Roussi de porc guyanais

Name: Roussi de porc guyanais
Total time: 150 min
Yield: Serves 6
Cuisine: French Guiana
Ingredients: 1 kg (2¼ lb) pork shoulder; 3 tbsp cane sugar; 2 onions; 5 garlic cloves; 2 cives (Caribbean scallions); 1 Caribbean seasoning pepper (piment végétarien); 2 tablespoons oil; 1 lime; 1 tsp thyme

Guianese pork roussi, caramelized pork stew

⏱ 150 minServes 6Medium510 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

1 kg (2.2 lb)pork shoulder
3 tbspcane sugar
2onions
5 clovesgarlic
2cives (Caribbean scallions)Caribbean scallion
1mild seasoning peppers
2 tbspoil
1lime
1 tspthyme

1 kg (2.2 lb) pork shoulder
3 tbsp cane sugar
2 onions
5 cloves garlic
2 cives (Caribbean scallions) Caribbean scallion
1 mild seasoning peppers
2 tbsp oil
1 lime
1 tsp thyme

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron Dutch oven (28 cm / 11 in)

1 bowl (2 L / 2 qt)

1 wooden spoon (30 cm / 12 in)

1 cutting board (40 cm / 16 in)

03 — Method

Cut the pork into large even cubes and marinate 1 hour with the crushed garlic, lime juice, thyme, salt and pepper.
Heat the oil and cane sugar in the Dutch oven over medium heat and let the sugar melt and brown slowly to an amber caramel, without burning.
Add the drained pork to the hot caramel and keep turning to coat and brown on all sides.
Add the sliced onions and green onions, sweat a few minutes, then add hot water to just cover, scraping up the caramelized bits.
Add the whole seasoning pepper, cover and simmer very gently 1½ hours, stirring now and then, until the meat is very tender.
Reduce the sauce uncovered at the end until it coats the meat, remove the pepper and serve hot with Creole rice and red beans.