In this recipe for stewed pork, small pieces are stewed in the traditional Caribbean stewed fashion with the browning of sugar. The pork is well seasoned and marinated with pre-made green seasoning and other fresh herbs including oregano and pudina(broad lead thyme). After marinating, the seasoned pork is coated with the browning and slow-cooked until, tender, juicy, and tasty.
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Serving Suggestions for Stewed Pork | Trinidad Holiday Traditions
Stewed pork is a Christmas special in our family. We celebrate Christmas every year at my sister’s house and my mom prepares a feast that also includes stewed chicken, curry duck, callaloo, stewed red beans, macaroni pie, potato salad, salad, dhalpuri and paratha roti.
It is accompanied by sorrel or ginger beer to wash it down to make more space. It is a meal I look forward to every year. After our late lunch, we exchange presents and continue the celebrations by eating desserts including sweet bread, black cake, and sponge cake, and playing games until nightfall. After a filling and fun-filled day we pack up our loot and drive back home.
INGREDIENTS YOU WILL NEED TO MAKE STEWED PORK:
- pork, cut into 1 inch pieces – use shoulder, pork butt, pork belly or shortibs (bone in or with soft bone) –ask butcher to cut into smaller pieces or buy pre cut meat
- green seasoning- click to learn more about this important ingredient
- onion, chopped
- minced garlic
- scallions, chopped
- thyme (leave whole if woody and remove at the end)
- oregano- fresh or dried will work
- pudina-optional if you do not have. Pudina is also called Spanish thyme or broad leaf thyme
- ripe tomatoes
- Hot pepper, to taste
- salt
- black pepper
- extra-virgin olive oil, or other cooking oil
- brown sugar
- ketchup
- butter
- vinegar
How to Clean & Prep the Meat
Cleaning meat thoroughly is a foundational Caribbean kitchen practice.
The pork is soaked, washed with vinegar and lime or lemon, rinsed well, and drained before seasoning. This step ensures a clean base and allows the marinade to penetrate properly.
Tips for Success
- Watch the sugar carefully — Once it turns dark brown, add the meat immediately.
- Do not let the sugar burn black — That creates bitterness.
- Marinate overnight if possible — Deeper flavor penetration.
- Cook low and slow — Tenderizes the pork properly.
- Stir periodically — Prevents sticking and uneven browning.
- Adjust liquid gradually — Sauce should thicken, not remain watery.
Variations of Stewed Pork
- Stewed Pork with Potatoes — Add peeled potatoes toward the end so they absorb the sauce without breaking down.
- Curry Stewed Pork with Peas — Season the pork with curry powder along with the green seasoning for a curry-stew fusion. Add peas for added heartiness and texture. Click here for the full recipe.
Trini Stewed Pork
Ingredients
- 3 lbs pork shoulder, ribs and/or neck bones, pork belly, cut into 1 inch pieces
- 2 tbs green seasoning
- ½ large onion
- 1 tbs minced garlic
- 4 scallions chopped
- 6 sprigs thyme
- 2 oregano fresh stems
- 2 pudina leaves chopped (substitute culantro/bandhania or cilantro)
- 2 tomatoes chopped
- Hot pepper to taste (and or pimento pepper), optional
- 3 tsp Himalayan salt or to taste
- 1 tsp freshly ground black pepper
- 2 tbs oil
- 5 tbs brown sugar 3 – 5 works
- 2 tbs ketchup
- 2 tbs butter
- ½ cup vinegar and/or lemon for washing meat
Instructions
- Soak meat with enough water and 1/2 cup vinegar for 20 mins. Next, wash with the juice of a lime or lemon. Rinse several times and drain.
- Season meat with green seasoning, onion, garlic, scallion, thyme, oregano, pudina, tomato, hot pepper, salt, black pepper.
- Heat oil in a heavy Dutch oven or pot. Add brown sugar and allow it to froth, bubble, expand and darken. Stir in butter and ketchup.
- Add meat and stir well to coat with the burnt sugar. Cover and cook for 30 minutes, stirring every ten minutes, until the natural juices evaporate.
- Add 2 cups of hot water, stir, bring to a boil, reduce heat, cover and cook until the meat is fully cooked and the sauce has thickened, checking and stirring, another 10-15 minutes, or more if required. Short ribs or other bone in pieces may take longer to cook – up to 90 mins. Check for doneness or continue adding liquid to cook as required. Taste and add more salt if necessary.
Video
Notes
Nutrition
Storage & Reheating
Refrigerate:
Allow the stewed pork to cool completely, then store in an airtight container in the refrigerator for up to 4 days. The flavor deepens overnight, making leftovers especially delicious.
Freeze:
Store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. For best results, freeze with the sauce to prevent the meat from drying out.
Reheat (Stovetop):
Transfer to a saucepan or pot, add a small splash of water or stock, and reheat over medium-low heat until warmed through. Stir occasionally to prevent sticking and ensure even heating.
Reheat (Microwave):
Place in a microwave-safe dish, cover loosely, and heat in intervals, stirring between each round until fully heated.
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