Cody Casey
Pork pepper pot is a Guyanese dish of braised meat flavoured with cassareep, a spiced syrup made from cassava. The dish is commonly made with beef or oxtail, but pork is a great alternative for a hearty stew. The process involves slow cooking the meat with spices like cinnamon, cloves, and peppers, creating a flavourful and tender dish. It can be served with rice, roti, or noodles, and is perfect for making ahead of time as it reheats well. For a unique twist, try using Dr. Pepper or root beer as a base for the stew, adding a touch of sweetness to the savoury dish.
| Characteristics | Values |
|---|---|
| Type of Dish | Stew, stir-fry, or roast |
| Cuisine | Guyanese |
| Main Ingredients | Pork, peppers, cassareep (a spiced syrup made from cassava), cinnamon, cloves, hot peppers, beef broth, pineapple juice, butter, bacon grease, or beef |
| Cooking Method | Slow cooker, stovetop, or oven |
| Cooking Time | 100 minutes at high pressure, 15-20 minutes in the oven, or 2-3 minutes for stir-fry |
| Serving Suggestions | Serve with rice, roti, lime wedges, or crusty rolls |
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What You'll Learn
Pork and pepper stir-fry
Ingredients
- Thin strips of pork
- Water
- Cornstarch
- Oil
- Shaoxing wine
- Oyster sauce
- Light soy sauce
- Ginger
- Garlic
- Peppers
- Sugar
- Dark soy sauce
Instructions
In a bowl, combine the thin strips of pork with water, cornstarch, oil, Shaoxing wine, oyster sauce, and light soy sauce. Mix well and set aside.
Stir-fry the pork in a wok for 2-3 minutes until lightly browned around the edges. Remove the pork from the wok and set it aside.
Add another tablespoon of oil to the wok and heat it over medium-high heat. Add the ginger, garlic, and peppers and fry for 30 seconds to 1 minute, stirring continuously. The peppers should blister from the heat, but be careful not to burn the garlic.
Deglaze the wok by adding Shaoxing wine and stirring for another 10 seconds. Put the pork back into the wok along with the sugar and dark soy sauce. Stir-fry for a few more seconds over high heat, and serve.
Variations and Tips
You can serve this stir-fry as part of a larger meal, perhaps with a leafy green vegetable or a soup. It also goes well with noodle soup or pao fan, a porridge of rice and water.
Long hots are a great pepper option for this dish, providing a crunchy texture and medium heat level. If you're concerned about spice, you can substitute them with Cubanelle peppers, which are milder but have a similar sweetness.
For a slow-cooked option, try a pork pepper pot, a Guyanese dish of braised meat flavoured with casareep, a spiced syrup made from cassava. This dish is often made with beef or oxtail but can also be prepared with pork.
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Pork tenderloin with peppers
This recipe for pork tenderloin with peppers is an easy, delicious dinner, perfect for any night of the week. The pork turns out incredibly juicy and tender, and the peppers add a nice touch of colour and flavour. You can also make this recipe on the grill or in a slow cooker.
Ingredients:
- Pork tenderloin
- Bell peppers
- Onion
- Butter
- Garlic
- Thyme
- Salt & pepper
- Mustard
- Oil
Method:
- Heat the oil in a heavy-bottomed oven-safe skillet over medium heat.
- When the oil is hot, add the pork tenderloin and cook, turning every few minutes, until evenly browned all over (about 10-12 minutes). Transfer to a plate or cutting board.
- Keep the pan used to sear the pork on the stove over medium heat. Add the butter. When melted, stir in the onions and cook until they start to soften (about 5 minutes).
- Stir in the bell peppers, garlic, thyme, and salt. Cook for another 5 minutes, stirring frequently.
- Use a pastry brush to rub the seared pork with mustard and thyme, and season generously with black pepper.
- Place the pork tenderloin on top of the onions and peppers, then put the pan in the oven.
- Cook until the pork is done to your liking. The FDA recommends cooking pork to an internal temperature of 145°F.
- Remove the pork from the oven and let it rest for 5-10 minutes before slicing and serving.
Tips and Variations:
- You can also make this recipe on the grill by searing the tenderloin on a grill and cooking the onions and peppers in a cast-iron skillet on the side.
- For a slow cooker version, try using a spice rub made with brown sugar, smoked paprika, garlic powder, onion powder, chili powder, Italian seasoning, salt, and pepper. Rub the spice mix all over the pork tenderloin, then place it in the slow cooker with some butter. Cook on low for 4 hours or high for 2-2.5 hours, until the internal temperature reaches 145°F.
- Serve your pork tenderloin with mashed potatoes, rice, noodles, or tortillas on the side.
