Today's quick #CookWithMe shows how I cook Curry Stewed Pork Neck Bones. The process of curry stewing is popular in Trinidad and Tobago. It combines the lovely curry spices, as well as the sweet simmer of most stews for a true Caribbean flavor!

INGREDIENTS:
1. 4 lbs of pork neck bones, washed with lemon/lime or white vinegar and water
2. 1 small onion, diced
3. A few sprigs of thyme
4. A bay leaf (Use curry/karapillay leaves if you have)
5. 1 tablespoon of freshly ground ginger
6. 1-2 heads of garlic
7. Hot peppers & seasoning peppers – I used some bird peppers, habanero and serrano (use pimento peppers if you have)
8. 1 stalk of fevergrass or lemongrass
9. Salt (your preference)
10. 1 tablespoon of dried bandhania/culantro/chadon beni
11. 1 teaspoon of scotch bonnet powder
12. 2 teaspoons of achiote/annatto/roucou powder
13. 1 ½ tablespoons of ketchup
14. 1 tablespoon of dark soy sauce
15. 2 tablespoons of brown sugar (more if you like)
16. 2 teaspoons of curry powder + 1 teaspoon of turmeric powder + 1 teaspoon of roasted ground geera + 1 teaspoon of black amchar masala
17. Black pepper
18. ½ cup of green seasoning (6-8 bandhania/culantro/chadon beni/recao leaves + 1 head of garlic + small bunch of cilantro + 2-3 stalks of scallions/chive
19. 1 tablespoon of oil (Oil is not necessary for stewing, but if you’re using a heart healthy oil, then you’ll want to incorporate it)
20. Herbs for finishing the dish (scallion/chive, bandhania/culantro, cilantro etc).


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Love,

R.


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