Lambros' kitchen travellog

Let’s hop to another island in the Caribbean and try this pork stew. Pineapple added some nice sweetness to the dish. This is definitely among the dishes I want to repeat. I served it with rice and peas and some yogurt.

Ingredients

• 700–800 g pork shoulder 2–3 cm cubes
• 1 tsp salt
• 1/2 tsp black pepper
• juice of 1 lime
• 2 tbsp oil
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 tsp thyme
• 1/2 tsp allspice
• 1/2 tsp paprika
• 1 tbsp brown sugar
• 1 tbsp tomato purée
• 250 g pineapple chunks (fresh or drained canned)
• 400 ml light stock
• 1 tsp soy or Worcestershire
• 1 small Scotch bonnet or mild chilli, whole & pierced (optional)

Method

• Season & brown: Toss pork with salt, pepper and lime. Brown in oil; remove.
• Build base: Sauté onion/garlic 2 min; add thyme, allspice, paprika 30 sec. Stir in brown sugar and tomato purée.
• Simmer: Return pork. Add bell pepper, pineapple, soy and stock (+ whole pierced chilli).
• Finish: Simmer covered 35–40 min until tender and glossy. Uncover last 5–10 min if you want it thicker. Squeeze a little lime; adjust seasoning.

Serving

• Steamed rice or peas & rice
• Fresh coriander/parsley and lime wedges
• A side of simple cucumber–tomato salad

Notes

In Antigua & Barbuda, “stew pork” refers broadly to brown stewed pork with island aromatics (thyme, allspice, Scotch bonnet). Pineapple is a common home addition and pairs beautifully with the savoury browning.