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BROWN STEWED PORK CHOPS
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Instructions:

  1. The seasonings must first be stripped, washed and diced, then put together in a bowl. (Keep the coconut oil and keep the browning separated.)
  2. Ok, listen to me well. You can prepare the pork two ways.
  3. One - You can cook pork chops.
  4. Two - You can cut the pork into bitable chunks. Say about 2 inches thick.
  5. Add the seasonings to the pork chops, allow marinating overnight, Although it is a method it might not be necessary.
  6. Put to heat a pressure-cooker pot with the gauge on eight. Next add the oil, and then the pork chops, with browning. Stir in well!
  7. Shortly after that, add half the seasonings. Stir in for thirty seconds. Cover the pot with a regular pot’s lid for five to six minutes.
  8. Next add 3 cups of boiled hot water. Then stir in! This time covers the pressure-cooker pot with the pressure-cooker’s lid correctly.  Once it starts to whistle gauge the stove on low flame.  Allow to pressure for 20 minutes if doing pork chops.
  9. If you cutted the pork in chunks pressure for 15 minutes.
  10. After that, Remove the cover once it’s cool, then add the other ½ seasons, and simmer for 6 minutes with the stove gauged at six.
  11. Served Brown Stewed Pork with boiled hard Jamaican food, or rice and peas, accompaniment with lettuce is nice.
  12. This is serving for a family of six persons.  All the meals are very easy on the stomach when it’s prepared with natural herbal.

This is a Caribbean Meal to love, Pork Lovers.

Brown Stewed Pork
Jamaican Dinners
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All rights reserved.

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Brown Stewed Pork Chops recipe:

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BROWN STEWED PORK CHOPS

Ingredients:

2 lbs Pork Chops
2 stack of Scallion (diced)
3  medium Onions (diced)
8 Garlic cloves
½  green Pepper (Scotch Bonnet)
½  ripe Pepper (Scotch Bonnet)
6 pieces of Whole Cloves
Ginger – (cut to size of your thumb)
2 tablespoons of Sea Salt or 1½ regular salt
1 ½ tablespoon of Parsley (dried or fresh)
1 tablespoon of Basil (dried or fresh)
½ tablespoon of Sage (dried or fresh)
½ tablespoon of Rosemary (dried or fresh)
½ tablespoon of Marjoram (dried or fresh)
2 teaspoon of Pimento Seeds
Thyme (fresh pieces together the size of two fingers)
1½ tablespoon White Vinegar
¼ cup Coconut Oil (or Olive oil)
2 Carrots (dice, at near the end)
1 Cho-Cho (peeled & diced) – optional.
1 tablespoon of Butter - optional
1 teaspoon of Steak Sauce (or Jerk Sauce)

3 cups of Water to pressure cook the trotters for 25 minutes.


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PIG TROTTERS AND BUTTER BEANS (CURRIED)

Ingredients:

½ lb to 1 lb Pig Trotters
½ lb Broad Beans (or pre cooked canned butter beans or broad beans)
2 stack of Scallion (diced)
3  medium Onions (diced)
8 Garlic cloves
½  green Pepper (Scotch Bonnet or real Pepper)
½  ripe Pepper (Scotch Bonnet or real Pepper)
6 pieces of Whole Cloves
Ginger – (cut to size of your thumb)
2 tablespoons of Sea Salt or 1½ regular salt
1 ½ tablespoon of Parsley (dried or fresh)
1 tablespoon of Basil (dried or fresh)
½ tablespoon of Sage (dried or fresh)
2 teaspoon of Pimento Seeds
2 tablespoons of Curry Powder
Thyme (fresh pieces together the size of two fingers)
1½ tablespoon White Vinegar
¼ cup Coconut Oil (or Olive oil)
2 Carrots (dice)
1 Cho-Cho (peeled & diced) – optional.
1 tablespoon of Butter - optional

3 cups of Water to pressure cook the trotters for 25 minutes.

Pig Trotters and Butter Beans (Curried or Brown stewed) recipe:

Instructions:

  1. Wash the broad beans and soak them for fifteen minutes or more. After that pressure cooks the soaked beans with four cups of waters.  Gauge the stove on four.  It will take twenty minutes to pressure cook. Once it’s cooked to, remove the water, cover and put aside until you are ready for it.
  2. When broad beans are cooked it is called butter beans. I think only because it taste, as if butter was add to the cooked broad beans.
  3. The seasonings must first be stripped, washed and diced, then put together in a bowl. (Keep the coconut oil and the curry powder separate; and if you are brown stewing, keep the browning separated.)
  4. Put to heat a pressure-cooker pot with the gauge on eight. Next add one peeled garlic clove.  Add curry powder and leave it for ten seconds, then take a cooking fork to stir the garlic and burn the curry powder in the pot for ten seconds, (Note: this is called burning the curry powder, “raw curry can be hard on the stomach”).  Add the oil quickly, shortly after that add the seasonings with and the Pig's trotters. Stir in for thirty seconds. Cover the pot with a regular pot’s lid for five to six minutes. (If you were brown stewing; it is at this time you would add the seasonings, the trotters and the browning).
  5. Next add 3 cups of boiled hot water. Then stir in! This time covers the pressure-cooker pot with the pressure-cooker’s lid correctly.  Once it starts to whistle gauge the stove on low flame.  Allow to pressure for 25 minutes.
  6. Remove the cover once it’s cool, then add the cooked broad beans or canned. (drained the water from the can).  Add ½ of an onion and cook for 6 minutes with the stove gauged at six.
  7. Served with boiled hard Jamaican food accompaniment with lettuce is nice.  This is serving for a family of six persons.  All the meals are very easy on the stomach when it’s prepared with natural herbal.

This is a Caribbean exotic meal.   It can be prepared to have brown stew as well.  Left over’s should be properly sealed the same day and frozen for up to six months or maybe a year.  It will taste nice after frozen

Pig trotters
Jamaican Dinners
Copyright © MiQuel Marvin Samuels
All rights reserved.

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Pig Trotters and Butter Beans (Curried or Brown stewed) recipe?



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On the menu here are: Jamaican food Dinner - Stewed Pepper Steak, Ackee and saltfish, callaloo, rice and peas, jerked chicken, jerk sauce, curried chicken, fricassee chicken, sweet and sour chicken, coconut fish, steamed fish, homemade fried chicken, festival dumplings, tripe and beans, Jamaican oxtail, stew peas, pepper steak, curried goat, cows feet, cow’s liver and kidney, cornmeal porridge, banana bread, easter bun, rum cake and christmas, and Jerk Sauce by - Jamaican RasMiQuel.
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