Entree: French Guiana – Northern Culinary Region – Civet de Cochon Marron (Slow-braised feral pork stew flavored with wine, local aromatics, and bay)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Additional 2 hrs

Total 4 hrs 30 min

Ingredients

- 2 lb (900 g) feral pork shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
- 1 1/2 cups (360 ml) red wine
- 2 tbsp (30 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil
- 4 oz (115 g) salted pork belly or bacon, diced
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 2 carrots, peeled and cut into 1/2-inch (1.2 cm) rounds
- 1 cup (240 ml) canned crushed tomatoes
- 2 cups (480 ml) beef or pork stock
- 2 tbsp (30 ml) rum (optional, local style)
- 2 tbsp (30 g) all-purpose flour
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 whole scotch bonnet or habanero pepper, left whole for mild heat or pierced for more (optional)
- 1 tsp (5 g) ground allspice
- 1/2 tsp (2.5 g) ground cloves
- 1 tbsp (15 ml) brown sugar or cane syrup
- Juice of 1 lime (about 2 tbsp / 30 ml)
- Salt and black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley for finishing

Instructions

1. In a large bowl combine the pork cubes, red wine, white vinegar, a pinch of salt, and 1 minced clove of garlic. Cover and refrigerate to marinate for 2–4 hours, or overnight for deeper flavor.
2. Remove pork from marinade (reserve liquid). Pat pork dry with paper towels. Toss pork pieces with the flour until lightly coated.
3. Heat 2 tbsp (30 ml) oil in a heavy Dutch oven over medium-high heat. Add diced salted pork belly or bacon and cook until browned and fat renders, 4–6 minutes. Remove with a slotted spoon and set aside.
4. In the same pot add remaining 1 tbsp (15 ml) oil if needed. Brown pork pieces in batches until well seared on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate.
5. Reduce heat to medium, add sliced onions and carrots to the pot and sauté until softened and beginning to brown, 8–10 minutes. Add remaining minced garlic and cook 1 minute until fragrant.
6. Return the bacon and browned pork to the pot. Pour in reserved marinade, crushed tomatoes, and beef or pork stock. Add bay leaves, thyme, scotch bonnet (whole or pierced per heat preference), ground allspice, ground cloves, and brown sugar.
7. Bring to a gentle simmer, then reduce heat to low, cover, and braise for 1 1/2 to 2 hours, or until the pork is very tender. Stir occasionally and skim any excess fat.
8. Remove lid, increase heat and simmer uncovered 10–15 minutes to reduce and concentrate the sauce if needed. Stir in rum (if using) and lime juice. Season with salt and black pepper to taste. Remove bay leaves and thyme stems before serving.
9. Garnish with chopped fresh parsley and serve hot with rice, cassava purée, or boiled plantains.