers. But I’m so glad that I tried this recipe a couple nights ago, so I now have a new appreciation for it. For the great cook that my mom is and I guess I can add my sister, aunts and grandmother to the list… I think I’ve trumped them all with this recipe. Just don’t tell them I said that.. that will lead to “confusion”.

For those of you who showed interest in the recipe when I mentioned I was cooking it the other night on the Face Book Fan page, I do apologize for the delay in actually posting it here. Lately I’ve been swamped work with the new website I launched as well as my other web properties, so finding time to blog about cooking is not as easy as before.

You’ll Need

2 lbs goat cut into 1-2 inch pieces
3/4 teaspoon salt
dash black pepper
1 medium onion sliced
3 cloves garlic crushed or sliced thin
3 sprigs thyme
1 tomato sliced
1/2 scotch bonnet pepper (any hot pepper you like)
2 scallions
1/2 teaspoon curry powder for seasoning the meat
1 1/2 tablespoon curry powder for cooking
1/4 teaspoon geera powder (cumin)
1/4 teaspoon amchar masala (optional but goes well with this dish)
1 leaf Spanish thyme crushed (optional)
4 leaves shado beni (bhandhanya)
1/2 teaspoon ketchup
3 tablespoon oil (something that can withstand high heat)
3 1/4 cups water

* If you don’t have access to the shado beni you can use 1 table spoon of green seasoning or 3 tablespoons chopped cilantro.

* I used boned goat meat, but feel free to use boneless if you want. If using boned, remember to get the butcher to cut it into pieces for you as the bones are VERY tough and will do damage to your knives.

* If you can’t get goat meat, I’m sure you can use lamb with great results.

Wash and drain the meat, then season with everything listed above except the water, oil, onion, garlic, pepper and 1 1/2 tablespoons of curry powder. BTW if you’re wondering what curry powder I use, it’s the Raja Jahan Special Madras curry. Made by Turban Brand Products of Trinidad and Tobago, it’s my absolute favourite. Mix well, cover and put in the fridge to marinate for at least 2 hrs. Try to seal tight as the smell can easily overwhelm the inside of your fridge. Remember to take it out of the fridge about 10 minutes before cooking so it gets back to room temperature.

Here’s a pic of the geera and amchar masalaI used (my 2 secret ingredients) :

Lets get to cooking now. In a heavy pot put the oil to heat on medium/high, then add the onion and garlic and allow to cook for a few minutes (until they go soft and the garlic releases it’s flavours). Now add the hot pepper and curry powder so it cooks with the onion and garlic. Give this a minute or 2, until it starts to stick or go really thick. Now add a 1/4 cup of water and allow this to cook on medium heat for about 5 minutes. Keep stirring.

As the water dries off, you’ll notice that the curry will take on a sort of grainy texture and the oil will start being visible again at the bottom of the pot. The colour of the curry will also go darker.. this is an indication that it’s time to add the seasoned meat to the pot.

Turn up the heat and start adding the pieces of seasoned goat a few pieces at a time and stir between each batch you add. This will allow each piece to get coasted with the curry sauce we just created. After you’ve added all the meat, there are 3 steps.

1. Cover the pot and bring to a gentle simmer (it will release it’s own juices).

2. Add the 3 cups of water left from the ingredient list to the bowl that had the seasoned pieces of meat. This will allow the water to pick up any of the seasonings that may be left behind. Set that aside for later.

3. Stir every 5 minutes or so.

Allow this to cook for about 25 minutes on a gentle simmer, then remove the lid and turn up the heat. We now need to burn off all those natural juices that were released as it simmered. You’ll know when it’s all gone when you stir the pot and can see the bottom of it without any liquid. Now add the 3 cups of water we had transferred to the bowl we seasoned the meat in. Bring that to a boil, then turn down the heat to low and let it do it’s thing. Remember to keep it covered and stir every 15 minutes or so. We’re basically braising the meat so it’s nice and tender with a rich thick gravy. This can take up to 1 1/2 – 2 hours depending on how soft you like your meat and how old the goat was before it was butchered. Older goats will take longer to cook.

TIP: Feel free to use a pressure cooker for the step (when we added the 3 cups of water) to cut back drastically on the cooking time. I’ve also seen my aunt do this step in the oven as well. She puts it in a baking dish covered with tin foil and set at about 375 and it cooks away slowly in there. Since I’ve never used a pressure cooker, I’m afraid I can’t say how long it will take using that cooking option.

