Lately, I’ve been sharing many recipes using leftovers. Such is the culinary culture of the Caribbean. Nothing goes to waste, which means repurposing items to add flavor, texture, and appeal to other dishes. Such was the case when I shared Fry Aloo With Cornedbeef back in 2010.
You’ll Need…
1 1/2 tablespoon Olive oil
6-8 cloves garlic (smashed)
1 medium onion (sliced)
3 Bird’s Eye peppers (chopped)
2 lbs potato (sliced thin)
3/4 teaspoon salt
Leftover stewed Pork (about 2 cups)
Notes. For the full recipe on how to make Caribbean Stewed Pork, go to CaribbeanPot.com. If you’re making this recipe gluten-free, please go through the full list of ingredients to ensure that they meet your gluten-free dietary requirements. May I suggest that you follow along with the video below as much more about the recipe is discussed there.
Heat the oil in a non-stick pan on a medium flame (explained why in the video), then add the onion and garlic. Turn the heat to low and cook for 2 minutes before adding the diced Bird’s Eye Pepper (any spicy pepper will work if you enjoy spicy food; if not, leave it out).
After 4 minutes, add the black pepper and the sliced potatoes and stir well. Place the lid on the pan and raise the heat to medium/low.
Cook for 20 minutes, stirring occasionally. If the mixture is overly dry, add a bit more oil.
Once the potatoes are tender, add the leftover stewed pork, along with the salt, and stir well.
For the best flavor, the potato pieces should have golden edges and come very close to burning.
In the video, I explained how I like making space in the middle of the pan to add the stewed pork to warm through before mixing it into the entire dish. This allows the gravy and oil in the pork to be evenly distributed throughout the dish.
Five minutes later, it’s time to taste and adjust the salt to your liking. Once you’re happy, turn off the stove. This Fry Aloo (potato) with Steamed Pork is best served with Sada Roti.
