By: Chef Carlton Hull
July 21, 2023
Jamaicans love pork, and the second most popular way to have pork is stewed. We like our meats dark—whether they’re grilled, broiled, or stewed. It is customary to use a darkening agent on the meat to give it some color. The other thing to do is to brown the meat, then stew it in its sauces.
#pork #chefs #cooking #caribbean #asianfood
3 pounds pork stew, cut into 1-inch cubes
1 medium brown onion, chopped
2 Large Carrots
1/4 cup browning
4 Cups Water
1/2 cup Ketchup
2 Cans Butter Bean
1 large Green Bell pepper
2 tea Spoon All purpose seasoning
1/2 teaspoon black pepper
salt (optional)
1/4 cup vegetable oil
1 large thyme sprig
1 piece of fresh ginger, about 1 inch, smashed or sliced
6 garlic cloves, chopped
1/2 teaspoon pimento seeds, cracked
Instructions
Before you cut up your pork, I recommend rinsing it in some vinegar or a lime juice solution. Pat dry your pork with paper towels.
Cube your meat and set in a bowl.
To the bowl, add all other ingredients except for oil. Marinate for at least 2 hours before cooking. It’s best to do this overnight.
Send your recipes to: islandcuisine@caribmagplus.com