3 pounds pork shoulder, cut into cubes
Kosher salt
Freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh ginger
1 pound carrots, sliced
1/2 head cabbage, cut into chunks
2 bay leaves
1 whole Scotch bonnet pepper
1 tablespoon fresh thyme leaves
1/2 teaspoon ground allspice
4 cups water
1 tablespoon Worcestershire sauce
2 scallions, thinly sliced
Cooked white rice for serving
Step 1
Season the pork with 1 tablespoon salt and 2 teaspoons pepper. In a large heavy pot, heat the oil over medium high heat until hot, then brown the pork in batches, about 6 minutes per batch. Transfer the pork to a platter as browned.
Step 2
Add the onion, garlic and ginger to the pot and cook, stirring occasionally, until golden, 5 to 7 minutes. Stir in the carrots, cabbage, bay leaves, Scotch bonnet pepper, thyme, allspice, water and worcestershire. Add the pork and any accumulated juices back to the pot and cover. Simmer the stew until the pork is very tender, about 31/2 hours. Season with salt and pepper to taste and sprinkle with the scallions. Serve with cooked rice.