Martinican pork stew

Pork stew is the traditional Christmas meal in Martinique. It is usually accompanied by pigeon peas cooked in a soup, rice and local vegetables. It is therefore a delicacy when you know that Christmas is the most important holiday in Martinique. The pork stew is prepared the day before when you start the preparation so that it marinates. The long standing time will allow the meat to soak up the spices as well as possible.


For 6 servings:

  • 2 kg of pork loin
  • 2 onions
  • 6 chives
  • 4 medium garlic cloves
  • 3 bay leaves
  • 4 sprigs of thyme
  • ½ bunch of parsley
  • 2 chillies
  • Salt
  • Pepper
  • 6 cloves
  • ½ glass of vinegar
  • 1 lime
  • Oil
  • Wine
  • Water

The day before:

  1. Cut the meat into large pieces (about 3-4 cm).
  2. Place the pieces in a salad bowl, sprinkling it with vinegar, chopped garlic, salt, pepper and a chili.
  3. Squeeze the lemon over the meat and then crush it in the bowl.
  4. Let marinate overnight.


  1. In a saucepan heat a little oil
  2. Add the cloves, thyme, bay leaves and India wood.
  3. Add the meat then brown until golden brown.
  4. Add the onions previously cut into small pieces, chives also cut into pieces, whole parsley), garlic and spices.
  5. Add wine or otherwise with the marinade water.
  6. Simmer then sprinkle water over the meat.
  7. Add the chilli.
  8. Cover and cook for about 45 minutes depending on the meat.
  9. Cook uncovered until the sauce has reduced medium.
  10. Once the meat is golden and the brown sauce is ready!
  11. Let cool then enjoy!