stew pork Archives | CaribbeanPot.com

Curry and Stew! My 2 best friends when it comes to Caribbean culinary culture. Combine them and only good things shall happen. I grew up eating pork 2 ways.. Ginger Stewed (brown sugar like you’ll see below) and roasted in the oven or ‘bake pork” as mom would say. ONLY after coming to Canada did I ever eat Curry Pork (living with my aunt) and years later I combined both for this amazing dish.

You’ll Need…

2-3 lbs pork ( I used pork tenderloin)
1 lime or lemon
3/4 tablespoon salt (adjust)
1/4 teaspoon black pepper
1 medium tomato (diced)
1 medium onion (diced)
1 scotch bonnet pepper (sliced)
1 teaspoon grated ginger
1 tablespoon tomato ketchup
4 scallions (divided)
1 1/2 tablespoon Caribbean Green Seasoning
2-3 cups water
1 1/2 tablespoon olive oil
1 1/2 tablespoon golden brown sugar
1 1/4 tablespoon curry powder

IMPORTANT! If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary requirements (especially the curry powder you use as some contain flour as a filler). I used a pork tenderloin in this recipe but any cheap piece of pork will work (something a little fatty will be best), just be prepared to adjust the cooking time accordingly. I used the entire Scotch Bonnet pepper.. feel free to do the same but note it will be spicy. Cut back and don’t use any of the seeds nor white membrane surrounding the seeds if you want to cut back on the heat level. AND remember to wash your hands with soap and water immediately after handling such hot peppers.

Cut the pork into cubes (about 2-3 cm), wash with the juice of a lime or lemon and cool water. Drain dry.

Season the pork with the salt, black pepper, ketchup, onion, tomato, Caribbean Green Seasoning, scotch bonnet pepper, ginger, scallions (1/2) and curry powder. Mix well and allow to marinate for at least 2 hours.

Place a heavy pot on high heat, add the oil and sugar. The sugar will start to melt, go frothy, then amber in color (do not proceed if the sugar goes BLACK). Add the seasoned pork to the pot in batches, while your stir. Use a spoon (dry) with a long handle as the melted sugar will be HOT.

Heat still on high, bring to a boil with the lid on (about 3 minutes). Then reduce to a simmer for 10 minutes. Now remove the lid and crank the heat to high. We need to burn off all that natural liquid (about 6 minutes or so) and in doing so we’ll intensify the color and flavor.

Put the water in the same bowl you marinated the pork in and swish it around to pick up any remaining marinade. As you burn off ALL the liquid and you can see the oil we started off with at the bottom of the pot.. add this water and bring to a boil.

Reduce to a medium low and cook with the lid slightly ajar. Basically we’re braising until tender.

After about 45 minutes, you now have to personalize things. Taste and adjust the salt and decide if it’s tender enough for you (cook longer if necessary) and finally burn off any extra liquid to get to the consistency of gravy you like. I turned up the heat and cooked it for another 5 minutes, then I topped it with the remaining scallions as I turn off the heat.

ABSOLUTELY – one of the best pork dishes you’ll ever have. Fork tender and packed with rich Caribbean flavors. Add a bit more ginger for more of a ‘punch’ and if you don’t care about gravy, burn off ALL the liquid at the end – the flavor will be intense! (only way mom would do it – no ‘sauce’)

Breadfruit Simmered In Coconut Milk And Stewed Pork.

May 27, 2025March 22, 2018Leave a Comment

This combination of breadfruit simmered in a stew of coconut milk and pork is one of those dishes which takes me right back to being a carefree boy on the islands. My dad would have ‘card’ night with my grandfather, his brother-in-law (my grandmother’s brother) and a few other fellas from the village. Since mom knew this was usually an all-night thing, she would always make a huge pot of this. The crew always requested (demanded) it. My brother and I would always have our portion early (before hitting the bed).. sisters never cared for it.

This is basically a simplified oil-dong and somewhat different than mom’s.

You’ll Need…

2 1/2 lbs pork (try to get a piece with some fat)
1/2 lime (wash the pork)
3/4 tablespoon salt
1 teaspoon Worcestershire sauce (may contain gluten)
1 tablespoon tomato ketchup
1 tablespoon Caribbean Green Seasoning
1 teaspoon grated ginger
1 medium onion (diced)
1/2 medium tomato (diced)
1 tablespoon veg oil
1 1/2 tablespoon golden brown sugar
1 1/2 cups coconut milk
1 1/2 cups water
1 med/large breadfruit (peel, cored, cut into wedges)
4 sprigs thyme
2 scallions
1 scotch bonnet pepper
1 small bell pepper (optional)
2 tablespoon parsley chopped

Important. If doing this recipe gluten free, please go through the entire list of ingredients to make sure they meet with your specific gluten free dietary needs.

How to peel and core a bread fruit.

How to make coconut milk
Caribbean Green Seasoning

Wash the pork (1 inch cube) with the juice of the lime along with some cool water, drain and then season with the salt, ketchup, Worcestershire sauce, grated ginger, tomato and the Caribbean green seasoning. Mix well and allow to marinate for at least a couple hours.

Heat the vegetable oil on a medium high/flame in a deep/heavy pot (one with a lid), then add the brown sugar and move around (with a dry spoon). It will melt, go frothy, then amber in color. Have the seasoned pork close at hand.. if the sugar goes black STOP! Start over if necessary or it will have a bitter aftertaste. Once deep amber in color, start adding the seasoned pork. Yes it’s ok for the marinade to go into the pot as well. Stir well, then place the lid on the pot. As it comes to a boil it will start springing it’s own juices. Turn the heat down to med/low and allow it to cook for about 10 minutes.

