Last Updated on
Are you ever seized by the urge to dive into something completely unexpected in the kitchen?
Something that promises to be an adventure not just for you, but for your taste buds and even your somewhat skeptical family?
That’s me, like, every Tuesday.
And guess what?
Sometimes, these experiments transform into magical, plate-clearing victories. Trust me, we all have those “let’s never speak of this again” disasters, but then there are the recipes that earn their spot in the “OMG, you HAVE to make this again” hall of fame.
Let me introduce you to one such winner: Caribbean Pork Stew, a dish so comforting and rich in flavor, you’ll want to add it to your weekly rotation.
Why You Will Love Caribbean Pork Stew
Seriously, this dish is like a Caribbean vacation for your mouth. The blend of spices, the heartiness of the pork, and the unique addition of plantains create an unforgettable melody of flavors. Plus, the kids loved it so much they went back for seconds—which rarely happens unless we’re talking about pizza or ice cream.
- If you’re new to plantains, read through my serving suggestions and tips for the best way to peel and prepare them.
- Letting the stew simmer for a longer time is like giving it extra love—the flavors will thank you for it.
I chose boneless top loin chops, cubed. Pork is the star of the dish, lending itself to the infusion of spices and juices.
If bananas and potatoes had a baby, it would be a plantain. Starchy and slightly sweet, they add a unique flair to the stew.
These aren’t just for protein; they add a delightful, earthy undertone that rounds out the dish.
Cumin, allspice, and red pepper flakes bring the flavor party. Don’t skip the freshly grated ginger if you want a nice kick!
How to Make Caribbean Pork Stew
- Searing the Pork: Heat up that oil in a large pot. Toss in your pork cubes and brown them all over. This takes about 5 minutes. Once browned, remove the pork with a slotted spoon and set aside.
- Creating the Flavor Base: Time to add your onions, peppers, and garlic. Cook them up for about 5 minutes. Add your aromatic spices—ginger, cumin, allspice, and crushed red pepper flakes. Sauté these for about 30 seconds, just until your kitchen smells like heaven.
- The Liquid Gold: Pour in your beef stock, water, and diced tomatoes. Add the pork back into the pot, bring it to a boil, then cover and reduce the heat. Let this simmer for about 45 minutes. Your pork should be tender enough to cut with a spoon.
- The Final Touch: Add the black beans and cubed plantains. Let this cook for another 15 minutes at least. Remember, the longer you let it simmer, the more flavorful it will become.
Serve over a bed of cooked rice to soak up all that delicious stew juice. Garnish with cilantro or parsley for a pop of color and freshness.
- You can substitute the pork with chicken or even tofu for a vegetarian option.
- If plantains aren’t your jam, sweet potatoes can work as a nice alternative.
- A large pot
- Slotted spoon
- Chopping board and knife
- Measuring spoons and cups
How do I peel a plantain?
Peeling a plantain can be a unique challenge. My go-to method is to slice the unpeeled plantain and then make a slit in each slice—the peel should come off easily.
Can I make this dish ahead?
Absolutely! It tastes even better the next day.
Caribbean Pork Stew
- 1 tbsp oil
- 1 – 1 1/2 lb pork cubed (Boneless, top loin chops)
- 1 onion diced
- 1 green pepper diced
- 4 cloves garlic minced
- 1 tbsp freshly grated ginger optional, but recommended
- 2 tsp cumin
- 1/4 tsp allspice
- 1/4 tsp crushed red pepper flakes optional for heat
- 1 1/2 cups beef stock
- 1/2 cup water
- 1 14.5 oz can diced tomatoes
- 3 cups fully-cooked black beans or 2 cans, rinsed and drained
- 2 plantains peeled and cubed
- 3 cups cooked rice
- Fresh cilantro or parsley for garnish optional
- Heat oil in a large pot. Add pork and brown for about 5 minutes. Remove and set aside.
- Add onions, peppers, and garlic to the pot. Cook for 5 minutes.
- Stir in ginger, cumin, allspice, and crushed red pepper flakes. Cook until fragrant.
- Add beef stock, water, and diced tomatoes. Return pork to the pot. Bring to a boil, then cover and simmer for 45 minutes.
- Add beans and plantains. Continue to cook for an additional 15 minutes, or longer for more robust flavors.