Updated: Apr 11, 2020
Some of my recipes are so Trini I don't know how to introduce them....and this is one of those dishes. Talk about great Caribbean flavors and sweet meat itself Pork and we're taking about a Foodie flavor fiesta. This recipe is one of my favorites and I'm excited to share with you so I really do hope you enjoy it.
4 slices pork loin 1/4 tsp black pepper 2 tbsp green Seasoning 1/4 paprika 1 tsp salt 1/2 tbsp fresh grated ginger 3 tbsp brown sugar Tbsps Ketchup 1 small onion 1 clove crushed garlic 1 pimento Method ●Cut pork slices into cubes, wash pork with vinegar and water and place in a clean bowl. ●Add green seasoning, salt, black pepper, paprika and grated ginger to pork mixing well and set aside covered to marinate for 10-30 mins or overnight if you have the time. ●In a hot saucepan at a high heat add sugar to pot and monitor closely. When sugar begins to liquefy and bubble begin stirring with your spoon (again monitor closely because over burning your sugar will result in a bitter tasting stew) ●When the sugar is frothy and dark brown add pork stirring quickly, then cover pork with water and cover pot allowing the pork to cook for 15 - 20 mins on medium heat. Be sure to monitor stew, if the water dries out completely the meat will burn. At anytime feel free to add bits of water to prevent pork from burning. ●Uncover pot and add ketchup, sliced onions, garlic clove and pimento (I keep the seeds in) stir and taste. Add more salt if desired and simmer on low heat for a further 5-10 mins. ●Remove from the heat and serve this gingery, meaty goodness with your fav rice dishes, pies, bread or roti I mean the sky is the limit but most importantly enjoy. Thanks for joining another session of Food Therapy, see you soon ♥️