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Trinidad Pork Stew


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#61 JoynersHotPeppers

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Posted 21 February 2015 - 11:33 AM

The seasoning is ready, now to break down the pork butts for this stew and more chorizo!

 

 

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#62 JoynersHotPeppers

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Posted 21 February 2015 - 04:52 PM

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#63 JoynersHotPeppers

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Posted 21 February 2015 - 07:32 PM

I think this is my third time making this and I just realize several of the listed ingredients do not have a step to get added. :) 


About an hour out now...

 

 

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So steamy...good picture not possible!


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#64 The Hot Pepper

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Posted 21 February 2015 - 07:33 PM

Nice sheen on that stew...



#65 JoynersHotPeppers

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Posted 21 February 2015 - 07:34 PM

Nice sheen on that stew...

Thanks boss, I liken it to a gravy ;) 


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#66 grantmichaels

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Posted 21 February 2015 - 09:02 PM

I figure it's being had, about now.


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#67 JoynersHotPeppers

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Posted 21 February 2015 - 09:11 PM

All done....in da belly!

 

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#68 grantmichaels

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Posted 21 February 2015 - 09:14 PM

BOOM.

 

Meat still looks tender and THP's little sheen bubbles are glistening ...

 

Hold the soapy greens for me, though ... I've got that marker ...


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#69 JoynersHotPeppers

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Posted 21 February 2015 - 09:34 PM

BOOM.

 

Meat still looks tender and THP's little sheen bubbles are glistening ...

 

Hold the soapy greens for me, though ... I've got that marker ...

My wife hates stew for the most part and swears this was the most tender and best stew she has ever had....said it needed to be in a restaurant. This is the first time I have broken down a pork shoulder and it was well worth it!


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#70 grantmichaels

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Posted 21 February 2015 - 09:41 PM

I'm w/ her on goulash and stews etc ... on. the. ground.

 

Sometimes Danielle would over do it w/ the veggies and our curry would turn into goulash ... much to my dismay ...

 

That doesn't look like that, though ... that looks like slow meat on rice w/ a nice fatty jus ... I'm down.


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#71 JoynersHotPeppers

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Posted 21 February 2015 - 09:51 PM

I'm w/ her on goulash and stews etc ... on. the. ground.

 

Sometimes Danielle would over do it w/ the veggies and our curry would turn into goulash ... much to my dismay ...

 

That doesn't look like that, though ... that looks like slow meat on rice w/ a nice fatty jus ... I'm down.

I highly suggest doing it and I can share my tweaks that made it over the top IMO. 


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#72 grantmichaels

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Posted 21 February 2015 - 10:18 PM

*that* good?


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#73 The Hot Pepper

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Posted 21 February 2015 - 11:09 PM

Looks good!!! What rice do you recommend? Would coconut rice be too much? Did you use coconut milk in the stew?

 

Thanks!



#74 JoynersHotPeppers

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Posted 22 February 2015 - 08:04 AM

Looks good!!! What rice do you recommend? Would coconut rice be too much? Did you use coconut milk in the stew?

 

Thanks!

I did not use coconut milk and it would be great in there but change in completely into more of a curry. I ate mine of basmati rice to allow the stew to sing. I was going to use jasmine but felt it would be too sweet. 


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#75 The Hot Pepper

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Posted 22 February 2015 - 12:43 PM

That's weird I don't find jasmine sweet, to me it's more like regular white rice with a floral (jasmine) aroma . Basmati I find has the stronger profile, the nutty slightly buttery taste, aroma of popcorn.

 

As long as it works!



#76 Husker21

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Posted 23 February 2015 - 04:15 PM

I'd it that chit over a mound of Success Rice.

 

success-rice.jpg

 

PS - That stew looks stellar and I think basmati is the best choice.   :)


Edited by Husker21, 23 February 2015 - 04:44 PM.

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#77 grantmichaels

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Posted 23 February 2015 - 05:09 PM

Basmati is always the best choice, for me ...


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#78 The Hot Pepper

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Posted 23 February 2015 - 05:11 PM

I love it I just can't eat it with Thai food, it tastes "wrong" since I am so used to jasmine.

 

Not that that was Thai! Just sayin'.

 

What rice you use for Jamaican rice and peas?



#79 grantmichaels

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Posted 23 February 2015 - 05:22 PM

Never have made!


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#80 JoynersHotPeppers

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Posted 23 February 2015 - 05:40 PM

I love it I just can't eat it with Thai food, it tastes "wrong" since I am so used to jasmine.

 

Not that that was Thai! Just sayin'.

 

What rice you use for Jamaican rice and peas?

I use Basmati for rice and pigeon peas...


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