food Trinidad Pork Stew

That would be best but that would make a lotttttt of stew especially with all those other ingredients. Dreadie's recipe says 3 lbs, you could grab 3 lbs of country ribs, which are close to shoulder meat.
 
Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
 
It stews up good.
 
The Hot Pepper said:
That would be best but that would make a lotttttt of stew especially with all those other ingredients. Dreadie's recipe says 3 lbs, you could grab 3 lbs of country ribs, which are close to shoulder meat.
 
Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts. They contain no rib bones, but instead contain parts of the shoulder blade (scapula).
 
It stews up good.
Click to expand...
 
Good idea on the country rib meat.  When I do pulled pork I usually grab a 4+ lb boston butt.  I have an amazing butcher I go to.  He gets whole hogs in and can do just about anything I ask.  I have even had him make sausage with my seasoning blend.  
 
Sadist! I was watching the picture, and now I'm hungry!!!
BTW, the thing with sugar added in hot oil, the Chinese (or at least some of them) use this too.
Now, need to get some food!
 
Good call adding the pigeon peas that makes it even more wonderful. I decided to grow a gandule (pigeon pea) tree this year but it didn't give pods but hopefully next season when I bring it back out its gonna supply me enough peas for all my caribbean cooking.
 
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