Carribean Pork Casserole

Copyright 2012 LtDan'sKitchen blogs

Pork is the order for the day. On my Dad's big day last weekend, I made a chicken dish for him so another meat dish was in order. Given that I had very little time to prepare both dishes, I opted for a pork casserole dish since it will cook faster and I don't have to stress too much about having to bring the whole pot on the beach where we were heading for the day. Since my boxes finally came, I was able to sift through the chaos that is my strewn about personal effects, and found a good recipe on one of my cookbooks. I had to make a few slight changes since being a casserole dish, it means that the final part of the cooking process is done in the oven. I opted to cook it on the stove top to save me the trouble of having to deal with both a stove and an oven. All in all, the dish was delicious.

Carribean Pork Casserole - Adapted*

2-3 lbs pork butt, cubed
3 tbsp ginger, peeled and minced
1 tsp dried thyme
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp paprika
1 1/2 lbs sweet potatoes, peeled and cubed
1 large red or green bell pepper, large dice
3 tbsp soy sauce
3 tbsp Worcestershire Sauce
1 16-oz can pineapple chunks, with the juice
3 cups broth
4 tbsp vegetable oil
4 green onions, cut in two-inch lengths

1. In a large pot, heat the oil at medium heat. Fry the sweet potatoes on all
    sides without cooking them completely. Drain on paper towels and set
    aside.

2. Fry the pork in the same pot until all sides are browned. Set aside.

3. Add the ginger and the thyme on the same pot and cook for two minutes.
    Return the pork into the pot and mix well. Add the cinnamon, paprika,
    and nutmeg. Mix well.

4. Add the soy and Worcesteshire sauces and season with salt and pepper.
    Add the broth and bring to a boil.

5. Cover the pot and lower the heat to medium low and simmer the pork for
    30 minutes.

6. Add the sweet potatoes and the pineapple juice and cook uncovered until
    the sweet potatoes are cooked through. Add water if necessary. There
    should be enough sauce to coat both the meat and the vegetables.

7. Add the peppers and pineapple chunks and cook until the peppers are
    tender but still crisp. Check for flavor and add the green onions just
    before serving.

*Westmoreland, Susan: Editor, Good Housekeeping Step-by-Step Main Dishes, Hearst Books, New York:1997.