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  • Chef Jeremy Lovell

Trini Stew Pork Recipe by Chef Jeremy Lovell

Yield - Serves 6 Persons

Cooke time: Approx. 1 hour

Marinating time – At least 4 hours

Prep time – 30 minutes


 Pork – 3lb (cut into 2-inch pieces)

Washing of meat:

 Lime Juice – 4 tbsp

 Water – 6 cups

Seasonings Mix:

 Pimento Peppers – 3 tbsp (finely chopped)

 Garlic – 3 tbsp (finely chopped)

 Chadon Beni – 3 tbsp (finely chopped)

 Onion – 2 tbsp (finely chopped)

 Fine Thyme – 2 tbsp (finely chopped)

 Chive – 3 tbsp (finely chopped)

 Ginger – 1 tbsp (finely grated)

 Worcestershire Sauce – 2 tbsp

 Mustard – 1 tbsp

 Bay Leaf – 1

 Clove Powder – 1 tsp

 Salt to taste

 Black Pepper – 2 tbsp

For browning:

 Vegetable Oil – 4 oz

 Brown Sugar- 4 oz


Washing of Pork:

 In a large bowl, add pork, water and lime juice

 Mix thoroughly for 2 minutes.

 Allow to soak for 10 minutes.

 Rinse under running water after soaking time has passed.

 Allow excess liquid to drain off.

Seasoning of Pork:

 In large bowl, add washed meat and all ingredients in seasoning mix.

 Mix for 2 minutes and cover.

 Allow to marinate for at least 4 hours.

Cooking of Pork:

 Using a heavy iron pot or skillet, place on stove and turn heat on high.

 Add oil and brown sugar and allow sugar to caramelize.

 Keep stirring until sugar starts to turn from brown to dark brown. (This should take about 5-10 minutes)

 Then add pork and stir thoroughly.

 Cover and let cook for 15 minutes.

 Allow pork to spring its own liquid before adding water.

 After 15 minutes add water if needed just above pork level, then add bay leaf and cover.

 Allow pork to cook for 45 minutes.

 Keep checking water level in pot to make sure the pork doesn’t burn.

Note: if you need to add water. It is best to add hot water.

 After 45 minutes check pork for doneness. If meat is not tender enough, allow to cook until it reaches your desired doneness. (Add water if needed)

 When meat is cooked uncover and lower heat.

 Allow liquid to simmer down to about half the amount.

 Taste for salt once liquid has reduced and pork is tender

 Cover and remove from heat.

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