2 pounds of chopped pork meat
1 bunch of cilantro
2 stalks of green onions
6 cloves of garlic
2 tablespoon of fresh ginger
1 habanero pepper
2 tablespoon worchestshire
1 tablespoon ketchup
1 teaspoon 5 spice powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 stalk of rosemary
2 stalks of thyme
1 stalk of oregano
3 tablespoons of white sugar
1 tablespoon vegetable oil
1 large tomato cubed
1 small white onion sliced
1 tablespoon of salt
1 tablespoon of ground black pepper
Wash your pork with cold water and drain. Set aside while we prepare the fresh herbs.
Place the cilantro, green onions, habanero pepper, garlic and ginger all into a food processor. Pulse into a semi-fine paste. It does not have to be super smooth as it will all cook down.
Add the fresh ground herbs into the bowl with the pork, add the worchestershire, chopped onions, coriander, cumin, salt, black pepper, five spice powder. Mix this well into the pork.
Cover and place the pork in the ice box to marinate over night. You have to let it marinate so all that goody yumminess can mingle and get happy.
Place a wide heavy pot on the stove top on medium heat. Add the oil to the pot. Add the sugar to the oil. Make sure your heat is on medium. You do not want to burn your sugar. You just want to brown it. So follow the pictures above. I tried to get snapshots of how the sugar is supposed to look. Once it starts to bubble add in the pork. Be very careful as the oil will splatter.
Mix the pork with the brown sugar well. As it cooks the pork will pick up that nice brown color.
Using cooking string tie the rosemary, thyme, and oregano into a bunch and place in the pot, along with the tomatoes. (note** you can add your tomatoes to the pork while it is marinating or now). I added some while marinating and some while it was cooking simply because I have a garden full of tomatoes that I am trying to use.
Let the meat cook uncovered. It will release its own juices while it cooks. Once the juice it released has cooked out add 2 more cups of water to the pot and cover. Check every 10 minutes or so to see what your water level is. Once the second set liquid has started to cook down and thicken, add your ketchup. This is when you want to taste, make sure it has enough salt. Test your meat. If it is tender then turn off the stove, if it is still a little tough, add more water and let it cook a little longer until it is tender.
I served my stew pork with hot roti! Or you can use a nice crusty bread, you need something to soak up the juices. Rice is great too!
Enjoy. I hope you like this recipe, it is a huge Sunday meal in Trinidad.