In Memory Of Karen Nicole Smith, 1972 - 2016

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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  1. Lew Austin
    August 1, 2020 / 1:55 pm

    Assume the Worcestershire sauce and ketchup are part of the marinade ? Recipe
    list them as ingredients and that’s the last mention of them.

  2. tj
    November 9, 2018 / 3:06 pm

    Don’t be fooled by the old research about discarding fat, or more especially the skin which contains collagen which promotes healthy joints, skin, and eyes -long lived Japanese eat a lot of it. Just meat, with no bones, connective tissue or skin is no good for us!

  3. Renee Martin
    May 11, 2017 / 1:35 pm

    I made this for my family last night and it was absolutely amazing. Even the smell of it cooking knocked me off my feet. Thanks so much, this is going to become a staple.

  4. Lena Rouse
    September 28, 2016 / 12:21 am

    I have cooked this with chicken the pork gives the chicken s nice flavor.

  5. lorrie
    September 22, 2016 / 4:06 pm

    Well, Once again you and I are a hit at the job. cooked this Sunday for family took the rest to the job. The praises you got for these recipes are the BEST. Went into work last night and they have place your picture and words that read. CARIBBEANPOT THE ONLY WAY TO COOK.
    We have agreed that each week one of us (15)will bring in a meal on Monday from your recipes.

    Thank you from us ALL

  6. Allison
    January 30, 2016 / 4:25 pm

    I have tried caramelizing/ browning the meat (chicken, pork, beef, lamb, all types) without using oil, and found it came out just as good but without the added fats from the oil. Before heating the pot (using medium heat) add the sugar and as the pot begin to heat the sugar will slowly start to brown and “bubble” up without burning. For added flavor before adding the meat stir chopped onions in the browning. Try it Chris and let me know.

  7. Ricardo
    July 4, 2014 / 9:04 pm

    Is there a way using a pressure cooker?

  8. Bonita Jordan
    June 29, 2014 / 11:01 am

    Love this recipe, for pork and for chicken. Chris, I have been trying to find a recipe for HOPS BREAD. The old fashioned way, my husband is from, Mayaro, he talks about the hops bread he used to get, I got one recipe awhile back and tried it. but he said that wasn’t it. He says that it is a round bun crispy on the outside, with very little guts on the inside. says they used to get it hot and put cheese in it. I would love to make this for him, the way he remembers it. Thanks, love your site.

      • Myrts
        June 7, 2015 / 10:14 am

        Dear dear Chris what kind of Trini are you that you don’t know hops bread the kind described by this lady!!! It is not fried bake, it’s exactly as she said round and crispy and airy on the inside, we used to get it from our bakery every single day in Sangre Grande. I think the trick is the dough lots of yeast. Keep looking lady and maybe you can make a whole wheat version if you do please send me some.

  9. William
    May 16, 2014 / 11:37 pm

    I enjoy your videos and recipes. Do you have a recipe for the hops bread they baked long ago in Trinidad. The round top loaves 3 to 4 inches in diameter touching each other laid out on banana leaves,baked in mud ovens? How do they get that soft crust?

  10. Elaine
    April 23, 2014 / 7:36 am

    Hi, I am a vegan. Cooked this for my husband and son. They really loved it. My son took the leftover home. I am still looking for a gingerbread recipe. Do you have one? Thanks

  11. Looch
    December 30, 2013 / 3:16 pm

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

  12. October 19, 2013 / 1:08 pm

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

  13. Roy
    July 26, 2013 / 10:21 pm

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

  14. Daunette
    July 25, 2013 / 5:50 pm

    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.

  15. Sarah
    May 25, 2013 / 3:08 am

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

  16. Caroline
    April 7, 2013 / 8:30 am

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

  17. Leslie
    March 11, 2013 / 10:39 am

    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.

  18. Olivia
    February 7, 2013 / 5:33 pm

    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!

  19. December 20, 2012 / 4:35 pm

    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.

  20. DAvid
    November 24, 2012 / 4:50 pm

    I'm trying this as we speak chris

  21. Lee Hatfield
    July 21, 2012 / 5:39 pm

    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.

  22. trinitanty
    June 26, 2012 / 5:53 am

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

  23. Alyssa
    May 19, 2012 / 9:45 pm

    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.

  24. Cynthia Layne
    February 6, 2012 / 1:21 pm

    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

  25. Latosha
    January 24, 2012 / 12:49 pm

    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 ;}

  26. Marle
    January 18, 2012 / 7:44 pm

    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.

  27. Avion Orr
    November 5, 2011 / 4:58 pm

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

  28. Jack Smith
    June 15, 2011 / 3:03 pm

    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.

