Trinidad Pepper Pot

Pepper pot is made throughout the Islands, and will differ slightly on each island.It is a dish that can go on, & on , & on.......

• Ready In: 3 hrs 30 mins
• Serves: 4-10
• Yields: 1 pot

Ingredients

• 1  beef  hock or 1  oxtails or 1  chicken or 1  duck or 1  pork knuckles or 1  lamb
• 3  lbs  fresh  lean pork
• 1  lb salt pork or 1  lb  pickled pork
• 4  whole bell peppers or 4  scotch bonnet peppers or 4  habaneros
• 1  bunch fresh thyme
• 1  lb onion
• 2  tablespoons brown sugar, heaped
• 1⁄2 cup  cassava juice (cassareep)

Directions

1. clean & cut meat into small pieces.
2. Put into a large NON METAL pot (clay)& cover with plenty of water.
3. Simmer for 2 hours.
4. Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
5. Simmer until meat is tender.
6. Boil everyday to keep fresh.
7. Add fredsh meat (or cooked leftovers) from time to time.
8. NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
9. ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
10. Add water with cassereep every so often & boil.