Pork Stew: One-Pot Meal for The Win
The reason people love stews is they’re very easy to make: once you’re sure you bought fresh, good quality meat, all you have to do is gather the rest of your ingredients, have a large enough pot, put everything on the stove and you’re two hours away from a dreamy dinner.
What are some other perks of cooking a stew? You can easily prepare a larger batch and store leftovers in the fridge or freezer. Also, you get to choose everything that goes in it, from the kind of meat you want to cook with, to whether or not you’re adding a bunch of vegetables, or if you’re taking the mild or spicy route.
This recipe is for a Carribean-style pork stew that uses plenty of sugar, but also spicy red peppers, herbs, and sauces that result in a truly unique taste.
- 3 1/2 lbs pork (cut into smaller-sized chunks)
- 4 larger tomatoes
- 5 cloves garlic (chopped)
- 2 onions (chopped)
- 4 tsp fresh ginger root (chopped) – alternatively, you can use ginger powder
- 1 tbs ground thyme
- 4 tbs Worcestershire sauce
- 5 tbs ketchup
- 3 tbs cooking oil
- 2-3 chili peppers
- 1/2 cup sugar
- salt, to taste
- Marinate: in a large bowl, place pork, ginger, garlic, your sauces (Worcestershire and ketchup), ground thyme, chili peppers, and salt. Mix all ingredients and let sit for an hour or two.
- Caramelize the sugar: take a large pot and place it over medium heat. Add oil and sugar. The sugar will turn dark brown and solid. This is normal. It will melt again, just give it some time. Add meat, stir well and cook for some 15-20 minutes.
- Cook: add tomatoes and onion and allow to soften. Cook for 5-10 minutes. Once you’re satisfied, add cold water to the pot, enough to cover the meat and simmer on low heat for up to an hour. Meat should be thoroughly cooked and tender.
- Serve warm, with boiled potatoes or rice as side dish.
Recipe submitted by Patrice D.