Cooking Times

135 min
Prep Time
113 min
Cook Time
248 min
Total Time

Ingredients (12 items)

3.00 lbs Pork shoulder
cubed
0.25 cup Colombo powder
Antillean curry blend
2.00 cans Coconut milk
1.00 large Eggplant
cubed
2.00 Chayote
christophene, cubed
2.00 large Potatoes
cubed
2.00 large Onions
chopped
6.00 cloves Garlic
minced
1.00 Scotch bonnet pepper
whole
4.00 sprigs Thyme
0.25 cup Vegetable oil
2.00 tsp Salt

Instructions (8 steps)

1
Marinate pork with colombo powder, garlic, salt for 2 hours.
120 minutes
2
Brown pork in oil in batches. Remove and set aside.
15 minutes
3
Sauté onions in same pot until golden.
8 minutes
4
Return pork. Add coconut milk, thyme, scotch bonnet.
5
Simmer covered 60 minutes until pork tender.
60 minutes
6
Add eggplant, chayote, potatoes. Cook 30 minutes until tender.
30 minutes
7
Should be thick, aromatic, and creamy. Remove scotch bonnet.
8
Serve with white rice. Martinique Christmas tradition.