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pork chow

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Meat & Poultry

Summer Chicken Chow Delight.

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With the success of the Pork Chow recipe I shared prior to the summer, I thought I’d share a quicker version using rotisserie chicken one can pick up at most supermarkets, being that it’s a great party food idea when visiting friends. As with the pork chow recipe, it’s based on the traditional method of making the spicy pickle usually with mango or other tart fruits. Typically I’d classify this as ‘cuttas’ or drinking food, usually served alongside adult beverages, but it’s just as great a side dish for your dinner.

You’ll Need…

1 roasted chicken (cut into pieces)
1 lemon
2-4 tablespoon water
1 scotch bonnet pepper
pinch sea salt
1/4 teaspoon black pepper
1 clove garlic
3 scallions
2-3 tablespoons chopped cilantro
drippings from roasted chicken (if there’s any)

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Finely chop the cilantro, scotch bonnet pepper (remember to avoid the seeds and white membrane around the seeds if you’re concerned about the raw heat and to wash your hands with soap and water after handling such hot peppers), scallions and you can either crush the garlic or chop it finely as well. Put in all in a bowl, along with the water, salt, black pepper and the juice of the lemon (btw lime juice will work great as well). A good idea is to cut the scotch bonnet pepper into big pieces so people can easily identify them.. so as to avoid it if necessary. Place it all in a bowl and give it a good mix…set aside.

Allow the chicken to chill in the fridge for about 20 minutes so it firms up a bit (makes chopping easier), then cut into small pieces. You can keep or remove the skin.. with rotisserie chicken I find that the skin is quite attractive to some people, so I left it on. It’s now time to assemble the chicken chow. BTW, if you click on Recipe Index at the top we have a couple recipes for roasted chicken if you choose to make your over chicken from scratch.

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Pour the marinade over the chicken pieces and gently mix it to combine all the flavors. That’s it!

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You can allow it to marinate in the fridge for about 30 minutes to really absorb the flavors of the marinade or serve immediately. The goal of ‘chow’ is to be spicy, but you can certainly tailor it to your own liking. I forgot to mention that should you have any dripping in the container the chicken came in, add that to your marinade for extra flavor!

Gluten Free Meat & Poultry

Pork Chow Recipe (Trinidad and Tobago Cooking).

7 Comments on Pork Chow Recipe (Trinidad and Tobago Cooking).

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My first encounter with this wonderful spicy pork dish was a New Years Eve night (say old years night in the Caribbean) at my cousin’s home. They had recently come back from Trinidad and while there another cousin of ours made a batch of this to partner the adult beverages everyone were partaking in.  In Trinidad and Tobago we have what we refer to as “cuttas”, as the Spanish have Tapas as sides for drinking. We have an assortment of spicy, fatty, fried and otherwise alcohol friendly foods which are a big part of our drinking culture. Chow is typically made from tart fruit (like green mangoes)and pickled with extra hot scotch bonnet peppers, lemon juice and herbs. But in this recipe we’ll replace the mango with marinated pork, fried until crispy and golden.

You’ll Need…

1-2 lbs pork
1 tablespoon soy sauce
1 tablespoon Caribbean green seasoning
1 teaspoon grated ginger
1/4 teaspoon black pepper
2-3 cups veg oil
Juice 1 lemon (or lime)
1 scotch bonnet pepper (more if you want it more spicy)
1 clove garlic
2 scallions
1 tablespoon chopped Shado Beni (or cilantro)
1/2 small red onion
pinch sea salt
pinch black pepper

IMPORTANT!: If doing this dish gluten free, do go through the entire list of ingredients (especially the soy sauce) to ensure they meet with your specific gluten free dietary needs.

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Place the clean pieces of pork (I like using pork with a bit of fat – cheap cut) in a bowl and season with the Caribbean Green Seasoning, soy sauce, grated ginger and black pepper. Mix well and allow it to marinate in the fridge for at least a couple hours.

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Heat the vegetable oil in a wide pan on a medium flame, then gently go in with the pieces of marinated pork. Use paper towels to blot out any extra moisture off the pieces of pork so it doesn’t splatter back at you when added to the hot oil. Fry until golden and crisp (about 20-25 minutes) flipping every 4-6 minutes. I used the ends of pork ribs, which were very tender and about 1/4 of an inch thick (about 1/2 inch tick at the thickest spot).

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Remove from the hot oil, place on paper towels to soak up any excess fat and allow to cool before cutting into 3/4-1 inch pieces. Set aside in a bowl.

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Prep the other ingredients as the pork cools a bit (thinly slice the onion, scallions and scotch bonnet pepper \ crush the garlic). Remember to wear gloves and wash your hands immediately after handing scotch bonnet peppers.

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Now it’s just a matter of assembling everything together, give it a good mix and finally go in with the lemon juice. I didn’t have any shado beni, nor cilantro.. but that would be a key ingredient to add in here as well.

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You can serve this both warm and cool, but to be honest it’s MUCH better a bit warm, as the sort of pickle effect you get from the hot peppers and lemon juice just seems to scream at your taste buds. Not your typical Caribbean chow, but definitely a dish to serve when you have friends over or just need something spicy in your life. Great as a snack, makes an excellent side dish.. even better on sandwiches. Special HAIL OUT to my cousin Sophie for this wicked introduction!

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Pork Chow
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Pork Chow

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Instructions

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  1. Place the pieces of Pork (2 pound) in a bowl and season with the Green Caribbean Seasoning (1 tablespoon), Soy Sauce (1 tablespoon), Fresh Ginger (1 teaspoon), and Ground Black Pepper (1/4 teaspoon). Mix well and allow to marinate in the fridge for at least a few hours.
  2. Heat the Vegetable Oil (as needed) in a wide pan on a medium flame, then gently add the pieces of marinated pork. Use paper towels to blot out any extra moisture off the pieces of pork so they don’t splatter back at you when they touch the oil.
  3. Fry until golden and crisp (about 20-25 minutes) flipping every 4-6 minutes.
  4. Remove from the hot oil, place on paper towel lined plate to soak up any excess fat and allow to cool before cutting into 3/4 to 1-inch pieces. Set aside in a bowl.
  5. Prep the other ingredients as the pork cools a bit. Thinly slice Red Onion (1/2), Scallion (2 stalk) and Scotch Bonnet Pepper (1) and crush the Garlic (1 clove).
  6. Assemble everything together, add the Fresh Cilantro (1 tablespoon) and give it a good mix before drizzling in the juice of the Lemon (1).
  7. Serve warm and enjoy. Season with Sea Salt (1 pinch) and Ground Black Pepper (1 pinch).
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