Sorrel and Pork Stew. Now add the vegetables and stir. Stew pork belly with baked beans. As you might know those who read n follow me,these pork belly are already prep early for easy n fast cooking.

See great recipes for Pork with Onion Stew too!. A delicious and nutritious meal with the coolness of fall. Cooking pork is really a time honoured tradition here in Trinidad and Tobago, especially around Christmas time. You can have Sorrel and Pork Stew using 23 ingredients and 8 steps. Here is how you cook it.

Ingredients of Sorrel and Pork Stew

Prepare of Pork and marinade.
It's 2-1/2 pound of porkloin.
Prepare 1/2 teaspoon of ground white pepper powder.
You need 1 teaspoon of ground sage.
Prepare 1 teaspoon of cinnamon sugar mixture.
It's 1 teaspoon of ground paprika.
Prepare 1 teaspoon of granulated garlic powder.
You need 1 teaspoon of granulated onion powder.
You need 1 teaspoon of mustard powder.
It's 1 teaspoon of ground ginger.
It's 1/4 cup of peach brandy.
It's 1/3 cup of extra virgin olive oil.
Prepare of Stew and vegetables.
You need 10-1/2 ounces of sorrel in a jar chopped.
You need 1 pound of carrots.
You need 2/3 pound of potatoes.
You need 1-1/2 cup of chopped celery.
It's 1 of medium onion.
Prepare 1 of large cucumber.
It's 1-1/2 cup of chicken broth.
Prepare 4 tablespoons of butter.
Prepare 1-1/2 teaspoon of pink Himalayan salt.
It's 1/4 cup of all purpose flour.

I still wouldn't feel "Christmassy" if I didn't have ham or a pork pastelle in my plate and I'm sure that many Trinis will agree with what I'm saying. See great recipes for Japanese "Nikujaga" the Potato and Pork Stew too! Best Recipes Ever: Stews and One-Pot Dishes. Garlic Pork or Carne Vinha d'alhos has been part of the Pinhheiro family Christmas tradition for generations.

Sorrel and Pork Stew step by step

Cut the pork into manageable pieces. Add the spices except salt. Add the oil and brandy and put into a ziploc bag..
Remove all the air from the bag. I used water in the sink to submerge the bag most of the way pushing the air out and sealing the bag. Set in the refrigerator for 3 hours..
Wash peel and chop the vegetables..
Here is the sorrel..
Heat a deep pan. Add the pork and marinade. Add the onions and simmer for 2 minutes. Then add the sorrel..
Now add the vegetables and stir. Now add the salt. Stir well and simmer 7 minutes..
Add the broth and simmer 20 minutes..
After 20 minutes liquids will increase. Add the butter. Simmer 20 minutes more. Add the flour stir in and let thicken. Cook for 10 minutes serve I hope you enjoy!!!!.

Rose Mary Pinheiro Perkins shared her family recipe with Chef Barry Finbar Bartholomew. But there is more to it. Sorrel is an herb for a so called "spring cure" as it is cleansing the blood, handles less appetite and is increasing digestion, especially after having enjoyed greasy food. It is rich of vitamin C as well. It is a soup that is worth it to try.