Stew Pork Hock

original blog post:



1 tablespoon Ginger

½ cup Onion

2 Garlic cloves

1 stalk Scallion

2 teaspoon Salt

½ teaspoon black pepper

1 Scotch bonnet pepper

2 sprigs Thyme

1 tablespoon Allspice

1/4 cup oil

1 tablespoon Onion powder

1 tablespoon paprika

3 to 4 lb Pork hock slices

2 tablespoon oil

Water for stewing

1 Carrot chopped

1 Sweet pepper sliced


  • In blender combine, ginger, onion, garlic, scallion, salt black pepper, thyme, allspice scotch bonnet pepper, oil
  • Add the blended mixture to the pork hock along with onion powder, and paprika, let this marinate on the meat for at least 20 minutes.
  • Add some oil to a pan and heat it. Lightly brown the pork hocks in the oil until both sides are browned.
  • Add about 3 cups of water to the browned stew and allow this to cook until fork tender. The skin and the meat should be tender enough for a fork to slide right through very easily.
  • They liquid will evaporate and begin to thicken before the meat is tender, if that’s the case continue to cook by adding another 2 cups of water to the meat.  I only had to add liquid once to my meat, it cooked quickly.
  • Allow the last liquid to reduce by half then add the carrots and sweet peppers, taste the gravy to see if its needs any salt. If so season to taste
  • Once the gravy has thickened and the meat tender dinner is served.