No it will not be a sweet dish.. the sort of caramelized sugar will give the dish an awesome flavor and deep color. In the same bowl you marinated the pork, add the water and swish around to pick up any marinade which may be left back. Save this. To intensify the stew flavor and color, remove the lid and crank up the heat to burn off all the liquid. It will take about 5 minutes. Be sure you can see the oil we started with at the bottom of the pot.

Now add the water from the bowl and stir. Place the wedges of breadfruit into the pot (tuck them in), then top with the coconut milk, scallions, thyme and float the scotch bonnet pepper. Be mindful of the pepper as this cooks so you don’t break it and release the fury. Unless you want the raw heat of the pepper. Place the lid on the pot and bring to a boil.

As it comes to a boil, reduce the heat to a simmer and allow it to cook for about 90 minutes.

Try to stir the pot every 20 minutes or so, to move the pieces of breadfruit around so they cook evenly. Remove the scotch bonnet pepper now (discard?) and taste for and adjust the salt if necessary. You may need a bit more salt.

I topped it with diced bell peppers and parsley, turned the heat off and with the lid back on.. the residual heat softened things up. I like ending like this to add a punch of color to the finished dish.. but this is purely optional. A wonderful one-pot dish, which screams “Comfort”! I’m sure you can do the same with beef or chicken if pork is not your thing.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Meat & Poultry

Eggplant Cooked With Leftover Stewed Pork.

May 27, 2025May 11, 20124 Comments

Here’s another dish where the main flavor is heavily influenced by leftovers (food is never wasted in the Caribbean?). There are many variations of this eggplant recipe, but this time we’ll be using left over stewed pork to add another level of flavor and make it more exciting for our taste buds. Hot sada roti or rice is boss with this, but this day I had it with some buss up shut roti I had in the freezer. Tip: If you ever have extra roti (doesn’t work well for sada roti)or if you go to the the local Caribbean restaurant… purchase extra roti. Simply place them in freezer-proof bags and stick them in the freezer. I have roti for months in our freezer and when I’m peckish.. in the microwave and I’m set.

You’ll Need…

2 lb eggplant
3 cloves garlic
1/4 teaspoon salt
1/2 large onion
dash black pepper
1 cup water
1 large potato
1/4 scotch bonnet pepper (anything for a bit of kick)
2 tablespoon veg oil
leftover stewed pork (I had about 2 cups)

Notes: This dish is just as good without the pork. You can also use leftover stewed chicken or beef and adding some bits of salted cod, works well also. This eggplant dish is also known as “baigan and aloo” – eggplant and potato and can be cooked as a curry dish. There are a few versions of this eggplant recipe posted here, in the event you’re interested.

The first thing we need to to do is peel and chop the (wash) eggplant and the other ingredients. You can always refer to the video below to follow along. Using a sharp pairing knife (you can use a potato peeler also) trim off the stem, peel the eggplant, then cut into cubes about 1 inch or so. I’ve seen this recipe done with the skin on, so the choice is yours. Also peel and cube the potato and chop the scotch bonnet pepper, garlic and onion. This way we’re fully prepped!

Heat a deep saucepan on med/high heat and add the vegetable oil (a good option would be olive oil if you have no plans of adding meat to this dish – excellent flavor from that olive oil), then add the sliced onion and garlic. Turn your heat down as we want to slowly cook the onion/garlic for a 3 minutes, to release it’s flavor. After 3 minutes, turn the heat back up to med/high and add the scotch bonnet pepper and cubed eggplant. Give it a good stir, then add the salt and black pepper..stir. Now add the cubed potato and water and bring to a boil.

With the lid on the pot it should take a couple mins to come to a boil. As it comes to a boil, turn your heat down to a gentle simmer (lid on) and cook for 20 minutes. You will notice the eggplant will discolor and start melting down. That’s cool.. just remember to stir.

The eggplant will sprout it’s own juices, so with this and the water we added, there will be enough liquid to fully cook both the eggplant and potato. After 20 mins, add the pieces of stewed pork and give it a good stir. You will have a bit of liquid, so remove the lid and cook for about 5-7 minutes until is nice and thick. The dish is supposed to be mushy and to be honest.. not as attractive as other dishes I’ve shared.

Taste for salt as you’re tolerance for salt will be different than mine.. adjust and enjoy!

I urge you to give this eggplant recipe a try as many of us don’t give eggplant a fair chance and it’s quite tasty. That lovey sort of smokey undertones, spiced up with the scotch bonnet pepper and how could one miss the stewed pork.. Excellente! Below I’ve also included a video showing how simple it is to shop for the perfect eggplant. Do remember to leave your comments below.

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Meat & Poultry

Tender stew pork packed with a unique punch of flavor.

May 27, 2025April 30, 200968 Comments

stew-pork-recipe Growing 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.

caribbean-seasoning

seasoning-for-stewing-pork

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.

how-to-stew-pork

cut-pork-for-stewing

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.

trini-stew-pork-seasoning

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.

how-to-stew

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.

stew-pork

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.

how-to-stew-trini-way

caribbean-stew-pork

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.

jamaican-stew-pork

stew-pork-recipe

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.

stew pork

Caribbean Curry Stewed Pork.

Breadfruit Simmered In Coconut Milk And Stewed Pork.

Eggplant Cooked With Leftover Stewed Pork.

Tender stew pork packed with a unique punch of flavor.

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