Entree: Saint Lucia – Stewed Pork (A slow-simmered Caribbean pork stew seasoned with citrus, garlic, herbs, and warm spices)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1½-inch (4 cm) cubes
- 1/4 cup (60 ml) fresh lime or lemon juice
- 2 tsp (10 g) salt, divided
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground allspice (pimento)
- 4 cloves garlic, crushed
- 4 scallions (green onions), chopped
- 1/4 cup (15 g) chopped fresh parsley or culantro
- 1 tsp (1 g) dried thyme or 2 tsp (2 g) fresh thyme leaves
- 1–2 tbsp (15–30 ml) vegetable oil
- 1 medium onion, sliced
- 1 medium tomato, chopped or 2 tbsp (30 g) tomato paste
- 1 small carrot, sliced (optional), about 3 oz (85 g)
- 1 small potato, peeled and cubed (optional), about 6 oz (170 g)
- 1 cup (240 ml) water or low-sodium stock, plus more as needed
- 1/2 tsp (2 g) brown sugar (optional, for balance)
- 1 small Scotch bonnet or habanero pepper, left whole for flavor (pierce once) or seeded and chopped for heat
- 1 tbsp (15 ml) white vinegar (optional, for brightness)

Instructions

1. In a bowl, combine the lime juice, 1 tsp salt, black pepper, allspice, garlic, scallions, parsley or culantro, and thyme. Add the pork cubes and toss to coat. Marinate at least 30 minutes or refrigerate up to 4 hours.
2. Remove pork from marinade and pat dry; reserve marinade. Heat the vegetable oil in a heavy pot over medium-high heat. Brown the pork in batches, searing all sides, about 3–4 minutes per side. Transfer browned pieces to a plate.
3. In the same pot reduce heat to medium, add the sliced onion and cook until softened, about 4 minutes. Add the tomato or tomato paste and cook 1–2 minutes.
4. Return the pork to the pot, add the reserved marinade, carrot and potato if using, water or stock, brown sugar if using, the whole or chopped Scotch bonnet, and remaining 1 tsp salt. Bring to a gentle boil.
5. Reduce heat to low, cover partially, and simmer gently 1 to 1¼ hours, stirring occasionally and adding a splash of water if liquid reduces too much, until pork is fork-tender and sauce has thickened.
6. Stir in the vinegar if using, taste and adjust seasoning. Remove the whole Scotch bonnet before serving if left whole. Serve hot with steamed rice, green figs (breadfruit), or roasted provisions.