Brown Stew Pork Shoulder
Brown Stew Pork Shoulder – In the Caribbean, brown stew is a staple and this recipe showcases why it’s a classic West Indian comfort food.
The name comes from the dark hue, usually attained through the burned sugar essence, or browning, at its base.
Here, the chef Ricky Moore of Saltbox Seafood Joint, in Durham, N.C., achieves the deep rich color from the inclusion of Worcestershire sauce and brown sugar.
The slow-simmered pork shoulder acquires complexity from sweet allspice, woodsy thyme and the fruity fire of Scotch bonnet.
Lively bursts of pungency from the addition of ketchup and apple cider vinegar, plus pockets of sweetness from carrots and bell peppers complete this rich, well-rounded stew.
Serve with rice and plantains or with Jamaican festival to sop up every last bit.
Brown Stew Pork Shoulder Recipe
In a large bowl, whisk together the Worcestershire sauce, brown sugar, allspice, black pepper and 1 tablespoon salt until combined.
Add the pork, rubbing all over to ensure that each cube is coated with the marinade.
In a large Dutch oven, heat the oil over medium-high until shimmering, then add the meat and sear until all the sides are well browned. (You may need to work in two batches.)
Transfer the seared pork to a plate.
Add the onion and garlic to the pot and cook, stirring constantly, until they are soft, 3 to 5 minutes.
Return pork and any juices to the pot and add the carrots, bell peppers, Scotch bonnet pepper, bay leaves, thyme, ketchup, vinegar and 1 teaspoon salt.
Pour the chicken stock over the stew and stir to combine, taking care not to break the Scotch bonnet pepper.
Bring to a boil, then reduce the heat to low and simmer, covered, until the pork is fork tender, about 2 hours.
Remove and discard the bay leaves and the Scotch bonnet pepper (it should be shriveled and wilted but still intact).
Taste and adjust the amount of salt. Garnish with scallions.
Brown Stew Pork Shoulder Recipe Ingredients
3 tablespoons Worcestershire sauce
3 tablespoons brown sugar
2 teaspoons ground allspice
1 teaspoon coarsely ground black pepper
Kosher salt (such as Diamond Crystal)
2 pounds pork shoulder, cut into 2-inch cubes
2 tablespoons olive oil
1 large yellow onion, peeled and chopped (about 2 cups)
5 garlic cloves, minced
3 large carrots, cut into ½-inch pieces
2 bell peppers (any color), cut into ½-inch pieces
1 Scotch bonnet pepper (whole)
2 fresh or dried bay leaves
2 tablespoons fresh thyme leaves, roughly chopped
3 tablespoons ketchup
1 tablespoon apple cider vinegar
2 cups chicken stock
½ cup sliced scallions (about 3 scallions)
