Entree: French Guiana – Central Culinary Region – Civet de Cochon Marron (Slow-braised Creole pork stew in a rich brown sauce with island aromatics)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 10 min

Ingredients

- 2 1/2 lb (1.1 kg) pork shoulder, trimmed and cut into 1 1/2-inch pieces
- 3 oz (85 g) smoked bacon or salted pork, diced
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 2 medium onions, thinly sliced
- 1 large bell pepper, seeded and chopped
- 4 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 1 bay leaf
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 whole scotch bonnet or habanero pepper, left whole for heat or omitted
- 1 tbsp (15 ml) dark rum (optional, for deglaze and flavor)
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) lime juice
- 1 tsp (5 ml) ground allspice
- 1 tsp (5 ml) freshly ground black pepper
- 1 1/2 tsp (8 g) salt, adjust to taste
- 2 tbsp (30 g) butter (optional, to finish and enrich)
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat pork pieces dry and season with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot or Dutch oven over medium-high heat, brown the bacon until fat renders, then remove and set aside.
2. Add 2 tbsp oil to the pot. In batches, brown the pork pieces on all sides until deeply colored, about 4 minutes per side; transfer browned pork to a plate.
3. Reduce heat to medium, add onions and bell pepper to the pot and cook until softened, about 6 minutes. Add garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Deglaze the pot with the white wine, scraping up browned bits. Stir in the rum if using, then return the bacon and browned pork to the pot.
5. Add chicken stock, bay leaf, thyme, whole scotch bonnet pepper, brown sugar, allspice, remaining salt and pepper. Bring to a gentle simmer, then reduce heat to low, cover, and braise until pork is tender, about 1 1/2 to 2 hours.
6. Remove the whole scotch bonnet and bay leaf. If sauce is thin, increase heat and reduce uncovered 10–15 minutes to concentrate flavors. Stir in lime juice and butter to finish for a glossy, rounded sauce.
7. Adjust seasoning to taste, sprinkle with chopped parsley or cilantro, and serve hot with white rice, boiled cassava, or plantains.