Trini Stewed Pork with Pigeon Peas
2 lb pork shoulder/leg
1/4 cup vegetable oil
6 tbsp brown sugar
1 tbsp roucou, optional
1 tbsp French Maid Margarine
2 dried bayleaves
1 boullion cube
1/4 cup water, plus more as needed
1/2 cup coconut milk
1 15oz can pigeon peas, drained + rinsed
Scotch Bonnet Pepper, to taste, chopped fine
1.5 fresh fine thyme, for garnish
1/4 cup vegetable oil
6 tbsp brown sugar
1 tbsp roucou, optional
1 tbsp French Maid Margarine
2 dried bayleaves
1 boullion cube
1/4 cup water, plus more as needed
1/2 cup coconut milk
1 15oz can pigeon peas, drained + rinsed
Scotch Bonnet Pepper, to taste, chopped fine
1.5 fresh fine thyme, for garnish
Method:
Begin by prepping your pork – wash, cube into 1” pieces and season to taste with chive,
shadow beni, ginger, garlic, pimento peppers, black pepper, dash of bitters and pinch of
salt. (Be weary of salt content, it can be adjusted later in cooking) Allow meat to marinate
for a few hours or overnight.
Begin by prepping your pork – wash, cube into 1” pieces and season to taste with chive,
shadow beni, ginger, garlic, pimento peppers, black pepper, dash of bitters and pinch of
salt. (Be weary of salt content, it can be adjusted later in cooking) Allow meat to marinate
for a few hours or overnight.
Heat oil in an iron pot over high heat. When the oil is hot, add brown sugar.
As soon as the sugar begins to melt, stir constantly until all the sugar is dissolved. It will
be a deep caramel colour. (Stirring ensures the mixture doesn’t burn and become bitter in taste)
As soon as the sugar begins to melt, stir constantly until all the sugar is dissolved. It will
be a deep caramel colour. (Stirring ensures the mixture doesn’t burn and become bitter in taste)
Add pork to pot and allow meat to brown, about 10mins.
Continue to allow pork to brown and simmer in its natural juices, stirring intermittently
allowing all sides to be coated in the burnt sugar.
Reduce heat to medium; add roucou, bayleaves, bouillon, hot pepper and French Maid
Margarine. Stir to incorporate, Add water, cover and allow to cook and simmer for 10 mins.As the pork cooks and becomes tender, add pigeon peas and coconut milk. Cover and cook for a further 15mins or until pork has reached your desired consistency. Sauce will thicken and reduce as it cooks.
Continue to allow pork to brown and simmer in its natural juices, stirring intermittently
allowing all sides to be coated in the burnt sugar.
Reduce heat to medium; add roucou, bayleaves, bouillon, hot pepper and French Maid
Margarine. Stir to incorporate, Add water, cover and allow to cook and simmer for 10 mins.As the pork cooks and becomes tender, add pigeon peas and coconut milk. Cover and cook for a further 15mins or until pork has reached your desired consistency. Sauce will thicken and reduce as it cooks.
Add additional 1/4 cup water, if you’d like more sauce for your dish. Taste and adjust salt
as needed. Garnish with fresh fine thyme and enjoy with your favourite side dish.