Entree: Saint Barthélemy – Ragout de Porc (Caribbean-style pork stew braised with vegetables in a savory tomato and wine sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1–1.5 in (2.5–3.8 cm) cubes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/3 cup (45 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), chopped
- 2 medium carrots, about 6 oz (170 g), sliced into rounds
- 2 stalks celery, about 3 oz (85 g), sliced
- 1 small green bell pepper, about 3 oz (85 g), seeded and chopped
- 3 cloves garlic, about 0.3 oz (9 g), minced
- 1 small scotch bonnet pepper, pierced (optional) 
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz/400 g) diced tomatoes
- 1 cup (240 ml) dry white wine (or extra stock)
- 2 cups (480 ml) chicken stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/4 tsp (0.5 g) ground allspice (pimento)
- 1 tbsp (15 ml) brown sugar
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Season the pork with salt and pepper, then toss with the flour to coat lightly, shaking off excess.
2. Heat the oil in a large heavy-bottomed pot over medium-high heat. Brown the pork in batches until well-seared, about 3–4 minutes per side; transfer browned pieces to a plate.
3. Reduce heat to medium; add the onion, carrots, celery, and bell pepper to the pot and sauté until softened, about 6–8 minutes. Add garlic and tomato paste and cook 1 minute, stirring to combine.
4. Deglaze the pot with the white wine, scraping up browned bits from the bottom. Let wine reduce by half, about 2–3 minutes.
5. Return pork and any accumulated juices to the pot. Add diced tomatoes, chicken stock, thyme, bay leaves, ground allspice, and brown sugar. Bring to a gentle simmer.
6. Cover partially and simmer over low heat until pork is tender, about 1 to 1 1/4 hours, stirring occasionally. If the sauce is too thin, remove the lid for the last 15 minutes to reduce; if too thick, add up to 1/2 cup (120 ml) stock.
7. Adjust seasoning with salt and pepper to taste, remove thyme sprigs and bay leaves, and discard the scotch bonnet if used whole. Garnish with chopped parsley and serve hot with rice or crusty bread.