Entree: French Guiana – Southern Culinary Region – Fricassée de Cochon Marron (Creole-style braised pork simmered with aromatics, citrus, and hot pepper)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 lb (900 g) pork shoulder, trimmed and cut into 1–1.5 in (2.5–3.8 cm) chunks
- 2 tbsp (30 ml) vegetable oil or red palm oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 4 garlic cloves, minced (0.9 oz / 25 g)
- 2 bell peppers (preferably one red, one yellow), sliced (10 oz / 280 g)
- 2 medium tomatoes, chopped (10 oz / 280 g)
- 1 tbsp (15 ml) tomato paste
- 1 scotch bonnet or habanero pepper, left whole (for flavor and heat) or seeded and chopped for more heat
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 2 tbsp (30 ml) white vinegar
- 1 tbsp (15 g) brown sugar
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 cup (240 ml) water or light stock
- 1 tsp (5 g) ground black pepper
- 1.5 tsp (9 g) salt, adjust to taste
- 3 scallions, chopped (2 oz / 60 g)
- 1/4 cup (15 g) chopped fresh cilantro
- Lime wedges for serving

Instructions

1. In a large bowl, toss the pork pieces with lime juice, white vinegar, brown sugar, 1/2 tsp (3 g) salt, and 1/2 tsp (3 g) black pepper. Let marinate 20–30 minutes at room temperature if time allows.
2. Heat the oil in a heavy Dutch oven or large saucepan over medium-high heat. Add the pork in batches and brown on all sides, about 6–8 minutes per batch. Remove browned pork and set aside.
3. Reduce heat to medium. Add the sliced onion to the pot and sauté until soft and beginning to caramelize, about 6 minutes. Add the garlic and sauté 1 minute until fragrant.
4. Stir in the bell peppers, chopped tomatoes, and tomato paste. Cook 3–4 minutes to break down the tomatoes and deepen flavors.
5. Return the browned pork to the pot. Add the whole scotch bonnet (or chopped, if using), thyme sprigs, bay leaves, the remaining salt and pepper, and 1 cup (240 ml) water or stock. Bring to a gentle simmer.
6. Cover, reduce heat to low, and simmer gently until pork is fork-tender, about 1 to 1 1/2 hours. Check occasionally and add a splash more water if the sauce reduces too far.
7. Once pork is tender, remove the scotch bonnet (if left whole) and thyme sprigs and bay leaves. Taste and adjust seasoning with salt, pepper, or a squeeze of lime as desired. If a thicker sauce is preferred, increase heat and reduce uncovered for 5–10 minutes.
8. Stir in chopped scallions and cilantro just before serving. Serve fricassée de cochon marron with steamed rice, boiled cassava, or fried plantains and lime wedges.