Cooking pork is a beloved tradition in Trinidad and Tobago, especially during the festive season. Many families gather together to prepare and cook the meat, often using traditional methods that have been passed down through generations. The aroma of slow-roasting pork fills the air and adds to the festive atmosphere, making it a truly special time of the year.
Pork is often marinated in a variety of seasonings before being cooked, including garlic, thyme, and hot peppers. Some families also add local ingredients such as pimento, a type of allspice, or green seasoning, a blend of herbs including chives, cilantro, and thyme. The meat is then slow-roasted over an open flame or in a specially designed box called a “chulha” until it is tender and juicy. It is typically served with a variety of sides, such as macaroni pie, rice and peas, and coleslaw, making for a hearty and satisfying meal that is enjoyed by all.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1hour 20 minutes
Course: Meats
Cuisine: Caribbean, creole
Ingredients
- 1 lb pork chopped, seasoned and marinated
- 3 cloves garlic chopped
- 1 small onion chopped
- 6 leaves chadon beni chopped
- 3 tbsp. sugar
- 1 to mato chopped
- 2 bay leaves
- 2 tbsp. golden ray margarine
- Water
Instructions
- Add the garlic, onion, and chadon beni (bandhania) to the seasoned pork. In a deep pot caramelize the sugar to a golden brown colour.
- Add the pork and stir to evenly coat with the sugar. Add the tomato, the golden ray butter (optional), the bay leaves and a little water and allow to simmer for 15 minutes in its own juices.
- Cover the pot when you’re simmering for the 15 minutes Afterwards, pressure cook the pork for 40 minutes over a medium-high flame.
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Recipe © Simply Trini Cooking. All rights reserved
Stew Pork
Ingredients
- 1 lb pork chopped, seasoned and marinated
- 3 cloves garlic chopped
- 1 small onion chopped
- 6 leaves chadon beni chopped
- 3 tbsp. sugar
- 1 to mato chopped
- 2 bay leaves
- 2 tbsp. golden ray margarine
- Water
Instructions
- Add the garlic, onion, and chadon beni (bandhania) to the seasoned pork. In a deep pot caramelize the sugar to a golden brown colour.
- Add the pork and stir to evenly coat with the sugar. Add the tomato, the golden ray butter (optional), the bay leaves and a little water and allow to simmer for 15 minutes in its own juices.
- Cover the pot when you’re simmering for the 15 minutes Afterwards, pressure cook the pork for 40 minutes over a medium-high flame.
