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Trinidad Pepperpot

Source of Recipe


From "Contemporary One-Dish Meals" by Mara Reid Rogers






List of Ingredients



• 2 Tbsp olive oil, divided
  
• 1-3/4 lbs. pork tenderloin, cut into 3/4-inch cubes
  
• 1 large red onion, finely chopped
  
• 1 large clove garlic, peeled and minced
  
• 2 cups beef broth
  
• 1 (12-ounce) bottle beer
  
• 2 Tbsp maple syrup or brown sugar
  
• 1/3 cup balsamic or red wine vinegar
  
• 3 Tbsp quick-cooking tapioca
  
• 1 (2-inch) cinnamon stick
  
• 1/2 tsp dried thyme, crushed
  
• 3/4 to 1 tsp crushed red pepper flakes
  
• 1/4 tsp cayenne pepper
  
• 1/2 tsp salt
  
• Freshly ground black pepper to taste
  
• 2 cups fresh or frozen okra, cut into 1-inch pieces
  
• 1/4 cup minced fresh parsley
  
• 1-1/2 cups cooked rice
  






Instructions



1. In a large pot, heat 1 tablespoon olive oil over medium-high heat. Brown the meat in several batches. Remove from the pan and set aside.
   
   
2. Heat the remaining tablespoon oil in the same pan, reducing the heat to medium. Add the onion and garlic; saute 10 minutes.
   
   
3. Put the meat back into the pan with the broth, beer, maple syrup or brown sugar, vinegar, tapioca, cinnamon stick, thyme, red pepper flakes, cayenne, salt and pepper. Bring to a boil, reduce the heat and simmer, uncovered, 1 hour.
   
   
4. Stir in the okra and simmer 15 minutes. Add the parsley; adjust the seasonings, if necessary. Spoon a little rice into soup bowls and ladle the pepperpot over the rice.
   
   Makes 6 servings.