Entree: Guadeloupe – Northern Culinary Region – Ragoût de Cochon (Guadeloupean pork stew braised in a Creole-style savory-sour sauce with aromatics and root vegetables)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped (about 200 g)
- 4 cloves garlic, minced (about 12 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 1 cup (240 ml) chicken or pork stock
- 1/2 cup (120 ml) dry white wine or water
- 1 scotch bonnet or habanero pepper, left whole (pierce once) or halved and seeds removed for less heat
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 1 tbsp (15 ml) fresh thyme leaves
- 1/2 tsp (2 g) ground allspice
- 2 tbsp (30 ml) brown sugar or 2 tbsp (30 ml) grated fresh coconut (optional, for balance)
- 2 tbsp (30 ml) fresh lime juice
- 2 medium carrots, sliced (about 150 g)
- 1 lb (450 g) small waxy potatoes, halved
- 2 green plantains, peeled and cut into 1-inch (2.5 cm) chunks (about 400 g)
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (15 g) chopped fresh green onions (scallions)
- 1 tsp (5 g) coarse salt, plus more to taste
- 1/2 tsp (1.5 g) freshly ground black pepper

Instructions

1. Pat the pork cubes dry and season with 1 tsp (5 g) salt and 1/2 tsp (1.5 g) pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the pork in batches until well seared on all sides, about 6–8 minutes per batch. Transfer browned pieces to a plate.
2. Reduce heat to medium. Add the chopped onion to the pot and cook 4–5 minutes until softened. Stir in the garlic and tomato paste and cook 1 minute until fragrant.
3. Return the pork to the pot. Add crushed tomatoes, stock, white wine (or water), scotch bonnet pepper, bay leaves, thyme, allspice, and brown sugar or coconut if using. Bring to a simmer, then cover and reduce heat to maintain a gentle simmer.
4. Braise the pork for 1 to 1 1/4 hours, stirring occasionally, until the meat is beginning to become tender.
5. Add the carrots and potatoes, cover, and continue simmering 20 minutes. Add the plantain chunks and simmer uncovered another 15–20 minutes until the pork and vegetables are fork-tender and the sauce has thickened. If sauce reduces too much, add up to 1/2 cup (120 ml) additional stock.
6. Stir in the lime juice, chopped parsley, and green onions. Taste and adjust seasoning with additional salt and pepper as needed. Remove and discard bay leaves and the whole scotch bonnet if left whole.
7. Serve hot over steamed rice or with crusty bread, spooning plenty of sauce over the pork and vegetables.