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Creole pork ragoût (Ragout de cochon)

Creole pork ragoût (Ragout de cochon)

Name: Creole pork ragoût (Ragout de cochon)
Total time: 2 h 30 min
Yield: 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

Published: September 1, 2015 at 9:52 AM

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serves 4

Easy

Total time: 2 hrs and 30 mins

+ marinating overnight

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This is the cornerstone of the creole Christmas dinner. Pigs are fed every day on breadfruit, bananas and guavas, so their meat is juicy and flavoursome. This recipe comes from Creole Kitchen by Vanessa Bolosier (Pavilion, £25).

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Ingredients

Nutrition

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

Nutrition: per serving

kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
salt0g

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.

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