Jamaican Pork Stew

This rustic stew features the most common produce in Jamaica, carrots, cabbage, thyme and scallions, all stewed to a silky texture with flavorful pork.

  • Active:
  • Total Time:
  • Servings: 6


  • 3 pounds pork shoulder, cut into cubes
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 4 garlic cloves, finely chopped
  • 2 tablespoons finely chopped fresh ginger
  • 1 pound carrots, sliced
  • 1/2 head cabbage, cut into chunks  
  • 2 bay leaves
  • 1 whole Scotch bonnet pepper
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon ground allspice
  • 4 cups water
  • 1 tablespoon Worcestershire sauce
  • 2 scallions, thinly sliced
  • Cooked white rice for serving

How to make this recipe

  1. Season the pork with 1 tablespoon salt and 2 teaspoons pepper. In a large heavy pot, heat the oil over medium high heat until hot, then brown the pork in batches, about 6 minutes per batch. Transfer the pork to a platter as browned.

  2. Add the onion, garlic and ginger to the pot and cook, stirring occasionally, until golden, 5 to 7 minutes. Stir in the carrots, cabbage, bay leaves, Scotch bonnet pepper, thyme, allspice, water and worcestershire. Add the pork and any accumulated juices back to the pot and cover. Simmer the stew until the pork is very tender, about 31/2 hours. Season with salt and pepper to taste and sprinkle with the scallions. Serve with cooked rice.

Contributed By Photo © Evi Abeler Published March 2014

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1043830 recipes/jamaican-pork-stew 2015-11-30T21:00:17+00:00 Ian Knauer |caribbean|soups-and-stews|weeknight-dinner|6|web-exclusive|gluten-free march-2014 recipes,jamaican-pork-stew 1043830

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: David Wolf

Review Body: This is a good recipe. Filled the house with a wonderful aroma. Hard to find Scotch Bonnets in these parts, so I used a habanero and a tablespoon of Walkerswood jerk seasoning in its place.

Review Rating: 5

Date Published: 2016-10-30