This recipe isn’t necessarily quick, but we guarantee you it is worth it! This is one of my favorite recipes, Stewed Pork with Garlic and Herb Cassava using Cuisine Genuine Demerara Brown Sugar.
Trini Stew Pork
Ingredients
Stew Pork
- 3 lbs of pork shoulder cut into 1.5 inch cubed pieces
- 4 tbsp of green seasoning* recipe below
- 1 lime juiced
- 1 tbsp soy sauce
- 1/3 cup of Cuisine Genuine Demerara Brown Sugar
- 3 bay leaves
- 5 cloves
- 2 tsp of minced ginger
- 2 tsp of chopped onion
- 3 tsp of minced garlic
- 1 tbsp of minced pimentos
- 2 tbsp of roucou
- 5 local/plum tomatoes diced
- 2 cups of hot water
- 1 tsp thyme leaves
- 1 tsp chopped chive
- 1 tsp chopped shadon beni
- 1 tsp chopped parsley
- 1 tsp chopped Spanish thyme
- 1 hot pepper
- Salt and pepper to taste
Garlic and Herb Cassava
- 1 lb of cassava peeled
- 3 oz of butter
- 2 tsp of chopped garlic
- 3 tsp of thyme leaves
- 3 tsp of chopped parsley
- 3 tsp of chopped rosemary
- Salt and pepper to taste
Green Seasoning
- 5 cloves of garlic peeled
- 1 onion peeled
- 3 pimentos stems removed
- 6 stalks of chive
- 4 shadon beni leaves
- 6 thyme stalks
- 4 stalks of parsley
Instructions
Stew Pork
- Place pork, green seasoning, soy sauce and lime juice in a large bowl. Massage the seasoning into the meat. Cover with plastic wrap and allow to marinate for at least 2 hours.
- Heat a heavy-based iron pot over a medium flame. Add the Cuisine Genuine Demerara Brown Sugar to the pot and stir. When the sugar reaches a deep caramel colour, carefully add the marinated meat to the pot.
- Coat the pork with the caramelized brown sugar. The pork will begin to naturally spring water after about 3 minutes.
- At this time, add the bay leaves, ginger, garlic, onions, pimentos, cloves and tomatoes and stir.
- Add the roucou and hot pepper
- Allow to cook on low simmer for 8 to 10 minutes.
- Add 2 cups of hot water and allow to simmer for 2 hours.
- Serve over provisions, rice or pasta dishes.
Garlic & Herb Cassava
- In a large pot, boil the cassava until tender.
- Remove the boiled cassava and allow to cool.
- Slice the cooled cassava lengthways and removed the inner vein and chop into bite-sized pieces.
- In a medium saucepan, sauté the chopped garlic with the butter until tender and add the chopped cassava. Coat the cassava in the butter and add the fresh herbs, salt and black pepper.
- Serve warm.
Green Seasoning
- Place ingredients into a blender or food processor.
- Pulse until fine.
- Use as needed.
Video
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Native to Trinidad and Tobago with a passion for creating custom desserts and highlighting our country's natural bounty. Lover of food, drink and everything in between. Striving to live mindfully.