Welcome to a delicious twist on a Caribbean classic: Curry Stew Pork with Kale.
During my time as a little fella on the islands, I don’t ever recall seeing Kale being sold in the markets, nor anyone in my village growing it. Over the last few years, I’ve enjoyed the Kale Salad Recipe I shared back in 2018, as well as the Cantaloupe, Cucumber, and Kale smoothie on many occasions.
In this flavorful dish, tender chunks of pork are simmered in a rich curry-spiced gravy, combined with hearty kale and bright grape tomatoes. This recipe brings authentic island tastes to your table, using techniques and seasonings cherished in Caribbean cooking. It’s perfect for those who love the depth of curry but want to add a nutritious green boost. Whether you’re making a full-size batch for a family feast or scaling down for a smaller meal, this dish delivers bold flavors with comforting warmth.
Description
Tender pork simmered in a rich Caribbean curry gravy with hearty kale and vibrant tomatoes, an island-inspired one-pot meal bursting with flavor.
Ingredients
Instructions
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Season pork: combine pork, salt, curry powder, green seasoning, pepper, and Worcestershire in a bowl.
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Photo by Chris De La Rosa Marinate for 2 hours.
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Heat oil on medium-high in a deep pot and add golden sugar. When frothy and amber, add pork and stir to coat. If sugar burns, cool pot and begin again.
Photo by Chris De La Rosa Add 1 cup water from bowl, bring to a boil. Stir in thyme, garlic, shallot, ginger, and habanero. Cover, simmer 35 minutes, adding water if needed.
Photo by Chris De La Rosa Remove thyme sprigs, increase heat, uncover to cook off excess liquid until a rich color develops.
Photo by Chris De La Rosa Add kale, stir and pour in 1/2 cup water or coconut milk. Bring to boil then simmer 25 minutes.
Photo by Chris De La Rosa Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
Photo by Chris De La Rosa Let remaining liquid evaporate, then stir in tomatoes. Taste and season with salt as needed.
Photo by Chris De La Rosa Serve hot with sada roti or steamed rice.
Source:caribbeanpot.com
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