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Porc-Colombo
Porc-Colombo (Cod Fritters) is a traditional Guadeloupean recipe for a classic curry of pork and vegetables with chillies in a colombo powder spiced base. The full recipe is presented here and I hope you enjoy this classic Guadeloupean version of: Porc-Colombo.
prep time
30 minutes
cook time
30 minutes
Total Time:
60 minutes
Additional Time:
(+30 minutes marinating)
Makes:
6
Rating: 
Tags : CurryChilli RecipesSpice RecipesPork RecipesVegetable RecipesGuadeloupe Recipes
This is the classic Antillean curry made with colombo powder. This version originates in Guadeloupe. The cive referred to in this recipe is the Welsh onion or bunching onion,
Allium fistulosum you can substitute this with young common onion or more mature spring onions.
Ingredients:
800g pork meat, cubed
4 cives
5 sprigs of parsley
2 hot chillies, finely chopped
1 branch of thyme
1 onion
1 courgette
1 aubergine
3 potatoes, peeled
1 green mango, peeled and chopped
7 garlic cloves
1/4 tsp ground coriander seeds
1/4 tsp ground aniseed
2 tbsp
poudre de colombo
1/4 tsp ground cloves
juice of 1 lemon
vinegar, oil, salt, freshly-ground black pepper, to taste
Method:
Add the cubed meat to a bowl then season with salt, black pepper, 5 mashed garlic cloves, 1 chopped chilli, the ground cloves and a little vinegar. Cover and set it aside to marinate for about 30 minutes.
Finely chop the cives, onion and the remainder of garlic. Fry them gently in a little oil for about 4 minutes, until soft, then add the coriander, aniseed and thyme. Add the meat and the chopped mango and fry to brown the meat. Add the second chilli.
Chop the aubergine, the courgette and the peeled potatoes. Add them to the meat with the Colombo powder, mixed to a paste with a little water. Pour in enough water to cover the meat, put the lid on the saucepan and let it simmer for about 50 minutes (stir from time to time) until the meat is tender.
Five minutes before the end of cooking, add the lemon juice.
Adjust the seasonings to taste and serve.
