Cocombro or Pepino del Monte Guisado (Burr Gherkin)

Learn my favorite pepino silvestre o pepino del monte recipe: cocombro guisado. This is a rare traditional Dominican recipe that I grew with.

Course Lunch

Cuisine Caribbean, Dominican

Keyword badunga, cocombro, cohombro

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 144kcal

Author Clara Gonzalez

1 pound boneless pork shoulder [0.45 kg](or belly), cut into small pieces
½ teaspoon oregano (dry, ground)
¼ teaspoon pepper (freshly-cracked, or ground)
1¼ teaspoon salt
2 tablespoons vegetable oil
1 pound cocombro (West Indian gherkin) [0.45 kg] (pepinos silvestres), clean of seeds and cut into quarters
1 cubanela (cubanelle pepper or bell pepper), cut into small pieces
3 cloves garlic crushed
1 red onion cut into strips
1 cup tomato sauce
2 tablespoons 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 cook stirring (careful with splatters of hot oil). It will release some liquid, once it has evaporated cook until it browns.
Add half a cup of water and cover. Cook until the water has evaporated (be careful you don't let the meat burn).

Add the gherkin and cook stirring until it has heated through.
Add another half 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 and serve.