Recipe by Bel's 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.
Top Review by LIZ & SYL
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.
- 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 See How It's Made
- 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.