serves 6-8 people
4hrs to cook
2 lbs (900 g) pork shoulder, cut into 1½-inch cubes
Quick Epis
Blend:
- 1 green bell pepper
- ½ onion
- 4 garlic cloves
- Handful parsley
- 2 green onions
- 1 tsp thyme
- 2 tbsp oil
Legim Ingredients
1 medium eggplant peeled
1 chayote peeled and cubed
2 carrots peeled and cubed
1 Small shredded cabbage (about 4 cups)
2 TBSP of tomato paste
1 tsp of thyme
1 scotch bonnet
2 TBSP of garlic
2 cups of chicken stock
1 diced onion
1 tsp each of Salt & pepper
1/2 bag of baby spinach
Clean and marinate your pork for either an hour or overnight with the epis seasoning
Brown the pork using 1 TBSP of a neutral oil in a heavy pot
Add 2 cups of chicken stock after it’s been browned and bring to a simmer for 45 minutes
Wash and prepare all of the vegetables
Add the the chayotes, eggplant, and cabbage on top of the simmering meat until tender this will take 35-40 minutes
Add the thyme, garlic, salt & pepper, onion, and carrots
Add a scotch bonnet whole and half a bag of spinach at the end and let simmer for about 20 minutes
use a masher to make get that chunky traditional texture
(the protein can be goat, beef, and many others add crab legs near the end of the simmering)
Traditionally served over rice
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