After 1 1/2 hrs, it’s time to test to see if it’s as tender as you like. Simply take a piece out and allow to cool on a side plate, then press with a fork or bite off a piece to see how tender it is. If you’re happy with it’s texture, it’s time to reduce the gravy to a thickness you like. Usually the gravy will be perfect, but if you find that it’s a bit runny, simply raise the heat and burn off. Pay close attention so you don’t burn it in the final stages of cooking.

So what do you pair this with? This is a classic dish to eat with rice (most people like white rice, but I’m a HUGE fan of brown rice), ground provisions, roti (any type), at Jamaican restaurants you’ll get rice and peas, great for sucking up the gravy with pita bread and if all fails… level it down on it’s own 🙂

Leave me your comments or different versions of this recipe in the box provided below. It’s really appreciated. BTW, this will easily serve 4-5 people.

Happy cooking

chris…

Caribbean Pot on Facebook

A non-traditional oven roasted pork recipe.

May 27, 2025February 22, 201026 Comments

With the busy schedule we live (even though I work from home) I try my best to have a family meal on Sundays. And it seems that too is becoming harder to schedule with our girls being older now and having so many plans of their own. I remember how nice it was to have a Sunday lunch (probably the most important meal in the Caribbean) with everyone when we were growing up on the islands. The scent, the food, family being together and the “ethnic fatigue” that makes you want to sleep after that amazing meal. Though our girls may never experience that, at least they will recall Sunday dinners when they grow up and have a family of their own. Do you have a tradition when it comes to meals? Leave me your comments below.

You’ll Need:

1 pork loin roast, about 4-5 pounds (you can use boneless, but I like the extra flavour from the one with the bone intact)
1/4 cup sugar
2 teaspoons paprika
2 teaspoons salt
1/2 teaspoon black pepper (fresh ground is best)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Worcestershire sauce
1/2 teaspoon Hot pepper sauce (or Tabasco)
1/2 cup lemon juice (3 to 4 lemons fresh squeezed)
1 cup water
1/2 cup vinegar

Note: This in NOT a traditional dish from Trinidad and Tobago, but I’m positive you’ll love it.

Note: Many pork loins you get at the butcher or grocery may have the fat trimmed off it. If you can, get a cut with a thin layer of fat on the top (see my pic below) While it cooks in the oven that fat will help keep the meat from becoming too dry.

Start by preparing the baste well be using, by combining all the ingredients (except the pork) in a medium saucepan and then bring it to a boil. Allow it to simmer for about 7-10 minutes. I use a whisk to help everything mix together properly.

Then preheat your oven to about 325 while your baste simmers. I also wash the meat off with some cool water and dry it off before placing into my roasting pan. If you don’t have a pan with a cover, you’ll need some aluminum foil to tent the pan to seal in the juices while it roasts for the first couple hours.

Now your oven should be ready. Spoon some of the baste we just made onto the pork loin, cover the pan and place on the middle rack of the oven. Let that cook for about 2 hrs at the temp we set. Continue basting (spoon on) every 25 minutes or so. In my case I like pouring the entire basting liquid I prepared into the roasting pan and baste from that. Please note that since we used vinegar in the liquid, you will get a strong smell every time you open the roasting pan. Vinegar is one of those things our noses are very particular about, since we don’t use it as much in the Caribbean as it’s done in North America. Don’t be alarmed… your entire house will have a wonderful smell as this slowly cooks away in the oven.

Allow this to cook for about 2 hours, then remove the lid and allow it to cook for another 30-45 minutes with the lid off. Remember to keep basting. With the lid off you’ll notice that the fat (BTW, place the fat side up in the pan when roasting) will start to get dark and almost look as if it’s burning. Don’t worry about that. That’s added flavour 🙂

Couple points.

1. After removing from the oven, allow the meat to rest a bit before slicing. This will allow any juices to redistribute back to the meat and help the meat itself relax.

2. The sauce at the bottom of the pan will be a bit tangy from the lemons and vinegar. It’s up to you to use it as a drizzle on the slices of roasted pork. But I find that our girls don’t really care for it.

So guess what I’m having for lunch today? Yes, roast pork sandwiches with a garlic/mayo/mustard sauce and slices of red onions.

Let me know if you have any questions by leaving me a message in the comments box below.

Happy cooking

Chris…

Caribbean Pot on Facebook