Caribbean Braised Pork
2 lbs boneless pork shoulder trimmed of all fat
salt
2 Tbsp. of salad oil
1 Large onion, finely chopped
1 Sweet red bell pepper, seeded and cut in strips
2 cloves of garlic, minced or pressed
1 can (or 1 lb) of tomatoes
1/2 Tsp. of ground cinnamon (this is optional)
1/4 Tsp. of ground cloves
1/8 Tsp. cayenne pepper
1/3 cup of pimento stuffed olives
1/4 cup of raisins
1 Tbsp. of red wine vinegar
Cut pork into 2-inch-long strips, about 3/4-inches thick and wide. Sprinkle with salt. Brown well on all sides in heated oil in a large, deep, heavy frying pan or Dutch oven. Remove pork strips as they brown, and set aside. Pour off all but 1 Tbsp. of the fat. Add onion and red pepper. Cook, stirring, until the onions are soft and lightly browned. Mix in garlic. Return the pork to the pan. Mix in tomatoes, coarsely chopped, with liguid, cinnamon, cloves, cayenne, olives, and raisins. Bring to a boil. Cover and reduce heat. Simmer until pork is tender, about 50 to 60 minutes. Uncover. Cook over medium heat, stirring occassionally, until cooking liquid is reduced by half, this takes about 10 minutes. Skim off fat if necessary. Mix in the vinegar. Add salt and pepper to taste.
Serving size is 4. want more? double the ingredients
Note: This is great served with Green beans and rice pilaf dotted with chopped carrots which have been sauted with onions in a little butter, before adding the liquid). Also great served with white rice dotted with "Green" onions.
