Entree: Martinique – Northern Culinary Region – Colombo de Porc (Martinican pork stew seasoned with colombo spice and simmered with root vegetables)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 55 min

Additional 30 min

Total 1 hr 25 min

Ingredients

- 1.5 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced
- 4 cloves (about 12 g) garlic, crushed
- 2 tbsp (16 g) colombo powder
- 1 tsp (5 g) ground turmeric (if not included in colombo)
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 2 tbsp (30 ml) white vinegar or lime juice
- 1 cup (240 ml) water or low-sodium stock
- 1 cup (240 ml) coconut milk (optional, traditional in some versions)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 1 medium carrot, cut into chunks
- 1 small eggplant (about 8 oz / 225 g), cut into chunks (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 hot pepper (scotch bonnet or habanero), left whole for heat control, optional
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. In a bowl, combine the pork cubes with colombo powder, turmeric if using, crushed garlic, vinegar or lime juice, 1/2 tsp (3 g) salt, and 1/2 tsp (2.5 g) pepper. Marinate at least 30 minutes or up to overnight in the refrigerator.
2. Heat the oil in a heavy pot over medium-high heat. Brown the marinated pork in batches, about 4–5 minutes per side, then remove and set aside.
3. Add the sliced onion to the pot and sauté until softened, about 5 minutes. Return the browned pork to the pot.
4. Add the water or stock and coconut milk if using. Stir in thyme, bay leaves, whole hot pepper if using, and remaining salt and pepper.
5. Bring to a simmer, cover, and reduce heat to maintain a gentle simmer. Cook for 30 minutes.
6. Add the potatoes, carrots, and eggplant if using. Continue to simmer, partially covered, until the vegetables and pork are tender, about 20–25 more minutes.
7. Adjust seasoning to taste and remove the whole hot pepper and bay leaves before serving.
8. Garnish with chopped parsley or cilantro and serve with steamed rice, plantains, or crusty bread.