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Dr. Pepper pulled pork
Ingredients
- Pork shoulder or butt (approximately 4 lbs)
- 2 cans of Dr. Pepper (or Rootbeer, Cola, or any other cola-type soda)
- 1 onion
- Salt
- Pepper
- Garlic powder
- Brown sugar (optional)
- BBQ sauce
Optional Ingredients for Extra Flavour:
- Chipotle peppers (with the sauce)
- Soy sauce
- Honey
- Mustard seeds
- Chili flakes
- Worcester sauce
- Liquid smoke
Instructions:
- Peel and cut the onion into wedges. Place them at the bottom of the slow cooker.
- Generously season the pork with salt and pepper. You can also add extra spices like chili flakes and mustard seeds for more flavour. Place the pork on top of the onions.
- Pour the can of chipotle peppers and sauce over the pork, if using.
- Pour in the two cans of Dr. Pepper. If desired, add in two tablespoons of brown sugar and stir.
- Cover the slow cooker and cook on high for 4-5 hours or on low for 7-8 hours. The meat should be very tender and easily pulled apart with a fork.
- Once cooked, use two forks to shred the pork and place it back in the juices.
- Add barbecue sauce to taste and allow to cook for an additional 30-60 minutes, if desired.
- Serve on crusty rolls with coleslaw or any other desired sides.
Tips:
- If you prefer your meat with a stronger flavour, you can sear the pork before placing it in the slow cooker. Simply warm some oil in a pan over high heat and sear the pork for 3-5 minutes on all sides until golden brown.
- You can also add extra ingredients like soy sauce, honey, mustard seeds, chili flakes, and Worcester sauce to the slow cooker for enhanced flavour.
- Leftovers freeze well, and the dish can be made ahead of time, making it a convenient option for parties or gatherings.
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Pork and pepper stew
Pork pepper pot is a Guyanese dish of braised meat flavoured with cassareep, a spiced syrup made from cassava. It is commonly made with beef or oxtail but can also be made with pork.
To make a pork and pepper stew, you will need pork, colourful bell peppers, and spicy jalapenos. You can also add chilli oil for extra heat. First, rub the pork with seasoning and add to a slow cooker. You can also use an instant pot or a large oven-safe skillet. If using a skillet, brown the pork and partially cook the peppers and onions on the stove, then transfer to an oven dish. If you want to add extra flavour, sear the pork in butter or bacon grease before adding the peppers and onions.
Add the peppers and onions to the slow cooker, and cook until tender. You can also add garlic, thyme, orange zest, cinnamon, cloves, and indigenous hot peppers like cayenne. For a more authentic pepper pot, add cassareep or a sticky syrup made from cassava root. Serve with rice, roti, or lime wedges.
For a quicker version, try a pork and pepper stir-fry. Cut the pork into thin strips and combine with cornstarch, oil, wine, oyster sauce, and light soy sauce. Stir-fry the pork until lightly browned, then remove from the wok. Add another tablespoon of oil, ginger, garlic, and peppers, and stir-fry for 30 seconds to 1 minute. Add the pork back to the wok with sugar and dark soy sauce, and stir-fry for a few more seconds before serving.
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Pork Pepperpot
To make pork pepperpot, start by preparing the casareep. This is done by making a cassava root syrup flavoured with spices. The syrup gives the dish its signature espresso-brown colour and bittersweet top notes.
Next, braise the pork. For this step, you can use any well-marbled cut of pork suited for braising. Braise the pork in the casareep with spices like cinnamon and cloves, and indigenous hot peppers. You can also add orange zest for a citrusy note. Cook the pork until it is tender, this could take a few hours.
Once the pork is cooked, uncover the pot and continue to cook over medium-high heat until the sauce is slightly reduced and glazy. This should take about 13 to 17 minutes. Remove the whole spices like cinnamon sticks and chillies, and discard them. Taste the pepperpot and adjust the seasoning with salt and pepper if needed.
Serve the pork pepperpot in shallow bowls with warm roti and lime wedges on the side. This dish can be made up to three days ahead and reheated, as it is believed that cassareep has preservative qualities.
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Frequently asked questions
Pepperpot is a Guyanese dish of braised meat flavoured with cassareep, a spiced syrup made from cassava. It is commonly made with beef or oxtail but can also be made with pork.
There are a few ways to cook pork pepper pot. You can make a stew with colourful bell peppers and spicy jalapenos, or a stir-fry with ginger, garlic, and peppers. Alternatively, you can make pulled pork in a slow cooker or instant pot using Dr. Pepper or root beer.
You will need pork, beef broth, pineapple juice, chilli oil, colourful bell peppers, and spicy jalapenos.
You will need pork, ginger, garlic, peppers, Shaoxing wine, sugar, and dark soy sauce.
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