3 tablespoons of groundnut oil
450g pork shoulder cut into large bite size pieces
450 g stewing beef cut into large bite size pieces
3 small pigs trotters chopped into large chunks
200 ml cassareep
1 large cinnamon stick, broken in half
4 tablespoons of granulated sugar or demerara sugar
2 teaspoons of West Indian pepper sauce
2 Scotch bonnet chillies halved seeded and finely sliced
salt and freshly ground pepper
Heat the groundnut oil in a large saucepan over a medium heat. Brown all the meat on all sides (in batches if necessary) and drain the oil. Return the meat to the saucepan and season. Add enough water to cover the meat and bring to the boil. Reduce the heat and simmer for one hour. Add all the reaming ingredients and simmer for another hour, until all the meat is tender and the gravy is dark and glossy. Serve over white rice.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.