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Trinidadian pepper pot pork stew

Serves 5
Prep time: 25 minutes
Cooking time: 7 hours

"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
View the method
  1. Add pork, salt, garlic, oyster sauce, dash of soy and cider vinegar in a bowl and marinade over night.
  2. In a large wok or frying pan, add oil, ginger, garam masala, cumin, brown sugar, black pepper and chilli.
  3. When the spices and sugar start to dissolve add onions, capsicum and mushrooms.
  4. Let cook for a few minutes then add pork to brown.
  5. 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.
  6. Serve over rice or mash and garnish with coriander.
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