Entree: French Guiana – National Cuisine – Civet de Cochon Marron (Hearty Creole brown pork stew braised with aromatics, wine or rum, and local spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 2 hrs

Total 2 hrs 20 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1-1½ in (25–40 mm) chunks
- 2 tbsp (30 ml) vegetable oil or palm oil
- 4 cloves garlic, crushed
- 1 large yellow onion, sliced
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 2 stalks celery, sliced
- 1 large tomato, chopped (about 8 oz / 225 g)
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) dry red wine or dark rum (use rum for a more authentic creole flavor)
- 2 cups (480 ml) beef or pork stock
- 2 bay leaves
- 1 tsp (5 g) dried thyme or 2 tsp (2 g) fresh thyme leaves
- 1 whole scotch bonnet or habanero pepper, left whole for heat control (optional)
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) ground allspice
- 1 tbsp (15 ml) brown sugar or 1 tbsp (15 ml) molasses
- 1 tbsp (15 ml) white or apple cider vinegar
- Salt to taste (start with 1 tsp / 6 g)
- 2 tbsp (30 ml) chopped fresh parsley
- 2 tbsp (30 ml) chopped fresh cilantro

Instructions

1. Pat the pork chunks dry and season lightly with salt and black pepper. Heat oil in a large heavy pot or Dutch oven over medium-high heat.
2. Brown the pork in batches until deeply caramelized on all sides, about 6–8 minutes per batch; transfer browned pieces to a plate and set aside.
3. Reduce heat to medium, add a little more oil if needed, then sauté the onion, bell peppers and celery until softened, about 6 minutes. Add the garlic and cook 1 minute until fragrant.
4. Stir in the tomato and tomato paste and cook 2–3 minutes. Deglaze the pot with the red wine or rum, scraping up browned bits from the bottom.
5. Return the pork to the pot, add the stock, bay leaves, thyme, whole scotch bonnet (if using), allspice, brown sugar and vinegar. Bring to a simmer.
6. Cover partially and braise gently on low heat for 1½ to 2 hours, or until the pork is very tender and the sauce has thickened. Stir occasionally and adjust heat to maintain a gentle simmer.
7. Remove the whole pepper and bay leaves. Taste and adjust seasoning with salt, more vinegar or a pinch of sugar if needed to balance flavors.
8. Stir in chopped parsley and cilantro just before serving. Serve hot with steamed rice, cassava or fried plantains.