Main Dishesbonappetit3.0
Pork Pepperpot
Pepperpot is a Guyanese dish of braised meat flavored with casareep (a spiced syrup made from cassava). It reheats well and is ideal for making several days ahead.
👥 4 Servings👤 Tavel Bristol-Joseph📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Mix 2 Tbsp. dark brown sugar and 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt in a large bowl to combine. Add one 3-lb. skinless, boneless pork shoulder (Boston butt), cut into 2" cubes, and toss until well coated. Let sit at room temperature 15–⏱️ 30 minutes, or cover and chill up to ⏱️ 12 hours. (No need to bring pork to room temperature before cooking.)
. dark brown sugar2 Tbsp3-lb. skinless, boneless pork shoulder (Boston butt), cut into 2" cubes1
2
Place a rack in middle of oven and preheat to 350°. Heat 2 Tbsp. vegetable oil in a large ovenproof Dutch oven or other heavy pot over medium-high. Cook half of pork until well browned on 2 sides, 8–⏱️ 12 minutes total (sugar will turn sticky). Transfer to a plate. Repeat with remaining pork and 2 Tbsp. vegetable oil.
. vegetable oil4 Tbsp
3
Return all of pork to pot. Add 1 large white onion, cut into 1" pieces, 10 scallions, cut into 1" pieces, 8 garlic cloves, thinly sliced, 4 habanero chiles, stems removed, one 3" piece ginger, peeled, thinly sliced, three 3x2" strips orange zest, three 3"-long cinnamon sticks, ⅔ cup cassareep, 1 Tbsp. thyme leaves, 1 tsp. ground allspice, and 1 tsp. freshly ground black pepper, then pour in 6 cups low-sodium beef broth and stir to combine. Bring to a simmer; cover pot. Transfer to oven and braise until pork is fork-tender, 60–⏱️ 80 minutes.
large white onion, cut into 1" pieces1habanero chiles, stems removed43" piece ginger, peeled, thinly sliced13x2" strips orange zest33"-long cinnamon sticks3. thyme leaves1 Tbsp. ground allspice1 tsp. freshly ground black pepper, plus more1 tsplow-sodium beef broth6 cups
4
Return pot to stovetop, uncover, and cook, stirring occasionally, over medium-high until sauce is slightly reduced and glazy, 13–⏱️ 17 minutes. Fish out chiles, orange zest, and cinnamon sticks; discard. Taste pepperpot; season with more salt and pepper if needed.
5
Divide pepperpot among shallow bowls and top with a few microgreens if desired. Serve with warm roti and lime wedges for squeezing over. Do ahead: Pepperpot can be made 3 days ahead; cover and chill. Reheat, covered, over medium heat.
Microgreens (optional); warm roti, soft dinner rolls, or steamed white rice; and lime wedges (for serving)
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