Creole pork ragoût (Ragout de cochon)
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).
- 700g skinless pork shouldercut into chunks
- 2 limesjuiced
- 4 cloves garlicvery finely chopped
- 2 tsp ground allspice
- vegetable oil
- 2 onionssliced
- 2 spring onionschopped
- 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.