Savoury cubed pork simmered in a rich, glossy, burnt-sugar and tomato-based sauce.
Ingredients
For the Pork
- 2 lbs Pork cut into medium cubes
- 2 tbsp Green Seasoning
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Thyme
- 1 tbsp Oil
- Salt & Black Pepper to taste
For the Stew Sauce
- ¼ cup Brown Sugar
- ½ cup Swiss Mambo Sauce
- ¼ cup Swiss Ketchup
- 1 small Onion sliced
- 3 Garlic Cloves minced
- 1 Tomato chopped
- 1 tbsp Browning optional
- 1 Scotch Bonnet Pepper optional
- 1 cup Water or Stock
- 2 tbsp Chive chopped
Instructions
- Wash pork with lime or vinegar and pat dry thoroughly.
- Season pork with green seasoning, garlic powder, paprika, thyme, salt, black pepper, and oil.
- Cover and marinate for at least 1 hour or overnight for deeper flavour.
- Heat a heavy pot over medium heat and add brown sugar.
- Allow sugar to melt and bubble until dark amber in colour. Do not burn.
- Carefully add seasoned pork to the pot and stir well to coat in the burnt sugar.
- Cook pork for 8–10 minutes until lightly browned.
- Add onions, garlic, tomato, and Scotch bonnet pepper if using.
- Stir in Swiss Mambo Sauce, Swiss Ketchup, and browning if using.
- Pour in water or stock and mix well.
- Cover pot and allow pork to simmer on low heat for 45–60 minutes, stirring occasionally.
- Cook until pork is tender and sauce becomes rich, thick, and glossy.
- Stir in chopped chive before removing from heat.
- Serve hot with rice, provisions, macaroni pie, or salad.