How to cook pumpkin Caribbean style
2 reasons why Jamaican supports Chinese and Indian

Jamaican Brown Stew Pork with Jerk Flavor

Jamaican brown stew pork


  • 3 lbs pork (shoulder and ribs), cut into medium-sized pieces
  • 1 tsp Maggie all-purpose seasoning
  • 1 tsp black pepper
  • Salt to taste
  • 1 tsp paprika
  • 1 tsp Island Spice pork seasoning

For the Jerk Seasoning:

  • 1 stalk escallion
  • Piece of fresh thyme
  • 1 hot pepper (Jamaican chocolate pepper)
  • 1 tbsp Grace Fish and Meat Sauce
  • Food browning
  • 2 tbsp white vinegar
  • 1 tsp pimento seeds
  • Piece of fresh ginger
  • 2 cloves garlic
  • 2 tsp vegetable oil
  • Water (as needed)


  1. Remove any hairs from the pork skin, if any, then wash the pork with a vinegar water solution. Drain and pat the pork dry. Cut the pork into desired sizes.

  2. Season the pork with Maggie all-purpose seasoning, black pepper, salt, paprika, and Island Spice pork seasoning. Set aside.

  3. In a food processor, combine all the ingredients for the jerk seasoning and blend into a paste.

  4. Adjust the amount of food browning according to your preference. Be cautious not to add too much as it can make the meat overly dark and bitter. Add gradually and monitor the color.

  5. Pour the jerk seasoning paste over the seasoned pork and rub it thoroughly into the meat. Cover and marinate in the fridge for at least 2 hours.

  6. After marinating, heat a pot large enough to cook the pork. Add vegetable oil and heat until hot but not smoking.

  7. Place the seasoned pork in the hot oil and use a fork to arrange it evenly in the pot. Cover and allow the pork to cook in its own juices over medium heat. This step is crucial for the pork to develop its flavor and color.

  8. Once the water released from the pork starts to evaporate and the pork begins to fry, stir and add 2 cups of water. Cook over high heat, adding more water as needed.

  9. When the pork is cooked (a fork inserted into the pork goes in freely), reduce the heat and let it simmer.

  10. Add Grace fish and meat sauce, and ketchup. Adjust salt if necessary. Cover and simmer until the stew reaches a gravy-like consistency.

  11. Remove from heat and serve hot. Adjust seasoning to taste if needed


Feed You can follow this conversation by subscribing to the comment feed for this post.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)