The seasoning is ready, now to break down the pork butts for this stew and more chorizo!
food Trinidad Pork Stew
- Thread starter P. Dreadie
- Start date
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...
So steamy...good picture not possible!
About an hour out now...
So steamy...good picture not possible!
Nice sheen on that stew...
Thanks boss, I liken it to a gravyThe Hot Pepper said:
I figure it's being had, about now.
All done....in da belly!
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 ...
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!grantmichaels said:
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.
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.grantmichaels said:
*that* good?
Looks good!!! What rice do you recommend? Would coconut rice be too much? Did you use coconut milk in the stew?
Thanks!
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.The Hot Pepper said:
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!
As long as it works!
Basmati is always the best choice, for me ...
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?
Not that that was Thai! Just sayin'.
What rice you use for Jamaican rice and peas?
Never have made!
I use Basmati for rice and pigeon peas...The Hot Pepper said:
JHP .... Your version looks good ! I'm ready again. I don't need cold temps
Peace
Peace