I love them all because they each have their own unique taste and goes well with any starch and any vegetable. For example, Jamaican Stew Beef and Haitian stew goat are great with carrots and cho cho and white rice while Jamaican stew chicken is great with rice and peas and steam cabbage. Jamaican stewed pork and Caribbean-American stewed turkey are great with ground provisions, dumplings and steam Pak Choy. Meat stews therefore are great at creating hearty meals, comfort foods rich in protein, carbohydrate and minerals. They can be served for both lunch and dinner. Below is the recipe for Jamaican Stewed Pork.
- 1 1/2 lbs pork, cut into 1 inch pieces
- 2 tablespoons Soya sauce
- 1/3 cup ketchup
- 1 1/2 cups water
- 1/4 tsp Scotch Bonnet pepper,
- 2 Sprigs Thyme
- 1 tablespoon coconut oil
- 1 large onion, (chopped)
- 4 cloves garlic (chopped)
- 2 tablespoons cornstarch
- 1 teaspoon salt
- Season pork with salt, onions , garlic , soya Sauce, pepper and thyme. Marinate pork over night.
- Add oil in a Dutch pot.
- Remove onions, garlic and thyme from pork.
- Brown pork pieces in heated oil.
- When all the pieces are browned, add ketchup and water and allow to come to a boil.
- Add pork, garlic, onions and thyme.
- Cook over low heat, simmering for one hour until fork tender.
- Taste for salt.
- Add corn starch mixture (cornstarch with water) and stir until thick. Cook for an additional 10 minutes.
- Serve over hot rice or with ground provisions and dumplings and steamed Cabbage or Pak Choy.
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