Ingredients

• • For the pork marinade:

    • 2 lbs pork shoulder or pork belly (cut into large chunks)
    • 4 cloves garlic (medium diced)
    • 1 medium onion (medium diced)
    • 2 tbsp green seasoning
    • 2 tsp ground allspice
    • 1 tsp smoked paprika
    • 1 tsp freshly ground black pepper
    • 2 tsp brown sugar
    • 1 tbsp salt
    • 2 tbsp vinegar or lime juice
    • 2 tbsp olive oil

  • For the daube:

    • 2 tbsp vegetable oil
    • 1 large tomato (diced)
    • 1 tbsp tomato paste
    • 2 medium carrots (large dice)
    • 1 medium potatoes (peeled and quartered)
    • 3 cup water or chicken stock
    • 1/4 cup fresh parsley (chopped)
    • 2-3 sprigs fresh thyme
    • 1 Scotch bonnet pepper (whole, pierced with a fork)
    • Salt and pepper to taste

Ingredient Notes & Substitutions

• Pork rib end – Tender and flavorful; pork shoulder works too, but needs longer cooking time
• Green seasoning – Non-negotiable for authentic Caribbean flavor; blend of herbs, garlic, and aromatics
• Brown sugar – Used lightly for caramelization and depth, not sweetness
• Smoked paprika & allspice – Adds warmth and traditional island character
• Scotch bonnet (whole) – Flavor without overpowering heat when left uncut

Directions

1. Marinate the Pork:
   • In a large bowl, combine the pork chunks with all the marinade ingredients. Mix thoroughly to ensure the pork is well coated.
   • Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to infuse.
2. Sear the Pork:
   • Set your oven on Broil.
   • Remove the pork from the marinade, reserving the marinade for later use.
   • Spred the pork pieces on a sheet pan, place on top rack until browned. Remove and set aside.
3. Prepare the Base:
   • In the same pot, add the onion and garlic, sautéing until fragrant and softened.
   • Stir in the diced tomato and tomato paste, cooking for 2-3 minutes.
4. Simmer the Daube:
   • Return the pork to the pot along with the reserved marinade. Stir well to combine.
   • Add the carrots, potatoes, water or chicken stock, parsley, thyme sprigs, and the Scotch bonnet pepper.
   • Bring to a gentle simmer, reduce the heat to low, cover, and cook for about 1.5 to 2 hours, stirring occasionally.
5. Adjust Seasoning:
   • After the pork is tender and the sauce has thickened, Adjust salt and pepper to taste.
   • Remove the Scotch bonnet pepper if desired (for less heat).
6. Serve:
   • Garnish with additional fresh parsley and serve the daube over white rice, boiled provisions, or crusty bread.

Chef Tips

• Broil the pork first to get deep caramelization without crowding a pot—this builds flavor fast
• Leave the marinated onions and herbs out at first, then add them at the end for texture and freshness
• Don’t drown the pot—this is a stew, not soup
• Potatoes thicken the sauce naturally—no flour, no cornstarch, no shortcuts
• Keep the scotch bonnet whole; pierce it only if you want more heat