Stew Pork

Sunday is a very important time in the life of a Trinidadian. It's a time to go to church, go to the beach or river or just relax at home with family and friends. But most importantly on a Sunday is Sunday lunch, because on Sunday we like to cook a big meal with lots of sides like red beans (which by the way we call Sunday peas since we like to cook it on Sunday a lot!) callaloo; some provision; macaroni pie; fried rice; stewed, curried, baked or barbecued chicken, beef, lamb, some wild meat and, my favourite, stew pork.


Cooking pork is really a time honoured tradition here in Trinidad and Tobago, especially around Christmas time. I still wouldn't feel "Christmassy" if I didn't have ham or a pork pastelle in my plate and I'm sure that many Trinis will agree with what I'm saying. It's just not the same. For the rest of the year we have barbecue pork, geera pork and baked pork for a Sunday meal or when we're "liming". We even have now a pork fete, imagine that! I think Pork is here to stay....Where was I?..... Oh! stew pork.


Stewed pork really compliments the Sunday meal and, to me, also does a fine job with provision as well. Ever heard of "Stew Pork and Dasheen"? Oh! I'm tasting it already! Anyway, in this recipe I'll be showing you how my mother-in -law makes stew pork; tender, juicy and finger licking good for our Sunday meal.


Tips:

Make sure to marinate your pork at least overnight so that the green seasoning etc. could really be infused in the meat. As a rule, we Trinis never season meat while we're cooking. It's always marinated first.

When caramelizing be careful of the sugar. It will burn you badly.

To cut down cooking time the pork is pressure cooked.



Ok!, now I invite you to try out this great tasting pork recipe and probably add it to your list of meals to cook for Sunday lunch.

1 lb pork, chopped, seasoned and marinated
3 cloves garlic, chopped
1 small onion, chopped
6 leaves chadon beni, chopped
3 tbsp. sugar
1 tomato, chopped
2 bay leaves
2 tbsp. golden ray margarine
water