You can find this recipe at: http://caribbeanpot.com/tag/breadfr.....w-pork-recipe/


Ingredients:
1 1/2 pork – cubed into 3/4 inch pieces
1 tablespoon salt
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
2 cloves of garlic – thinly sliced or crushed
1 teaspoon fresh or bottled ginger – sliced. (use 1/2 if it’s ginger powder)
2 tablespoon vegetable oil (one that can withstand high heat)
1 medium onion – chopped
1 medium tomato – chopped
2 tablespoon Trinidad green seasoning*
1 1/2 tablespoon brown sugar
2 cans coconut milk (5.6 fl oz or 165 ml)
1/4 teaspoon black pepper
1/4 hot pepper (only if you like your food spicy)
1 lime, lemon or 3 tablespoons of vinegar
1 “full” breadfruit (not ripe)


* If you don’t have the “green seasoning” use:
2 sprigs of fresh thyme (1 teaspoon dried)
1 green onion or chive – chopped
2 tablespoon cilantro (or shado beni if you can get it)

Start by cutting the pork into small pieces. Then with some water in the bowl with the pork pieces, pour in the juice of the lime (lemon or the vinegar) and wash the pieces of meat. Rinse with a new batch of water and squeeze dry.

Next, season the meat. Add everything in the ingredient list except the oil, breadfruit, sugar and coconut milk.

Mix and allow to marinate for about 30 minutes to 2 hours.

In a heavy, deep pot heat the oil on medium to high heat. When the oil is hot add the brown sugar and move around with a cooking spoon. We’re trying to get the sugar to go bubbly and golden to dark brown. Since this is an important step it’s important that you have the seasoned pork close so you can add it as soon as the sugar reaches a caramelized state.

Now start adding the pieces of pork. Stir so everything gets coated with the caramelized sugar. Turn the heat down to medium/low and cover the pot. Allow this to cook covered for about 30 minutes. It will spring its own natural juices so you don’t have to worry about it burning or sticking. If you find that the liquid is drying fast, turn down the heat to a gentle simmer. Stir occasionally.

Cut the bread fruit into 6-8 wedges. Now with a sharp paring knife or potato peeler, peel away the skin and discard. The final step is to remove the core off the wedges (usually soft and not solid in texture). Now place in a bowl with water until you’re ready to add to the pot with the pork.

The pork has now been simmering for about 30 minutes so it’s time to “fry it down” (burn off all the liquid) by turning up the heat to high. As the liquid burns off you’ll notice 2 things. 1 the color of the meat will go a bit darker and 2. it will start to stick to the bottom of the pot. Keep stirring until all the liquid is gone and you can see oil at the bottom of the pot.

Add the pieces of breadfruit to the pot and pour in the coconut milk. As soon as you can tell that it’s come to a boil, turn down the heat to the lowest your stove can go so it’s a very gentle simmer. Try to stir the pot a little to release anything that may have stuck to the bottom of the pot when we had the heat on high. Allow this to simmer gently for about 30 minutes with the lid on. (Try to stir a couple times, but be gentle as not to break-up the pieces of breadfruit).

After about 30 minutes you should have little or no juices at the bottom of the pot and the meat should be tender and the pieces of breadfruit fully cooked and infused with the flavors of the coconut milk plus the stewed pork.

Serve as is or over some steamed rice and enjoy!