  29. June 14, 2011 / 9:07 am

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

  30. Claudette
    April 6, 2011 / 5:16 pm

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

  31. October 24, 2010 / 9:21 pm

    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.

  32. camille
    October 18, 2010 / 4:55 pm

    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

    • jumbieg
      October 19, 2010 / 8:17 am

      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.

      • camille
        November 18, 2010 / 5:22 pm

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

  33. Jordan
    October 5, 2010 / 9:57 am

    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.

  34. natalia
    August 19, 2010 / 7:05 am

    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!


    • jumbieg
      October 19, 2010 / 8:18 am

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

  35. Debbi
    May 15, 2010 / 9:49 pm

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


    • June 17, 2010 / 3:23 am

      Thanks for your kind comments.

  36. Megadon
    April 24, 2010 / 10:11 pm

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

  37. Saucie
    March 15, 2010 / 3:28 pm

    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?

    • June 17, 2010 / 3:24 am

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

      • Maggie
        December 9, 2012 / 1:53 pm

        It definitely works. Do it all the time.

  38. Valerie
    March 2, 2010 / 11:18 am

    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.

    • admin
      March 4, 2010 / 5:04 pm

      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


  39. Gerardo
    February 12, 2010 / 10:37 am

    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

    • admin
      February 21, 2010 / 3:30 pm

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

      happy cooking


  40. Chris De La Rosa
    January 2, 2010 / 4:16 pm

    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 🙂

  41. Katherine
    January 2, 2010 / 10:52 am

    Thank you so much for this website! It is fantastic!

    I found this recipe when i was trying to duplicate a “doved” pork that i had in Tortola, BVI. I have made it several times and it is delicious. I am having difficulty with getting the liquids to cook off and am wondering what i am doing wrong. After browning pork, i have turned up the heat to high to cook off liquid. However, it seems the longer it cooks, the more liquid i get (from tomatoes? onions? pork?). This is before adding 3 cups of water. I also have trimmed a fair amount of fat away to reduce the juices a bit. What should I do differently?

    Again thank you for this website!

  42. Kitty
    December 28, 2009 / 8:46 pm

    I’ve had this dish at many of the Jamaican restaurants here in Miami so I will have to make this at home and see how it compares. If it’s as good as it sounds, I can stop ordering it at the restaurants, and stick with my other favorite, curried goat, for meals out. (smile)

    Thanks for this website.


  43. Chris De La Rosa
    December 19, 2009 / 9:22 pm

    Nicky, Yea coconut is key to many dishes going from good to great. Trinigourmet is a real good site as well. Here’s another one to check out… a friend in Barbados (originally from Guyana): and another one: dig through this one for some nice recipes.

    Keep commenting.


  44. Nicky B
    December 19, 2009 / 6:12 pm

    I stewed lamb for Thanksgiving and my brother in law was like wooow this is so good. Tip!! coconut milk makes it taste like wild meat, I love to add cocnut milk to my meats.

    BTW I just found this site along with and I love it, its so real and personal I feel like I’m in the kitchen cooking with you.

    God Bless Point Fortin Trinidad to de bone

  45. Chris De La Rosa
    December 18, 2009 / 1:09 pm

    Thanks for the comments. keep them coning.


  46. December 18, 2009 / 12:18 am

    this is the best pork stew i ever taste

  47. Wendy
    December 14, 2009 / 6:23 pm

    This really looks delicious. Will try it sometime soon. Thanks.

  48. glasspole
    December 1, 2009 / 10:17 am

    i must remember not to open your emails before i eat my lunch. u always send some mouthwatering dishes. i will surely try this on the weekend. sorry no visiters lol.

  49. November 5, 2009 / 1:35 pm

    Shanna, I’m sure you’ll be successful and even better than mine.

    Raymond, you can stew just about any meat including chicken, beef, ox tail and only recently someone wrote in to say they stew goat as well (though I’ve never had it).

    Search stew in the search box and you’ll find some of the options I mentioned.
    .-= Chris De La Rosa´s last blog ..The 2009 Ancaster Home Show. =-.

  50. Raymond
    October 19, 2009 / 7:53 am

    Hey chris, this recipe sounds great. I have one question, what other meat can I substitute instead of pork here.

    thank you,


    • Vennise
      July 26, 2011 / 2:53 am

      I made it with Lamb, turned out divine

  51. shanna
    September 17, 2009 / 11:10 am

    i love the recipe and i’m going to try cook it right now and see how it turn out i hope it comes out as good as yours…my boyfriend loves stew pork so i want to do this for him for his dinner

  52. janice
    May 27, 2009 / 7:38 am


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