Entree: Guadeloupe – Southern Culinary Region – Ragoût de Porc (Guadeloupean Creole pork stew braised with tomatoes, peppers, and warm island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 4 cloves garlic, minced
- 2 scallions, sliced (white and green parts)
- 1 medium red bell pepper, seeded and sliced (about 6 oz (170 g))
- 1 medium green bell pepper, seeded and sliced (about 6 oz (170 g))
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) white wine vinegar or lime juice
- 1 whole scotch bonnet or habanero pepper, left whole for heat or pierced and removed before serving (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (4 g) ground allspice (piment)
- 1 tsp (5 g) granulated sugar
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) chopped fresh cilantro (optional)

Show original ingredient measurements

- 2 lb (900 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 2 scallions, sliced (white and green parts)
- 1 medium red bell pepper, seeded and sliced (about 6 oz / 170 g)
- 1 medium green bell pepper, seeded and sliced (about 6 oz / 170 g)
- 2 tbsp (30 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) white wine vinegar or lime juice
- 1 whole scotch bonnet or habanero pepper, left whole for heat or pierced and removed before serving (optional)
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 2 bay leaves
- 1 tsp (4 g) ground allspice (piment)
- 1 tsp (5 g) granulated sugar
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (15 ml) chopped fresh cilantro (optional)

Instructions

1. Pat pork dry and season with salt and pepper. Heat oil in a heavy Dutch oven over medium-high heat. Brown pork in batches, 3–4 minutes per side, until well caramelized. Transfer browned pork to a plate.
2. Reduce heat to medium. Add onion and cook 5–7 minutes until softened and beginning to brown. Add garlic and scallions and cook 1 minute until fragrant.
3. Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, chicken stock, vinegar, thyme, bay leaves, allspice, sugar, and the whole scotch bonnet pepper if using. Return pork to the pot and stir to combine.
4. Bring to a gentle simmer, then reduce heat to low, cover, and cook 50–60 minutes until pork is tender. Stir occasionally and add a little water if sauce reduces too much.
5. Remove scotch bonnet pepper and bay leaves. Adjust seasoning with salt, pepper, or a splash more vinegar. Stir in parsley and cilantro if using.
6. Serve hot over steamed white rice or alongside boiled yams, spooning plenty of sauce over the pork.