Tender Pork Stew

A beautiful, aromatic Caribbean stew that is full of flavour and simple to make. Originating from Saint Lucia and traditionally eaten on Sunday's for lunch, you're bound to love it! Can be served with vegetables or a fresh salad along with either rice, potatoes or bread. Enjoy! Ingredient notes: - Pork shoulder is an ideal cut of meat for this stew. You can buy it ready chopped or intact with the skin and fat which is easy to remove before you dice the meat - Use chilli as per your liking- including seeds if you want it spicier - Tomato puree can be used if you don't have ketchup- just use two teaspoons Serve with additional lime wedges to squeeze over! This stew will keep in the fridge for 2-3 days. Take care to reheat thoroughly before eating leftovers and don't store any reheated leftovers. Recipe tested and photographed by Miriam

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Firstly, prepare the ingredients by finely chopping the onion, shallot, tomatoes, spring onion, chilli and coriander. Finely grate or mince the garlic, and ginger

Step 2

If using a single cut of meat rather than ready chopped, carefully run a sharp knife carefully under the skin and fat to remove it. This can be saved to make crackling (see the Dominican recipe for Mofongo here on Whisk!) or discarded. Next, chop up the meat into approximately 1 inch squares

Step 3

Dry the meat well with a paper towel and then add to a bowl with the onion, shallot, tomatoes, spring onion, chilli, coriander, garlic, ginger, tomato ketchup, Worcestershire sauce, thyme, pepper and salt. Squeeze over the juice from one lime and stir everything together. Cover and leave to marinade for 2-8 hours in the fridge

Step 4

To start cooking, heat the oil over a medium-high heat in a large, heavy based saucepan. Use one with high sides to prevent oil splatters when we later add the meat

Step 5

Once the oil is hot and starting to shimmer, add the sugar. Stir this gently, being careful to avoid oil splatters. The sugar will start to melt, bubble and caramelize. Once the sugar gets to a rich amber color and is fully combined with the oil and bubbling nicely, gently add in the marinated meat mixture. Be very careful as the wet marinated meat may cause splattering when it comes into contact with the oil and sugar, so use a long spoon and stand at a distance from the pot

Step 6

Once all the meat is added, give it a stir to evenly coat the meat with the caramelized sugar until browned, 5 or so minutes.

Step 7

Turn the heat down to a simmer and simmer gently for 10 minutes. The pork will release juices

Step 8

Measure out the water from the ingredients list and pour this into the empty marinade bowl and give it a swirl to pick up any marinade remnants. Pour half of this carefully into the stew and lower the heat to simmer for 20-30 minutes or until the sauce has thickened and the meat is cooked. If the water gets absorbed quickly, you can add more from the bowl- a tablespoon or two at a time. You don’t want the meat to get dry but nor do you want it swimming in liquid

Step 9

After this cooking phase, select a piece of meat and after cutting it in half to check its cooked, give it a taste. If it is a little chewy, continue to cook for another 10-15 minutes- adding a little more water if needed. Continue on a low heat. Cook until the meat is tender and the gravy has thickened. The end result should be tender pieces of pork in a flavorful gravy! 

Adjust the flavour with a little salt/pepper to taste, if needed. Squeeze in some fresh lime juice and serve with lime wedges to squeeze over before tucking in! Serve with rice, or a carbohydrate of your choice, additional vegetables and salad.

 Enjoy!

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