Lately, I’ve been introducing a lot of recipes using leftovers. That’s the food culture of the Caribbean. Nothing is wasted. That means reusing items to add flavor and texture to appeal to other dishes. Such was the case in 2010 when we shared Fries Alou with Corned Beef.
What you need…
1 1/2 tablespoons olive oil
6-8 cloves of garlic (broken)
1 medium onion (slice)
3 bird’s eye peppers (chopped)
2 pounds potatoes (thinly sliced)
3/4 teaspoon salt
leftover braised pork (about 2 cups)
Notes. Click here for detailed recipe Caribbean stew of porkvisit CaribbeanPot.com. If you would like to make this recipe gluten-free, please check the full list of ingredients to ensure it meets gluten-free dietary requirements. The recipe is explained in detail in the video below, so we recommend watching it as well.
Heat the oil in a non-stick frying pan over medium heat (I explain why in the video) and add the onions and garlic. Reduce heat to low and cook for 2 minutes, then add diced bird’s eye pepper (spicy pepper is fine if you like spicy food; if not, leave it out).
After 4 minutes, add black pepper and sliced ​​​​potatoes and stir well. Cover the pot and increase the heat to medium-low.
Simmer for 20 minutes, stirring occasionally. If the mixture is too dry, add a little more oil.
When the potatoes are soft, add the remaining stewed pork and salt and mix well.
For the best flavor, the potatoes should be golden brown around the edges and on the verge of charring.
In the video, I explained that I like to make a space in the middle of the pot, add the braised pork, warm it up, and then mix it all together. This will ensure that the pork juices and oil are evenly distributed throughout the dish.
After 5 minutes, taste and adjust the saltiness to your liking. When you are satisfied, turn off the stove. This fried aloo (potato) with steamed pork is best served with sada roti.
