Jonathan's Pepperpot

  • Preparation Time20 mins
  • Cooking Time130 mins
  • Serves4
  • DifficultyEasy
450g pork shoulder chops cut into large cubes large cubes
450g stewing beef cut into large cubes
3 pigs trotters chopped into large chunks
2 Scotch bonnet peppers finely chopped
4 tbsp sugar
150ml cassareep (cassava root syrup)
4 star anise
12 cloves
1 large cinnamon stick broken in half
2 tsp West Indian pepper sauce
Salt and pepper to taste

Place all the pork, beef and pig trotter pieces into a large pot. Season with salt and pepper. Cover with water , bring to the boil and skim off any scum that arises.

Add all the other ingredients, bring back to the boil and simmer for two hours or until the meat is tender. If the liquid begins to dry out, add a little more to keep it moist. The gravy should be fairly thick, dark and glossy.

Serve with bread or rice.

Jonathan's Beef and Pork Pepperpot

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