Entree: Martinique – National Cuisine – Ragoût de Cochon (Martinican braised pork stew with Creole aromatics and thyme)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1–1 1/2 in (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 3 scallions (green onions), chopped
- 1 scotch bonnet or habanero pepper, whole (pierce once) or 1/4 tsp (0.5 g) crushed red pepper (optional)
- 2 medium tomatoes, chopped (about 1 1/2 cups / 375 g) or 1 cup (240 ml) canned crushed tomatoes
- 1 cup (240 ml) chicken or beef stock
- 2 tbsp (30 ml) white rum (optional) or 1/4 cup (60 ml) dry white wine
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 bay leaf
- 2 medium potatoes, peeled and cubed (about 10 oz / 280 g)
- 2 carrots, sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper

Instructions

1. In a heavy pot or Dutch oven over medium-high heat, warm the oil. Add the pork cubes in a single layer (work in batches if needed) and brown on all sides; remove and set aside. In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
2. Stir in the garlic and scallions and cook 1–2 minutes. Add the chopped tomatoes (or crushed tomatoes) and cook until they begin to break down. Return the browned pork to the pot, add the stock, rum or wine (if using), thyme, bay leaf, potatoes and carrots. Add the whole scotch bonnet for aroma (do not burst unless you want more heat).
3. Bring to a simmer, then reduce heat to low, cover partially, and simmer gently for 45–60 minutes until the pork and vegetables are tender and the sauce has concentrated. Stir occasionally and adjust liquid with a bit more stock or water if necessary.
4. Remove and discard the thyme sprigs and bay leaf. Taste and adjust salt and pepper, stir in chopped parsley, and serve the ragoût de cochon hot with white rice, mashed plantain, or cassava.