This brilliant Creole dish hails from Martinique. We added a bit of ginger to smooth out the recipe, as it is quite spicy. It is perhaps more authentic to use three chiles, but we were quite happy with the kick provided by two. While pork tenderloin is used in this recipe, shoulder would do just as well- with a thorough braising, of course.
You will need:
1 pork tenderloin, cut into 1 inch pieces
neutral cooking oil, such as canola
2 c. vegetable broth
1 yellow onion, chopped
1 bell pepper (green), chopped
1 tomato, chopped
3 large sweet potatoes, cut into 1 inch pieces
2 Scotch Bonnet chiles, whole
3 cloves garlic, grated
1 tbsp. grated fresh ginger
2 tbsp. Colombo curry powder *use Garam Masala in a pinch, you’ll be fine
1 tsp. thyme
1 tsp. allspice
1/2 tsp. cinnamon
1 bay leaf
Season pork loin with salt and pepper, and sear in a heavy-bottomed pot (preferably cast iron) for a few minutes- enough to get a crusty outer layer. Remove and set aside. Heat oil in pot and sautee onion, pepper, and tomato for several minutes. Once soft, add garlic, spices, and herbs, sauteeing until the aromas bloom.
Add the sweet potatoes and vegetable broth, bring to a boil. Turn down the heat and let simmer, covered, for 20 minutes, adding the bay leaf and Scotch Bonnets at this time. Several minutes before serving, add the pork loin and cook until thoroughly heated. Remove Scotch Bonnets and bay leaf and serve. Goes great with rice and pigeon peas!
This dish is adapted from the EatingWell.com website.
Check out our other Caribbean recipes below: