Trinidadian pepper pot pork stew
"When it is cold, there is nothing more I crave than this Trinidadian stew that has Indian, Chinese and African influences. I serve it to my friend Taren, she always ends up licking the plate! This is my version of this Caribbean favourite using a crock pot. To be served over mash or rice."
- 1kg of diced trim pork
- 8 tablespoons of cider vinegar
- 2 tablespoons of oil
- 6 tablespoons of brown sugar
- 2 tablespoons of garam masala
- 2 tablespoons of cumin
- 1 tablespoon of minced ginger
- 1-2 chilli
- 2 teaspoons of black pepper
- 4 large minced garlic
- 1 teaspoon of salt
- 3 tablespoons of oyster sauce
- dash of soy sauce
- 8 twigs of thyme
- fresh coriander to garnish
- 1 large onion
- 2 medium carrots
- 8 large mushrooms diced
- 2 green or red or yellow capsicum (large diced)
- coriander to garnish
- Add pork, salt, garlic, oyster sauce, dash of soy and cider vinegar in a bowl and marinade over night.
- In a large wok or frying pan, add oil, ginger, garam masala, cumin, brown sugar, black pepper and chilli.
- When the spices and sugar start to dissolve add onions, capsicum and mushrooms.
- Let cook for a few minutes then add pork to brown.
- When the pork is browned, add it to the crock pot with carrots and thyme. Set it on high for at least 6 hours, the pork should be very tender.
- Serve over rice or mash and garnish with coriander.