Caribbean Stewed Pork (Bajan Style)

  • Total time - 1 hour 45 minutes (plus marinating)
  • Prep and Marinating - 20 minutes + 1-2 hours
  • Cook time - 1 hour 25 minutes
  • Servings: 6
  • Country: Barbados
Rich, dark brown Caribbean Stewed Pork in a deep gravy, served with rice.

The key to this dish is the 'browning' of the brown sugar. Do not allow the sugar to burn, or the gravy will be bitter. As soon as the sugar melts and reaches a dark 'chestnut' color, you must immediately add the meat to stop the browning process. Slow simmering ensures the pork is incredibly tender.

Ingredients

For Marinating the Meat

  • 1.2 kg pork (shoulder/butt, cut into 1-inch cubes)
  • 2 tablespoons lime juice or vinegar (for washing meat)
  • 4 pieces garlic cloves, crushed
  • 1 teaspoon fresh ginger, grated
  • 3 pieces sprigs fresh thyme (leaves only)
  • 1 tablespoon Worcestershire sauce
  • 0.5 teaspoon curry powder (mild)
  • salt and black pepper

For the Stew

  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil (high heat tolerance)
  • 1 medium onion, diced
  • 1 medium tomato, diced
  • 3 cups water or broth
  • 0.5 piece hot pepper (e.g., Scotch Bonnet), whole (optional)
  • 1 tablespoon ketchup or tomato paste

Instructions

Step 1: Marinate the Meat

Clean the meat (traditionally, meat is washed in water with a dash of vinegar or lime juice, then rinsed and patted dry).

In a bowl, mix the pork cubes with all the marinating ingredients (garlic, ginger, thyme, Worcestershire, curry, salt, pepper). Marinate covered in the fridge for at least 1 hour, ideally 2-3 hours.

Step 2: Browning (Caramelizing the Sugar)

In a large, heavy-bottomed pot (Dutch Oven), heat the oil over medium-high heat.

Add the brown sugar and stir with a wooden spoon. The sugar will melt, bubble, and darken. Once it reaches a deep amber/chestnut color (just before burning), immediately add the meat and stir quickly to coat every piece with the dark caramel.

Step 3: Stewing

Cook the coated meat for 10-15 minutes until all the liquid from the marinade has evaporated and the meat is a deep brown color. Stir frequently.

Add the onion, tomato, ketchup, and the whole hot pepper (if using, be careful not to break it!). Cook for 5 minutes until the onion softens.

Pour in the water or broth. Bring to a boil, then reduce the heat to minimum, cover, and simmer for 60–75 minutes, or until the pork is completely fork-tender.

Step 4: Serving

Uncover, remove the hot pepper and thyme sprigs. If the gravy is too thin, simmer uncovered over medium heat until it thickens slightly. Adjust salt and pepper to taste.

Serve hot with Rice and Peas and Yam Pie.