Pepino Silvestre and Cerdo (West Indian Gherkin and Pork)

Pepino Silvestre and Cerdo (West Indian Gherkin and Pork): Humble and obscure, this is a great example of Dominican campesino (country) cooking.
Course Lunch
Cuisine Caribbean, Dominican
Keyword badunga, cohombro
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 144kcal
Author Clara Gonzalez


  • 1 lb [0.45 kg] of boneless pork (shoulder or belly), cut into small pieces
  • A pinch of oregano
  • 1/4 teaspoon of pepper
  • 1 1/4 teaspoon of salt
  • 2 tablespoons of oil (canola, corn or peanut)
  • 1 lb [0.45 kg] of West Indian gherkin (pepinos silvestres), clean of seeds and cut into quarters
  • 1 cubanela (cubanelle) pepper (or bell), cut into small pieces
  • 3 cloves of garlic , crushed
  • 1 red onion , cut into strips
  • 1 cup of tomato sauce
  • 2 tablespoons of minced cilantro


  • Season the meat with orégano, a pinch of pepper and a teaspoon of salt.
  • Heat the oil over medium heat in a deep-bottom pot.
  • Add the meat and brown (careful with splatters of hot oil).
  • Add half a cup of water and cover.
  • Cook until the water has evaporated (be careful you don't let the meat burn).
  • Brown again and add another half a cup of water.
  • Repeat the two previous steps for 15 minutes.
  • Add the gherkins and a cup of water.
  • Cover and cook for 10 minutes, or until the gherkins are cooked through (you should taste them).
  • Let the liquid evaporate and add peppers, garlic, and onion. Stir and cover. Simmer for 2 minutes.
  • Add the tomato sauce and a cup of water. Mix well and simmer until it breaks the boil.
  • Season with salt to taste. Add the cilantro, stir and remove from the heat.
  • Serve with moro.


Calories: 144kcal | Carbohydrates: 7g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 31mg | Sodium: 1649mg | Potassium: 384mg | Fiber: 2g | Sugar: 4g | Vitamin A: 940IU | Vitamin C: 31.1mg | Calcium: 19mg | Iron: 1.4mg