Entree: Guadeloupe – National Cuisine – Ragoût de Cochon (Guadeloupean slow-braised pork stew in a spiced tomato and vegetable sauce)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 40 min

Total 2 hrs

Ingredients

- 2 lb (900 g) pork shoulder, cut into 1–1.5 inch (2.5–3.8 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 3 cloves garlic, minced
- 1 medium green bell pepper, about 6 oz (170 g), seeded and diced
- 2 medium carrots, about 6 oz (170 g), peeled and sliced
- 2 medium ripe tomatoes, about 10 oz (280 g), chopped (or 14 oz (400 g) canned crushed tomatoes)
- 1/2 cup (120 ml) dry white wine or 2 tbsp (30 ml) white vinegar + water
- 1 cup (240 ml) chicken or water-based stock
- 2 tbsp (30 ml) tomato paste
- 2 tsp (10 ml) fresh thyme leaves or 1 tsp (5 ml) dried thyme
- 2 bay leaves
- 1 whole scotch bonnet or habanero pepper, left whole (pierce once) for flavor or remove seeds for less heat
- 1 tsp (5 ml) ground allspice
- 1/4 tsp (1 g) ground cloves
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) fresh lime juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the pork cubes dry and season lightly with salt and pepper. Heat the vegetable oil in a heavy pot or Dutch oven over medium-high heat.
2. Brown the pork in batches, about 4–5 minutes per batch, until well seared on all sides. Transfer browned pork to a plate and set aside.
3. Reduce heat to medium, add the sliced onion and cook until softened, about 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
4. Add the diced bell pepper and sliced carrots; cook 3–4 minutes to soften. Stir in the chopped tomatoes (or canned tomatoes) and tomato paste.
5. Return the pork to the pot. Pour in the white wine (or vinegar and water) and stock to barely cover the meat. Add thyme, bay leaves, whole scotch bonnet, allspice, cloves, and brown sugar.
6. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 1 to 1 1/2 hours, stirring occasionally, until the pork is tender and the sauce has thickened. If sauce reduces too much, add a little more stock or water.
7. Remove the whole scotch bonnet pepper (or pierce and remove if you want less heat), stir in the lime juice, and adjust seasoning with salt and pepper.
8. Garnish with chopped parsley or cilantro and serve hot with plain rice or root provisions.