Seasoned-up Pork Stew

Name: Seasoned-up Pork Stew
Yield: Serves 6
Cuisine: Saint Kitts and Nevis
Ingredients: ¼ teaspoon fresh ground pepper; 3 lb. boneless pork, cut into 2-inch cubes; 2 sprigs coarsely chopped parsley, preferably flat Italian type; 1 tablespoon celery leaves coarsely chopped; 1 teaspoon fresh sage, coarsely chopped, or ½ teaspoon dried, crumbled; 2 tablespoons chopped chives, or spring onions, using green and white parts; 2 teaspoons arrowroot; 1 tablespoon tomato ketchup; ¾ pint chicken, or pork stock; 2 tablespoons distilled white vinegar; 2 teaspoons brown sugar; 1 tablespoon golden rum; Salt to taste; 1 oz. unsalted butter; 1 tablespoon Worcestershire sauce; 2 cloves garlic crushed; 1 onion, grated

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Complete Book of Caribbean Cooking

By Elisabeth Lambert Ortiz

Published 1973

About

Ingredients

3 lb. boneless pork, cut into 2-inch cubes
2 tablespoons distilled white vinegar
1

Americas
Saint Kitts and Nevis
Stew
Main course
Gluten-free
Caribbean

Method

Mix together the vinegar, Worcestershire sauce, parsley, sage, celery leaves, chives, garlic, onion, pepper, salt, and rum in a large bowl. Add the meat and mix thoroughly. Leave, loosely covered, at room temperature for 3 to 4 hours, turning from time to time so that all the pieces of meat are able to absorb the flavours of the marinade.

Scrape off the marinade and if liked, purée it i