Culture & context
About this dish
Stew pork belongs to Jamaica’s wider brown-stew tradition: meat is thoroughly seasoned, coloured, then gently cooked in a savoury gravy.
Did you know? Stew pork belongs to Jamaica’s wider brown-stew tradition: meat is thoroughly seasoned, coloured, then gently cooked in a savoury gravy.
Food-safety note
Cook whole pork pieces to at least 63°C / 145°F followed by a 3-minute rest; for this shoulder braise, cook until fully tender. Do not wash raw pork in the sink.
Equipment needed
- Large mixing bowl
- Chef’s knife and cutting board
- Measuring cups and spoons
- Heavy pot, pan or baking dish
- Wooden spoon or spatula
- Instant-read thermometer where applicable
Ingredients
- 1.5 kg (3⅓ lb) pork shoulder, cut in 4 cm pieces
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon ground pimento
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 scallions, chopped
- 1 large onion, sliced
- 4 sprigs thyme
- ½ Scotch bonnet pepper
- 2 tablespoons Jamaican browning
- 1 tablespoon soy sauce
- 2 tablespoons vegetable oil
- 2 medium tomatoes, chopped
- 500–625 ml (2–2½ cups) hot water
- 1 medium carrot, sliced
Before the heat
Preparation steps
- Set upRead the full method, measure the ingredients and prepare the equipment before applying heat.
- Work safelyCook whole pork pieces to at least 63°C / 145°F followed by a 3-minute rest; for this shoulder braise, cook until fully tender. Do not wash raw pork in the sink.
At the stove
Cooking instructions
- Season the porkCombine pork with salt, pepper, pimento, garlic, ginger, scallion, half the onion, thyme, Scotch bonnet, browning and soy sauce. Marinate 1–4 hours if time allows.
- Brown in batchesLift pork from wet seasonings. Heat oil in a heavy pot and brown the pieces in batches; reserve the seasonings.
- Build the gravyReturn all pork, add reserved seasonings and tomatoes, and cook 4 minutes. Add enough hot water to come halfway up the meat.
- Braise gentlyCover and simmer 55–70 minutes, stirring occasionally, until tender. Add carrot for the last 20 minutes.
- Reduce and finishUncover and simmer until the gravy coats the pork. Remove thyme stems and whole pepper pieces; taste before adding salt.
Working timeline
- 0:00–25 minutes: Preparation
- Next 1 hour 20 minutes: Cook using the numbered method
- Final 10 minutes: Check doneness, rest where required and prepare accompaniments
Times are practical estimates. Ingredient size, cookware and heat level can change the finish time.
Chef’s tips
- Measure ingredients before starting; Caribbean one-pot methods often move quickly once the heat is on.
- Keep Scotch bonnet whole when you want aroma with less heat.
- Taste preserved ingredients after soaking or pre-boiling before adding salt.
Common mistakes
- Crowding the pan or pot and losing control of the cooking temperature.
- Adding all salt before preserved ingredients have been tasted.
- Rushing the resting, tenderising or cooling stage described in the method.
What to serve with it
- Rice and peas
- White rice
- Boiled yam and green banana
- Steamed cabbage
Storage & reheating
Cool promptly and refrigerate up to 4 days. Reheat gravy and pork to 74°C / 165°F.
Recipe sources
This recipe and cultural note were checked against multiple culinary and tourism references. Family methods may vary.
Editorial note
Caribbean households and cooks may season or finish this dish differently. This LimeGrid version is a practical starting method, not a claim that every family recipe should be identical. Reviewed 2026-07-18.