Authentic Trinidad Pepperpot

Name: Authentic Trinidad Pepperpot
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4-6 serving(s)
Ingredients: 2 teaspoons ground allspice; 2 teaspoons chopped fresh ginger; 1 1/2 teaspoons cloves; 1 teaspoon cinnamon; 1 teaspoon fresh ground black pepper; 1 cup brown sugar; 1 cup cider vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon hot chili sauce; 1 tablespoon dark rum; 1 tablespoon olive oil; 500 g diced pork; 3 large carrots, cut into sticks; 1 green pepper, cut lengthways; 1 yellow pepper, cut lengthways; 1 red chile, finely chopped; 1 large white onion; 2 cups water; 1 tablespoon chopped fresh coriander

Submitted by Bels Belly

"Slow-cooked pork hotpot which is a classic example of afro-carribean one pot cookery. The sort of meal I like - bung everything in the pan and see what happens! Don't be put off by the length of the ingredients list, it is really dead simple to prepare. This is not as spicy as it sounds and is deliciously warming rather than stuffed full of chilli. Cook in the morning and leave to simmer for as long as possible."

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Ready In:: 3hrs 15mins
Ingredients:: 19
Serves:: 4-6

ingredients

2 teaspoons ground allspice
2 teaspoons chopped fresh ginger
1 ¹⁄₂ teaspoons cloves
1 teaspoon cinnamon
1 teaspoon fresh ground black pepper
1 cup brown sugar
1 cup cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon hot chili sauce
1 tablespoon dark rum
1 tablespoon olive oil
500 g diced pork
3 large carrots, cut into sticks
1 green pepper, cut lengthways
1 yellow pepper, cut lengthways
1 red chile, finely chopped
1 large white onion
2 cups water
1 tablespoon chopped fresh coriander

directions

n a very large heavy-bottomed pan (with a lid), add all the spices, the sugar, vinegar, Worcester sauce and oil. Heat gently and mix thoroughly until you get a thick brown paste.
Add the meat and coat in the paste, leave to simmer (not fry!) for a few minutes with the lid on the pan. Be careful because the sugar can burn easily and you don't want the meat to go too hard.
Add rum to sizzle up and look professional!
Chop all the vegetables into long thin slices. Bung in to the pan, and add enough water to cover everything.
Keeping the lid on the pan, let it simmer for as long as possible – it can keep going for several hours, but watch it to stop it drying out; it should be a sort of gravy consistency. Finally, add the chilli sauce and the coriander in the last ten minutes of cooking.
Serve on top of a bed of red rice.

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Reviews

This tasted just like the pepperpot stews from Barbados and Trinidad. Although green peppers are authentic (you take what you can get on the islands) I don't like the flavor so I used more yellow and added red bell pepper. Thanks for sharing.

LIZ and SYL

RECIPE SUBMITTED BY

Bels Belly

I'm Bel, I'm passionate about food, particularly exotic things. The nickname is mainly because my stomach is generally in control of everyday life! I travelled for quite a while in South and Central America and picked up a taste for Latino cuisine there. (Not all chillies, honestly!) My husband grew up in South Africa, so he's recently been introducing me to Cape Malay cuisine and traditional cooking there too. I used to run Darlington's first Latino cafe, but sadly that has now come to an end. I really want my own cafe one day though. For now I am content with fattening up my husband and my friends and experimenting on them. hehehe! I also run an online shop, selling fair traded giftware, jewellery and clothing from Peru. Clicky <a href= "http://www.cyberllama.co.uk"> CYBERLLAMA</a>

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