Food & Wine USA - (05)May 2020

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44 MAY 2020

Spicy Cumin-Braised Pork

TOTAL 5 HR, INCLUDING 3 HR MARINATION

SERVES 4 TO 6

Just a tablespoon of Onwuachi’s Scotch

Bonnet Pepper Sauce brings heat and

tenderizing flavor to this reverse-braised

pork dish known as geera pork. As the liq-

uid reduces, the spicy paste–coated pork

becomes meltingly tender as it sizzles in

its own rendered fat. It’s perfect for eating

with rice or leftover bara.

1 (3-lb.) boneless pork shoulder

(Boston butt), cut into 1^1 / 2 -inch

pieces

1 medium plum tomato, roughly

chopped

1 /^4 cup Green Seasoning (recipe

follows)

2 Tbsp. curry powder

3 Tbsp. canola oil, divided

1 Tbsp. Scotch Bonnet Pepper Sauce

(recipe follows) or finely chopped

fresh Scotch bonnet chile

1 medium yellow onion, finely

chopped

5 medium garlic cloves, finely

chopped

2 Tbsp. ground cumin

1 Tbsp. granulated sugar

21 / 2 tsp. kosher salt, plus more to taste

11 / 2 Tbsp. fresh lime juice

1 Tbsp. chopped fresh cilantro

1. Combine pork, tomato, green season-
   ing, curry powder, 2 tablespoons oil, and
   pepper sauce in a large ziplock plastic
   bag; seal and toss to evenly coat. Chill at
   least 3 hours or up to 24 hours.


2. Heat remaining 1 tablespoon oil in a
   large Dutch oven over medium. Add
   onion, garlic, cumin, and sugar; cook, stir-
   ring often, until onion is softened, 4 to 6
   minutes. Stir in pork and marinade.
   Reduce heat to medium-low; cover and
   cook, stirring occasionally, until pork is
   almost tender, 50 minutes to 1 hour. Stir
   in salt. Cook, uncovered, over medium-
   low, stirring with a flat wooden spoon and
   scraping bottom of Dutch oven often,
   until liquid is completely reduced and
   pork is tender and coated in a coarse
   paste, 50 minutes to 1 hour. Stir in lime
   juice; season with salt. Transfer mixture
   to a serving platter; sprinkle with cilantro.

MAKE AHEAD Pork can be marinated up to

24 hours in advance.

BEER Dark, malty Trinidadian beer: Black

Wolf Howling Dark Lager

Green Seasoning

TOTAL 10 MIN; MAKES 1^1 / 2 CUPS

This blend of fresh herbs and aromatics is

certainly spicy but well-balanced by cool-

ing celery and cilantro. Be sure to wear

gloves while handling the Scotch bonnet

chiles to avoid burning your hands.

11 / 2 cups loosely packed fresh cilantro

leaves and tender stems (about

2 oz.)

3 / 4 cup chopped yellow onion

1 / 2 cup chopped celery

9 fresh Scotch bonnet chiles; stems,

seeds, and ribs removed; chopped

(about^1 / 2 cup)

1 / 2 cup canola oil

2 Tbsp. plus 2 tsp. fresh thyme leaves

2 Tbsp. grated peeled fresh ginger

11 / 2 Tbsp. grated garlic

Combine all ingredients in a blender. Pro-

cess on low speed, gradually increasing

speed to high, until very smooth, about 1

minute and 30 seconds.

MAKE AHEAD Seasoning mixture may be

stored in an airtight container in

refrigerator up to 2 weeks.

Scotch Bonnet Pepper Sauce

TOTAL 10 MIN; MAKES ABOUT 1^1 / 2 CUPS

Onwuachi’s family recipe for pepper

sauce highlights the sweet, floral notes of

Scotch bonnet chiles with an up-front heat

that doesn’t linger, letting the other fla-

vors shine. Try it on eggs, grilled fish, or in

a creamy cabbage slaw.

1 cup white balsamic vinegar

1 / 2 cup packed fresh cilantro leaves

and tender stems

7 fresh Scotch bonnet chiles; stems,

seeds, and ribs removed; chopped

(about^1 /^3 cup)

1 / 4 cup chopped yellow onion

5 medium garlic cloves

1 / 2 tsp. kosher salt

Combine all ingredients in a blender. Pro-

cess on low speed, gradually increasing

speed to high, until very smooth, about 45

seconds. Stir before using.

MAKE AHEAD Sauce can be stored in an

airtight container in refrigerator up to 2

weeks.

FW_0520_Kwame.indd 44 FINAL 3/18/20 4:15 PM