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Pork Pepperpot

Here's how you make Pork Pepperpot
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  • Servings: 4
  • Prep: 45m
  • Cook: 1.5h
  • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1/2 teaspoon kosher salt
  • 3 pounds boneless pork shoulder cut into 2 inch cubes (this is the same as a Boston Butt cut of pork)
  • 4 tablespoons vegetable oil
  • 1 onion, cut into 1 inch pieces
  • 10 scallions, cut into 1 inch pieces
  • 8 garlic cloves, sliced
  • 4 habanero chiles, stems removed
  • 3 inch piece of ginger, peeled and sliced
  • 3 strips orange zest (3 x 2 inches)
  • 3 cinnamon sticks (3 inch long)
  • 2/3 cup cassareep (see note in description)
  • 1 tablespoon thyme leaves
  • 1 teaspoon allspice, ground
  • 1 teaspoon pepper
  • 6 cups beef broth, low sodium if possible
  • Micro greens, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a bowl combine brown sugar and the kosher salt. Add pork and toss. Let sit at room temperature for 15-30 minutes or cover and chill for up to 12 hours -- you don't need to bring pork to room temp before proceeding.

  • Step 2: Preheat oven to 350 degrees F.

  • Step 3: In a ovenproof Dutch oven or pot over medium heat, heat 2 tablespoons of oil and then cook half the pork for 10-15 minutes or until well browned and transfer to a plate. Repeat with the remaining pork and an additional 2 tablespoons of oil.

  • Step 4: Return all the pork to the pot and then add the onion and next 10 ingredients (-pepper) and then pour in all the broth and bring to a simmer; cover pot. Transfer to oven and cook for 60-80 minutes or until pork is fork tender.

  • Step 5: Return pot to stovetop, uncover and cook over medium high heat for 10-15 minutes or until sauce is reduced and glazy; remove chiles, orange zest and cinnamon stick and discard. Season to taste with more salt and pepper if needed.

  • Step 6: Divide among bowls and top with micro greens if desired.

  • Step 7: Pepperpot can be made 3 days ahead, covered and chilled. Reheat covered over medium heat.


We hope you enjoy this recipe!

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