Stew Peas with Pig Trotters

Name: Stew Peas with Pig Trotters
Cuisine: Caribbean
Ingredients: pig trotters; seasoning (used the night before); salt meat (cured pork/bacon); peas; water; coconut milk; spinners; salt; Tony's seasoning; Maggi seasoning; onion powder; garlic powder

Serves 1

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Stew Peas with Pig Trotters

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Serves 1

Directions

1Clean, wash, and season the pig trotters the night before and refrigerate them overnight to marinate.
2Fry the cured pork (which resembled thick-sliced bacon) in a pot and drain off the oil.
3Add the peas and pig trotters to the pot with the fried cured pork and stir-fry for two to three minutes.
4Add enough water to cover all the meat and peas and let them boil.
5After about 45 minutes of boiling, when the peas and meat are halfway cooked, add the coconut milk.
6Continue to boil until the meat and peas are cooked to your liking and the cured pork has released its flavor.
7Season the pot with additional seasonings (like Tony's, Maggi, onion powder, garlic powder) as desired.
8Add the spinners, stir, and continue to boil down the stew.
9Taste and adjust the sauce for seasoning, adding more water if needed to maintain a stew consistency.
10Cook down to your desired thickness; some prefer it dry, while others prefer more sauce.

Ingredients

pig trotters
seasoning (used the night before)
salt meat (cured pork/bacon)
peas
water
coconut milk
spinners
salt
Tony's seasoning
Maggi seasoning
onion powder
garlic powder

Equipment

pot

Tips

Marinate pig trotters overnight for best flavor.
Fry cured pork (bacon) and drain excess oil before adding to the stew for better flavor and less fat.
Add coconut milk after peas and meat are halfway boiled.
Boil meat and peas together if the meat is tender (young pig trotters).
Taste and adjust seasonings after adding spinners.

Stew Peas with Pig Trotters

Serves 1

facebook.com

Stew Peas with Pig Trotters

facebook.com

Serves 1

Directions

1Clean, wash, and season the pig trotters the night before and refrigerate them overnight to marinate.
2Fry the cured pork (which resembled thick-sliced bacon) in a pot and drain off the oil.
3Add the peas and pig trotters to the pot with the fried cured pork and stir-fry for two to three minutes.
4Add enough water to cover all the meat and peas and let them boil.
5After about 45 minutes of boiling, when the peas and meat are halfway cooked, add the coconut milk.
6Continue to boil until the meat and peas are cooked to your liking and the cured pork has released its flavor.
7Season the pot with additional seasonings (like Tony's, Maggi, onion powder, garlic powder) as desired.
8Add the spinners, stir, and continue to boil down the stew.
9Taste and adjust the sauce for seasoning, adding more water if needed to maintain a stew consistency.
10Cook down to your desired thickness; some prefer it dry, while others prefer more sauce.

Ingredients

pig trotters
seasoning (used the night before)
salt meat (cured pork/bacon)
peas
water
coconut milk
spinners
salt
Tony's seasoning
Maggi seasoning
onion powder
garlic powder

Equipment

pot

Tips

Marinate pig trotters overnight for best flavor.
Fry cured pork (bacon) and drain excess oil before adding to the stew for better flavor and less fat.
Add coconut milk after peas and meat are halfway boiled.
Boil meat and peas together if the meat is tender (young pig trotters).
Taste and adjust seasonings after adding spinners.