Recipe by ladydae
A traditional Guyanese dish that I've enjoyed since childhood. This particular recipe was cobbled together by my Dad and I from several sources in my attempt to recreate this breakfast favourite -- and it ended up tasting just about perfect. The cassareep is what gives this dish has a sweet-spicy flavour, which is excellent first thing in the morning with slices of bread to soak up the juices.
- 2 pork hocks, cubed
- 1 beef roast, cubed
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 1⁄2 teaspoons pepper
- 1 dash seasoning salt
- 1⁄2 teaspoon thyme
- 1⁄4 teaspoon chili flakes
- 12 cloves
- 3 allspice berries
- 1⁄2 large onion, diced
- 2 celery ribs, diced
- 2 pigs tail, boiled to de-salt, cubed
- 4 cups water
- 0.5 (15 ounce) jar Pomeroon cassareep seasoning (Brown Betty brand)
- 2 cinnamon sticks
- 1 bay leaf
Directions See How It's Made
- Add pork hocks and beef to large pot.
- Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. Add pig tails.
- Stir to blend.
- Add water and cassareep, and stir to blend.
- Float cinnamon sticks and bay leaf on top.
- Bring to a boil over medium heat, then reduce heat to simmer at least two hours, or until the meat is tender and falling off the bone.
- Before serving, remove cinnamon sticks and bay leaf.
- Serve over rice, or with roti or bread.
- Bring to a boil in the pot once daily to preserve. To keep pepperpot from spoiling, avoid dipping used utensils in the pot.