Pork Braised with Fiery Cumin Seasoning

Cook Time

This tantalizing Trinidadian dish requires a total cook time of about 2 to 3 hours, including marination time, to fully develop its rich flavors.

Ingredients

Trinidadian Green Seasoning

• 1/2 cups fresh cilantro leaves and tender stems, loosely packed
• 3/4 cup diced yellow onion
• 1/2 cup chopped celery
• 1/2 cup Scotch bonnet chiles, seeds and ribs removed
• 1/2 cup canola oil
• 2 tablespoons plus 2 teaspoons fresh thyme leaves
• 2 tablespoons fresh ginger, grated
• 1/2 tablespoons fresh garlic, grated

Cumin-Braised Pork

• 1 (3-pound) boneless pork shoulder (Boston butt), cut into 1/2-inch pieces
• 1 medium plum tomato, coarsely chopped
• 2 tablespoons curry powder
• 3 tablespoons canola oil, divided
• 1 tablespoon Scotch bonnet pepper sauce or finely chopped fresh Scotch bonnet chile
• 1 medium yellow onion, finely chopped
• 5 medium garlic cloves, minced
• 2 tablespoons ground cumin
• 1 tablespoon granulated sugar
• 2 teaspoons kosher salt, plus more to taste
• 1/2 tablespoons fresh lime juice
• 1 tablespoon fresh cilantro, chopped

Preparation Steps

Begin by blending all the ingredients for the green seasoning in a blender. Start at a low speed and gradually increase to high speed until you achieve a smooth consistency, which should take about 1 minute and 30 seconds.

Next, in a large ziplock bag, combine the pork, chopped tomato, 1/4 cup of the previously made green seasoning, curry powder, 2 tablespoons of canola oil, and either the pepper sauce or diced Scotch bonnet. Seal the bag and mix well to ensure the pork is evenly coated. Let the mixture marinate in the refrigerator for a minimum of 3 hours, or for the best flavor, let it rest for up to 24 hours.

When you’re ready to cook, heat the remaining 1 tablespoon of canola oil in a large Dutch oven over medium heat. Add the chopped onion, minced garlic, ground cumin, and sugar. Cook for 4 to 6 minutes, stirring frequently until the onion softens.

Stir in the marinated pork along with its juices. Lower the heat to medium-low, cover, and let it cook, stirring occasionally, for 50 minutes to 1 hour, until the pork is nearly tender. Season with kosher salt, then continue to cook uncovered, stirring often and scraping the bottom, for another 50 minutes to 1 hour, until the sauce has thickened and the pork is fork-tender and coated in a sticky, flavorful paste.

Before serving, mix in the fresh lime juice and adjust seasoning with more salt if needed. Finally, transfer the aromatic pork mixture to a serving platter and garnish with chopped cilantro. Enjoy this explosion of Caribbean flavors!