Nutrition Facts
6 servings
6
Pork Colombo: the best recipe
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Tradition holds that it should be eaten for Father's Day!
Pork
6 pork belly cut into 5 cm pieces
3 zucchini
1 eggplant
500 potatoes
3 sliced shallots
4 spring onions
3 heaped with cumin seeds
1 Caribbean pepper (about the size of a one-euro coin) sliced.
15 chicken broth
vegetable oil
1 bay leaf
lime for serving
Marinade
1 lime
2 cloves garlic
3 vegetable oil
salt and freshly ground pepper
Directions
1
Place the meat in a large bowl, season with salt and pepper. Add the lemon juice and crushed garlic. Then add the oil and spice blend, and mix. Finally, add the meat and mix to thoroughly coat the meat with the marinade. Cover and let marinate for 30 minutes.
2
Preheat your oven to 150°C (thermostat 5). Cut the potatoes, zucchini, and eggplant into 2-3 cm cubes. Slice the shallots and onions.
3
Heat 2 tablespoons of oil in a pot or large skillet. Add the cumin seeds and sauté them over high heat for about 1 minute, until they start to sizzle. Add the meat (without the marinade) and brown it for about 5 minutes on all sides. Set the meat aside.
4
Add a tablespoon of oil to the pot and sauté the shallots and onions for 5 minutes.
5
To finish, add the spice blend, the pepper, the chopped vegetables, and the meat. Also add the bay leaf, the marinade, and the broth. Cover and let simmer for 30 minutes. Serve with rice and lime.
Ingredients
Pork
6 pork belly cut into 5 cm pieces
3 zucchini
1 eggplant
500 potatoes
3 sliced shallots
4 spring onions
3 heaped with cumin seeds
1 Caribbean pepper (about the size of a one-euro coin) sliced.
15 chicken broth
vegetable oil
1 bay leaf
lime for serving
Marinade
1 lime
2 cloves garlic
3 vegetable oil
salt and freshly ground pepper
Directions
Directions
1
Place the meat in a large bowl, season with salt and pepper. Add the lemon juice and crushed garlic. Then add the oil and spice blend, and mix. Finally, add the meat and mix to thoroughly coat the meat with the marinade. Cover and let marinate for 30 minutes.
2
Preheat your oven to 150°C (thermostat 5). Cut the potatoes, zucchini, and eggplant into 2-3 cm cubes. Slice the shallots and onions.
3
Heat 2 tablespoons of oil in a pot or large skillet. Add the cumin seeds and sauté them over high heat for about 1 minute, until they start to sizzle. Add the meat (without the marinade) and brown it for about 5 minutes on all sides. Set the meat aside.
4
Add a tablespoon of oil to the pot and sauté the shallots and onions for 5 minutes.
5
To finish, add the spice blend, the pepper, the chopped vegetables, and the meat. Also add the bay leaf, the marinade, and the broth. Cover and let simmer for 30 minutes. Serve with rice and lime.
Notes
-
Loulou
Excellent recipe Do not hesitate to cook on low heat for 2 to 3 hours, adding the zucchini and eggplant halfway through cooking. For Titi 17, it is important to know how to read the recipe, avoid spelling mistakes, and have a little sense to appreciate the quantities. -
Cathy
Excellent Excellent recipe, very well explained, with no possible mistakes! I highly recommend it! I really liked the method of cooking the vegetables above the meat, without mixing everything together, and I will use it elsewhere. My suggestion: I didn't have cumin seeds. Instead, I used some sesame seeds and a pinch of ground coriander. -
Leinlein
Turn on the oven? Why?
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