Pepperpot | FoodieAtlas

Ingredients

2 pounds pork (cut into chunks, can include a mix of pork shoulder, ribs, and belly)
1 tablespoon vegetable oil
1 large onion (chopped)
3 cloves garlic (minced)
1 tablespoon fresh ginger (grated)
2-3 Scotch bonnet peppers (whole, optional for heat)
2 tablespoons allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 tablespoons tomato paste
1 cup beef or chicken broth
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 cup vinegar (optional, for a tangy flavor)
2 large potatoes (peeled and diced)
2 large carrots (peeled and sliced)
Fresh thyme or parsley (for garnish)

Instructions

Prepare the Pork

Rinse the pork chunks under cold water and pat dry with paper towels.

Brown the Pork

Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the pork chunks and brown them on all sides. Remove the pork from the pot and set aside.

Sauté the Aromatics

In the same pot, add the chopped onion, garlic, and grated ginger. Sauté until the onion is translucent and fragrant, about 5 minutes.

Add Spices and Tomato Paste

Stir in the allspice, ground cinnamon, ground cloves, and tomato paste. Cook for another 2 minutes until the tomato paste darkens and the spices are fragrant.

Combine Ingredients

Return the browned pork to the pot. Add the beef or chicken broth, soy sauce, brown sugar, salt, and black pepper. If using, add the vinegar for a tangy flavor.

Simmer

Stir to combine. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1.5 to 2 hours, or until the pork is tender and cooked through. Stir occasionally and add more broth if needed.

Add Vegetables

Add the diced potatoes and sliced carrots. Continue to simmer for another 20-30 minutes, or until the vegetables are tender.

Finish and Serve

Remove the Scotch bonnet peppers (if used) and garnish with fresh thyme or parsley before serving.