Brown Stew Pork

Shoulder
Recipe from Ricky Moore
Adapted by Brigid Washington

Time 3 hours
Rating (124)

Kelly Marshall for The New York Times. Food Stylist: Roscoe Betsill.

In the Caribbean, brown stew is a staple and this recipe showcases why it's a classic West Indian comfort food. The name
comes from the dark hue, usually attained through the burned sugar essence, or browning, at its base. Here, the chef Ricky
Moore of Saltbox Seafood Joint (https://www.saltboxseafoodjoint.com/), in Durham, N.C., achieves the deep rich color from
the inclusion of Worcestershire sauce and brown sugar. The slow-simmered pork shoulder acquires complexity from sweet
allspice, woodsy thyme and the fruity fire of Scotch bonnet. Lively bursts of pungency from the addition of ketchup and apple
cider vinegar, plus pockets of sweetness from carrots and bell peppers complete this rich, well-rounded stew. Serve with rice
and plantains (https://cooking.nytimes.com/recipes/1023734-citrusy-skillet-plantain) or with Jamaican festival
(https://cooking.nytimes.com/recipes/1020881-festival) to sop up every last bit. —Brigid Washington

INGREDIENTS PREPARATION

Yield: 8 servings Step 1

In a large bowl, whisk together the Worcestershire sauce, brown sugar,

3 tablespoons Worcestershire sauce
allspice, black pepper and 1 tablespoon salt until combined. Add the pork,
3 tablespoons brown sugar rubbing all over to ensure that each cube is coated with the marinade.
2 teaspoons ground allspice
Step 2
1 teaspoon coarsely ground black pepper
In a large Dutch oven, heat the oil over medium-high until shimmering,
Kosher salt (such as Diamond Crystal)
then add the meat and sear until all the sides are well browned. (You may
2 pounds pork shoulder, cut into 2-inch need to work in two batches.) Transfer the seared pork to a plate.
cubes

2 tablespoons olive oil Step 3

1 large yellow onion, peeled and chopped
(about 2 cups)
5 garlic cloves, minced
3 large carrots, cut into ½-inch pieces
2 bell peppers (any color), cut into ½-inch
pieces
Add the onion and garlic to the pot and cook, stirring constantly, until they
are soft, 3 to 5 minutes. Return pork and any juices to the pot and add the
carrots, bell peppers, Scotch bonnet pepper, bay leaves, thyme, ketchup,
vinegar and 1 teaspoon salt. Pour the chicken stock over the stew and stir
to combine, taking care not to break the Scotch bonnet pepper. Bring to a
boil, then reduce the heat to low and simmer, covered, until the pork is fork
tender, about 2 hours.

1 Scotch bonnet pepper (whole)

2 fresh or dried bay leaves Step 4

Remove and discard the bay leaves and the Scotch bonnet pepper (it
2 tablespoons fresh thyme leaves, roughly
should be shriveled and wilted but still intact). Taste and adjust the
chopped
amount of salt. Garnish with scallions.
3 tablespoons ketchup

1 tablespoon apple cider vinegar

2 cups chicken stock

½ cup sliced scallions (about 3 scallions)

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