Creole pork ragoût (Ragout de cochon)
- Preparation and cooking time
- Total time
- + marinating overnight
- Easy
- serves 4
Ingredients
- 700g skinless pork shoulder, cut into chunks
- 2 limes, juiced
- 4 cloves garlic, very finely chopped
- 2 tsp ground allspice
- vegetable oil
- 2 onions, sliced
- 2 spring onions, chopped
- 2 sprigs thyme
- 2 bay leaves
- 1 clove
- 1 red habanero or scotch bonnet or chilli
Method
- STEP 1
Marinate the pork, in the fridge, overnight with the juice of 1 lime, half the garlic, half the allspice, salt and pepper.
- STEP 2
Heat the oven to 160C/fan 140C/gas 3. Remove the pork from the marinade and pat dry with paper towels. Heat 2 tbsp oil in a large, heavy pan over a medium–high heat, fry the pork until it is browned all over.Add the onions, spring onions, the remaining allspice, salt and pepper, stir and brown for a few minutes.
- STEP 3
Add the juice of 1 lime, the remaining garlic, thyme sprigs, bay leaves, clove, the whole chilli and 125ml water. Cover and put in the oven for 2 hours, until the meat is very tender. Serve with stewed pigeon peas and rice, or a vegetable gratin.
