Caribbean Braised Pork

Submitted by: Admin on 06/27/2007

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2.33 avg rating
6 votes

Rating

Sweetly spiced, yet piquant, this tenderly cooked pork entree mingles the vivid flavors of the Caribbean.

Ingredients

2 lbs. boneless pork shoulder, trimmed of fat
Salt
2 Tbs. salad oil
1 large onion, finely chopped
1 sweet red bell pepper, seeded, cut in strips
2 cloves garlic, minced
1 can (1 lb.) tomatoes
1 tsp. ground cinnamon (optional)
1/4 tsp. ground cloves
1/8 tsp. cayenne pepper
1/3 cup pimiento-stuffed olives
1/4 cup raisins
1 Tbs. red wine vinegar

Directions

Cut pork into 2-inch-long strips, about 3/4-inch thick and wide. Sprinkle with salt. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove pork strips as they brown. Set aside.

Pour off all but 1 Tbs. fat. Add onion and red pepper. Cook, stirring, until onion is soft and lightly browned. Mix in garlic. Return pork to pan.

Mix in tomatoes (coarsely chopped, with liquid), cinnamon, cloves, cayenne, olives, and raisins. Bring to boiling. Cover and reduce heat. Simmer until pork is tender, 50 to 60 minutes.

Uncover. Cook over medium heat, stirring occasionally, until cooking liquid is reduced by half, about 10 minutes. Skim fat, if necessary. Mix in vinegar. Taste. Add salt, if needed.