Tasty Jamaican Brown Stew Pork

I had never tried Jamaican brown stew pork until my neighbor brought it over during a block party last summer. Growing up, our family dinners mostly consisted of meatloaf and pot roast. But that first bite of tender, seasoned pork swimming in rich brown gravy changed everything.

What really surprised me was learning how straightforward it is to make at home. While the ingredient list might look a bit different from your usual pork dishes, the cooking method is actually pretty simple – just brown the meat, add the seasonings, and let it simmer until it’s fork-tender. No fancy techniques required.

Which Kind of Pork Should I Use?

For Jamaican brown stew pork, you’ll want to choose a well-marbled cut that can handle long, slow cooking. Pork shoulder (also called Boston butt) or pork butt are ideal choices since they have enough fat content to stay tender and juicy throughout the stewing process. If those aren’t available, pork loin can work too, though it might not be quite as tender. When shopping, look for meat with a pinkish-red color and some marbling throughout – this fat will melt during cooking and add flavor to your stew. Before cooking, cut your pork into roughly 2-inch chunks to help it cook evenly and absorb all those tasty seasonings.

Options for Substitutions

This flavorful Jamaican dish allows for some ingredient swaps while keeping its authentic taste:

• Scotch bonnet pepper: If you can’t find scotch bonnets, habanero peppers are your next best choice since they have a similar heat level and slightly fruity flavor. For a milder version, try using 1-2 jalapenos instead.
• Sweet peppers: Don’t worry if you can’t find all four colors – use whatever bell peppers you have available. The different colors are mainly for visual appeal, so even using just one or two colors works fine.
• Pimento: If you can’t find pimento (allspice), mix equal parts cinnamon, nutmeg, and cloves as a substitute. Use about 3/4 of the amount called for in the recipe.
• Butter beans: Lima beans or great northern beans make good alternatives. You can even skip the beans entirely – they’re not essential to the traditional recipe.
• Fresh ginger and garlic: In a pinch, you can use ground versions – use 1 teaspoon ground ginger and 1 teaspoon garlic powder to replace the fresh ingredients, but fresh really does taste better here!
• Scallions: Regular green onions or chives can work as replacements. If using chives, use about half the amount since they’re more concentrated in flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Jamaican Brown Stew Pork is rushing the browning process – take your time to properly brown the meat on all sides, as this step creates the rich, deep flavor base that makes this dish special. When handling scotch bonnet peppers, be extra careful not to touch your eyes and consider wearing gloves, as these peppers are extremely hot and can cause serious discomfort if mishandled. Another common error is adding the butter beans too early in the cooking process – they should go in during the last 15-20 minutes to prevent them from becoming mushy and losing their texture. For the most tender results, don’t skip the marinating time (at least 4 hours or overnight is best), and make sure to cook the pork on low heat until it’s fork-tender, which typically takes about 2-2.5 hours depending on the size of your meat chunks.

What to Serve With Jamaican Brown Stew Pork?

This rich and flavorful stew pairs perfectly with traditional Caribbean sides that’ll help soak up all that tasty sauce. Rice and peas (made with coconut milk) is the most popular choice – it’s basically required! For some extra comfort, try serving it with ripe fried plantains, which add a nice sweet contrast to the savory pork. You can also round out your plate with some steamed cabbage or callaloo, and don’t forget a piece of fresh festival (Jamaican fried dough) to scoop up every bit of the gravy.

Storage Instructions

Keep Fresh: This flavorful Jamaican brown stew pork stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get even better after a day or two as all those amazing spices continue to meld together!

Freeze: Want to save some for later? This stew freezes really well! Just put it in a freezer-safe container or heavy-duty freezer bag and it’ll keep for up to 3 months. Just remember to leave a little space at the top of your container since liquids expand when frozen.

Warm Up: When you’re ready to enjoy your leftover stew, just warm it up slowly on the stovetop over medium-low heat, stirring occasionally. If it seems a bit thick, you can add a splash of water or broth. If using frozen stew, thaw it overnight in the fridge before reheating.

Preparation Time	20-30 minutes
Cooking Time	60-90 minutes
Total Time	13-24 hours
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1800
• Protein: 100-120 g
• Fat: 70-90 g
• Carbohydrates: 120-140 g

Ingredients

• 1 big piece of pork roast
• 1 tablespoon fresh ginger
• 1 tablespoon garlic
• 1 scotch bonnet pepper
• 1 purple sweet pepper
• 1 green sweet pepper
• 1 yellow sweet pepper
• 1 orange sweet pepper
• 1 tablespoon thyme
• 2 scallions
• 1 onion
• 1 liquid tomato
• 2 tablespoons soy sauce
• 1 tablespoon black pepper
• 1 tablespoon meat seasoning
• 1 teaspoon seasoned salt
• 1 tablespoon pimento
• 1 tablespoon garlic powder
• 1 can butter beans

Step 1: Prepare the Pork and Seasonings

Begin by cutting the pork roast into bite-sized cubes.

Ensure to include some pieces with bone for added flavor.

Prepare the seasoning ingredients by chopping fresh ginger, garlic, scotch bonnet pepper, sweet peppers (green, yellow, orange), thyme, scallion, onions, and tomatoes.

Step 2: Season the Pork

In a large bowl, combine the pork cubes with all the chopped seasonings.

Add soy sauce, black pepper, meat seasoning, seasoned salt, pimento, garlic powder, and any additional seasonings you prefer.

Mix everything thoroughly with your hands to ensure the pork is well-coated with the seasonings.

Place the seasoned pork in a zip bag and refrigerate overnight to marinate.

Step 3: Brown the Pork

When ready to cook, heat a pot on high and add a small amount of oil.

Transfer the marinated pork to the pot, shaking off excess seasoning to prevent burning.

Allow the pork to brown, stirring occasionally to ensure even cooking.

Once browned, cover the pot to let the pork sweat and release its juices.

Step 4: Simmer and Tenderize the Pork

After a few minutes, check the pot and add a little water if necessary to prevent the pork from drying out.

Once the pork has released enough liquid, add the remaining seasoning mixture and stir well.

Cover the pot again and let it cook, stirring occasionally, until the pork becomes tender.

If desired, add ketchup for additional flavor and stir to combine.

Step 5: Add Butter Beans and Finalize Cooking

When the pork is nearly cooked, add butter beans to the pot and stir gently.

Cover the pot and let it cook for an additional 5 minutes to allow the beans to soak up the flavors.

Ensure the pork and beans are fully cooked and tender before removing from heat.

Step 6: Serve and Enjoy

Serve the brown stew pork over a bed of white rice for a delicious and hearty meal.

Enjoy the rich flavors of the carefully seasoned and stewed pork, complemented perfectly by the fluffy rice.