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jerk pork stew

Pork

Jerk Pork Stew

One-pot meals and I are besties these days. Keeping an eye on an increasingly active infant means I just do not have the time to prepare elaborate meals any more; pretty much everything I make these days is a one- pot meal that requires very little effort!

Ingredients

  • 10 scallions, white and pale green parts, roughly chopped
  • 1/4 cup soy sauce (low-sodium)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 1 teaspoon freshly grated nutmeg
  • 1/4 cup fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon minced ginger
  • 2 tablespoons minced garlic (about 6 to 8 cloves)
  • 4 habanero peppers, stemmed
  • 1/4 cup brown sugar
  • Zest and juice of 2 limes
  • Zest and juice of 1 orange
  • 3 pounds country-style pork ribs, cut into 1 1/2-inch cubes, with fat pockets trimmed
  • 2 Russet potatoes, cut into 1-inch cubes
  • 2 carrots, diced
  • 1 cup peas
  • 1 13.5-ounce can of coconut milk
  • Chopped cilantro, for garnish

Directions

  • Put all the ingredients for the marinade in a food processor and blend to a smooth purée. Mix the marinade thoroughly with the meat (use a spatula!) and refrigerate for a day.
  • Heat oven to 325° F. Transfer the meat and all the marinade to a Dutch oven bring it up to a boil over medium heat.
  • Once it has come to a boil, transfer the Dutch oven, uncovered, to the oven and let the meat braise for 1 1/2 hours until the meat is tender, making sure you stir it halfway through. If a lot of fat floats to the surface, go ahead and ladle some of it off and dispose.
  • Add the potatoes and carrots and cook, covered, until the vegetables are almost tender, about 30 to 40 minutes.
  • Add the peas and coconut milk and cook for another 30 minutes or so, until the meat is absolutely falling apart. Check for seasoning.
  • Garnish with chopped cilantro. Enjoy with steamed rice!

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