Entree: Saint Martin (French part) – Ragoût de Porc (Hearty French Caribbean pork stew braised with tomatoes, aromatics, and island spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, about 12 g, minced
- 3 scallions (spring onions), about 3 oz (85 g), chopped (white and green parts separated)
- 1 green bell pepper, about 6 oz (170 g), seeded and diced
- 1 small Scotch bonnet or habanero pepper, whole (leave stem intact for milder heat) or finely chopped for more heat
- 2 tbsp (30 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock
- 1/2 cup (120 ml) dry white wine (optional; can substitute additional stock)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (15 g) brown sugar
- 2 tbsp (30 ml) lime juice, fresh
- 1 tbsp (15 ml) Worcestershire sauce
- 2 medium potatoes, about 12 oz (340 g), peeled and cut into 1-inch (2.5 cm) cubes (optional)
- 2 tbsp (30 g) chopped fresh parsley
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Season the pork cubes with salt and pepper. Heat the vegetable oil in a heavy pot over medium-high heat and brown the pork in batches until deeply caramelized on all sides, about 6–8 minutes per batch; remove and set aside.
2. Reduce heat to medium, add the sliced onion, diced bell pepper, and the white parts of the scallions; cook until softened and starting to brown, about 6–8 minutes. Add the garlic and tomato paste and cook, stirring, 1–2 minutes to cook out the raw tomato flavor.
3. Deglaze the pot with the white wine, scraping up browned bits, then return the browned pork to the pot. Add the crushed tomatoes, chicken stock, thyme sprigs, bay leaf, brown sugar, Worcestershire sauce, and the whole Scotch bonnet (or chopped pepper if using).
4. Bring to a simmer, reduce heat to low, cover partially, and simmer gently for 45–60 minutes, stirring occasionally, until pork is nearly tender. If using potatoes, add them after 25–30 minutes so they finish tender with the meat.
5. Remove the thyme sprigs and bay leaf. Stir in lime juice and the green parts of the scallions and adjust seasoning with salt and pepper. If you prefer a thicker sauce, simmer uncovered a few minutes more to reduce.
6. Finish with chopped parsley and serve hot over steamed rice or with crusty bread and a wedge of lime for squeezing.