In my time as a lilfera on the island, I don’t remember seeing kale for sale in the market, nor do I remember anyone in my village growing it. I’ve been having fun over the past few years Kale salad recipe I shared it in 2018 and more Cantaloupecucumber, kale smoothie In many cases. Using this version of kale follows the traditional method of using other “greens” in the Caribbean.
You need it…
1 1/2 lbs pork (Cube/cleaning)
3/4 tbsp salt (adjusted)
1 tablespoon curry powder
1 tablespoon 1/2 Caribbean green seasonings
1/2 tsp black pepper
1 tablespoon of Worcestershire sauce
1 tablespoon of olive oil (or your favorite oil)
1 tablespoon golden sugar
1 1/2 cup water (Splitting)
Thyme twig
Clove garlic 4 (destruction)
1 Big shallot (slice)
1 tablespoon grated inger
1 Habanero Pepper (slice)
1 pound kale (Preparation)
10 Grape Tomatoes (Cut 1/2)
Note! Follow the video below as it contains additional information. Includes how to adjust the heat level to your taste, how to use lime or lemon juice with pork, how to wash the pork, and how to remove the ribs and prepare the kale.
Cut the pork (Use a slightly fatty and inexpensive cut) Clean and drain into 1/2 inch pieces. Season with curry, green seasonings, salt, black pepper and Worcestershire sauce. Mix well and marinate for 2 hours.
See the video for more information on this step. Heat the oil in a deep pot in a Med/Hi and add the sugar. The sugar melts and foams, turning into a deep amber color. Add seasoned pork to the pot and stir well to coat the meat. If the sugar turns black, turn off the stove, let the pot cool completely, wash and try again. Swish 1 cup of water in the same bowl that you used to marinate the pork and pick up the remaining marinade.
Add water to a pot and bring to a boil. Add onion, thyme, garlic, habanero and grated ginger. Reduce until simmered, cover the pan and cook for 35 minutes. Add more water if necessary.
The goal is to cook the pork until it’s slightly tender. This is why we recommend cutting the pork into small pieces first.
It’s time to remove the thyme twigs and burn the remaining liquid to develop a deep flavor and colour. To help with this step, raise the heat and remove the lid.
Remove the rib bone (Discard or save for stockmaking) Rinse from the kale with cold water and tear the green part into small parts.
Add the kale portion to the pan and stir well.
Add remaining water, bring to a boil, reduce until boiling, and cook for 25 minutes. Feel free to use coconut milk instead of the 1/2 cup of water you’ll add at this point.
The pork and kale should be tender at this point, so all you have left is to burn the remaining liquid, throw it on tomatoes, then adjust the salt to your liking.
Have fun and hot SadatiOr steamed rice.
