Servings: 4 | Preparation time: 20 minutes + Marinating Time | Cooking time: 1h and 15 minutes
Ingredients
- 2 lbs pork, cut into medium sized pieces
- 2½ to 3 cups pork or chicken stock
- 12 sprigs fresh thyme
- 2 medium carrots, chopped
- 2 stalks scallions, chopped
- 2 tbsp ginger, minced
- 2 to 4 tbsp high heat oil
- ¾ cup Cool Runnings complete herbs sauce
- ½ medium yellow onion, chopped
- 1 tbsp Cool Runnings gravy browning sauce
- 1 tsp Cool Runnings whole allspice (pimento berries)
Directions
1. Add the pork to a medium bowl along with the green seasoning, ginger and browning. Mix until the pork is evenly coated. Cover and refrigerate for at least 1 hour to marinate.
2. Heat the oil in a Dutch oven or large heavy bottomed pot over high heat. Remove the pork from the marinade and sear on all sides until nicely browned. Work in batches if needed. The pork does not need to be fully cooked at this stage.
3. Add the whole allspice, thyme, yellow onion and scallions to the pot. Pour in enough stock to mostly cover the pork.
4. Reduce the heat to medium and bring the stew to a gentle simmer. Cover and braise for approximately 45 minutes to 1 hour, stirring occasionally, until the pork is becoming tender.
5. Add the chopped carrots during the last 10 to 15 minutes of cooking so they soften without becoming overcooked.
6. Continue simmering until the pork is fully tender and the gravy has reached your desired consistency. Add a little more stock if needed.
7. Remove the thyme stems before serving. Enjoy with rice and peas, plain rice or fried plantains.