The lively flavours of this Grenadian stew develop as the pork rests in the piquant marinade overnight. If you can’t find a Caribbean curry powder, look for a Madras-style Indian powder.
Ingredients
Pork & Marinade
- Pork Tenderloin 2 lbs, cubed
- All-Purpose Flour 1 Tbs
- Onion 1 small, diced small
- Tomato 1, diced small
- Serrano or Jalapeño Pepper 1, deseeded, chopped
- Garlic 1 clove, chopped
- Grated Ginger 1 Tbs
- Green Onion 1, chopped
- Fresh Parsley chopped, ¼ cup
- Fresh Oregano chopped, 2 Tbs
- Fresh Thyme 1 sprig, leaves only
- Tomato Ketchup 2 Tbs
- Caribbean Curry Powder 2 Tbs
- Ground Nutmeg ½ tsp
- Freshly Cracked Black Pepper 2 tsp
Stew
- Vegetable Oil 2 Tbs
- Water 1 1/2 cups
- Soy Sauce ¼ cup
- Salt & Freshly Ground Black Pepper to taste
Cook It
- Combine the marinade ingredients with the pork cubes in a mixing bowl and toss well to coat. Cover and allow to stand in the refrigerator overnight.
- When ready to cook, heat the vegetable oil in a Dutch oven or deep skillet until shimmering.
- Use a slotted spoon to transfer the pork to the pan, reserving any liquid that has accumulated in the mixing bowl. Add the water and soy sauce to the bowl and set aside.
- Stir-fry the pork cubes until they start to brown, then add the contents of the mixing bowl. Bring to a simmer, then reduce the heat and cover the pot. Cook until the pork is tender, about 20 minutes. Uncover the pot and cook for another 5 minutes to reduce the sauce slightly. Season with salt and pepper to taste.
- Serve with steamed rice and/or cou-cou.
