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 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.