Entree: French Guiana – Central Culinary Region – Fricassée de Cochon Bois (Slow-braised Creole-style wild pork stew with aromatics and plantain)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 50 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1½-inch (4 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 6 cloves (about 18 g) garlic, crushed
- 1 large (about 200 g) yellow onion, thinly sliced
- 1 green bell pepper, seeded and sliced
- 2 scotch bonnet or habanero peppers, whole or chopped (seeded if you prefer less heat)
- 1 cup (240 ml) dry white wine or water
- 2 cups (480 ml) chicken or pork stock
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 ml) fresh lime juice
- 2 tsp (10 ml) kosher salt, adjust to taste
- 1 tsp (5 ml) freshly ground black pepper
- 2 bay leaves
- 3 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 green plantains, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) pieces
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro (optional)
- 1 tbsp (15 ml) white vinegar or optional splash of sour orange if available

Instructions

1. Pat the pork cubes dry and season lightly with 1 tsp (5 ml) of the salt and 1/2 tsp (2.5 ml) pepper. Heat the oil in a large heavy pot over medium-high heat and brown the pork in batches until deep golden on all sides; remove and set aside.
2. Lower the heat to medium. Add the sliced onion, bell pepper, and crushed garlic to the pot and sauté until softened and translucent, about 5–7 minutes.
3. Stir in the tomato paste and cook 1 minute, then add the scotch bonnet (whole if you want milder heat), white wine (or water) to deglaze the pan, scraping up browned bits.
4. Return the browned pork to the pot. Add the stock, bay leaves, thyme, remaining salt and pepper, and the white vinegar or sour orange. Bring to a gentle simmer.
5. Cover partially and simmer over low heat for 1 to 1¼ hours, or until the pork is nearly tender. Skim fat as needed.
6. Add the plantain pieces and the lime juice, stir, and continue to simmer, covered, for another 20–30 minutes until the plantain is soft and the pork is very tender and sauce has slightly thickened.
7. Taste and adjust seasoning. Remove bay leaves, thyme stems, and whole scotch bonnet if left whole. Stir in chopped parsley and cilantro just before serving.
8. Serve hot with plain white rice, cassava farofa, or crusty bread to soak up the sauce.