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Jamaican stew pork recipe served in dark mahogany gravy with carrots and peppers on a floral plate
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Foolproof Jamaican Stew Pork Recipe

A tender jamaican stew pork recipe braised in a caramelized brown sugar gravy with scotch bonnet, allspice, and root vegetables until fork-tender.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 420kcal

Ingredients

For the Marinade:

  • 2.5 lb (1.1 kg) boneless pork shoulder, cut into 1.5-inch cubes
  • 1 tbsp white vinegar or fresh lime juice
  • 4 garlic cloves, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp allspice berries (or ½ tsp ground allspice)
  • Salt and black pepper, to taste

For the Stew:

  • 2 tbsp vegetable oil
  • 2 tbsp brown sugar
  • 2 tbsp browning sauce (such as Grace Browning)
  • 1 large onion, sliced
  • 2 sprigs fresh thyme
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 cup (480 ml) chicken stock
  • 1 beef or chicken bouillon cube (optional)
  • 1 whole scotch bonnet pepper, pierced once
  • 4 scallions, white and green parts separated, chopped
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 carrots, sliced diagonally

Instructions

  • Toss the pork with vinegar, garlic, ginger, allspice, scallion whites, salt, and pepper. Cover and marinate in the fridge for at least 30 minutes, or overnight.
  • Heat the oil in a Dutch oven over medium heat. Add the brown sugar and stir constantly until it melts into a deep amber color, about 2–3 minutes. Watch closely — it can burn quickly.
  • Immediately stir in the browning sauce, then add the marinated pork in batches. Sear for 3–4 minutes per side until deeply browned. Remove and set aside.
  • In the same pot, add the sliced onion and cook 2–3 minutes until softened, scraping up any browned bits. Stir in the remaining thyme, ketchup, and soy sauce.
  • Return the pork to the pot. Add the chicken stock, bouillon cube, and scotch bonnet pepper. Bring to a boil, then reduce to a low simmer and cover.
  • Simmer for 1.5 to 2 hours, checking occasionally, until the pork shreds easily with a fork and the gravy has thickened.
  • Stir in the carrots, bell peppers, and scallion greens. Simmer uncovered for 15–20 minutes more, until the vegetables are tender and the gravy coats the back of a spoon.
  • Taste and adjust salt. Remove the scotch bonnet before serving unless you want extra heat left in the dish.

Notes

  • The gravy thickens further as it cools — if reheating leftovers, loosen with a splash of water or stock.
  • For a milder dish, remove the scotch bonnet after the first 30 minutes of simmering instead of leaving it in the full cook time.
  • This recipe can be made up to 2 days ahead and reheated gently — the flavor deepens overnight.
  • Freeze in a freezer-safe container for up to 3 months; thaw overnight in the fridge before reheating.
  • If the gravy is thinner than you'd like at the end, simmer uncovered for an extra 5–10 minutes to reduce, rather than adding cornstarch.