Yield – Serves 6 Persons
Cooke time: Approx. 1 hour
Marinating time – At least 4 hours
Prep time – 30 minutes
Pork – 3lb (cut into 2-inch pieces)
Washing of meat:
Lime Juice – 4 tbsp
Water – 6 cups
Pimento Peppers – 3 tbsp (finely chopped)
Garlic – 3 tbsp (finely chopped)
Chadon Beni – 3 tbsp (finely chopped)
Onion – 2 tbsp (finely chopped)
Fine Thyme – 2 tbsp (finely chopped)
Chive – 3 tbsp (finely chopped)
Ginger – 1 tbsp (finely grated)
Worcestershire Sauce – 2 tbsp
Mustard – 1 tbsp
Bay Leaf – 1
Clove Powder – 1 tsp
Salt to taste
Black Pepper – 2 tbsp
Vegetable Oil – 4 oz
Brown Sugar- 4 oz
Washing of Pork:
In a large bowl, add pork, water and lime juice
Mix thoroughly for 2 minutes.
Allow to soak for 10 minutes.
Rinse under running water after soaking time has passed.
Allow excess liquid to drain off.
Seasoning of Pork:
In large bowl, add washed meat and all ingredients in seasoning mix.
Mix for 2 minutes and cover.
Allow to marinate for at least 4 hours.
Cooking of Pork:
Using a heavy iron pot or skillet, place on stove and turn heat on high.
Add oil and brown sugar and allow sugar to caramelize.
Keep stirring until sugar starts to turn from brown to dark brown. (This should take about 5-10 minutes)
Then add pork and stir thoroughly.
Cover and let cook for 15 minutes.
Allow pork to spring its own liquid before adding water.
After 15 minutes add water if needed just above pork level, then add bay leaf and cover.
Allow pork to cook for 45 minutes.
Keep checking water level in pot to make sure the pork doesn’t burn.
Note: if you need to add water. It is best to add hot water.
After 45 minutes check pork for doneness. If meat is not tender enough, allow to cook until it reaches your desired doneness. (Add water if needed)
When meat is cooked uncover and lower heat.
Allow liquid to simmer down to about half the amount.
Taste for salt once liquid has reduced and pork is tender
Cover and remove from heat.
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