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Colombo de Porc (Pork Colombo)
Colombo de Porc (Pork Colombo) is a traditional Martinique recipe for a classic curry of pork and vegetables in a hot and mildly aromatic base of spices and lime juice. The full recipe is presented here and I hope you enjoy this classic Martinique version of: Pork Colombo (Colombo de Porc).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesPork RecipesVegetable RecipesMartinique Recipes
This is the pork version of Martinique's native curries or 'colombos'; named for the spice blend used as the main flavouring to prepare them.
Ingredients:
2kg of pork, cut into 3cm cubes
2 aubergines, peeled and sliced into rounds
2 courgettes, peeled and sliced into rounds
3 onions, peeled and chopped
3 garlic cloves, peeled and chopped
1 Scotch bonnet chilli, kept whole
1 tbsp of parsley, chopped
juice of 1 Lime
2 tbsp of
poudre de colombo
1 bouquet garni (typically parsley, chives and thyme)
4 tbsp of oil
Method:
Place a large saucepan over medium heat. Add the oil and use to brown the meat until nicely coloured on all sides.
Add the onions and garlic, stir to combine and fry for about 4 minutes until the onions are translucent. Scatter over the colombo powder and stir-fry for 1 minute.
Now add in the aubergine and courgette slices as well as the bouquet garni. Pour in just enough boiling water to cover the ingredients. Bring to a boil, reduce to a simmer then set aside to cook gently for 60 minutes.
Half-way through cooking add the whole chilli.
At the end of the cooking time, remove the chilli (set this aside in bowl with a little of the stock so that any chilli lovers can mash and add to their meal).
Sprinkle over the lime juice and stir to combine. Turn the curry into a warmed serving dish, sprinkle over the chopped parsley and bring to the table.
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