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.