Colombo de Porc (Pork Colombo Curry) is a traditional Saint-Martin recipe for a classic curry of pork and vegetables flavoured with the local version of Colombo curry powder. The full recipe is presented here and I hope you enjoy this classic Saint-Martin version of: Pork Colombo Curry (Colombo de Porc).
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Colombos are the French-style curries made throughout the Francophone Caribbean (though Saint Martin has its own version of the spice blend). This is a version from the Island of Saint Martin, which is made on both the French side (Saint-Martin) and the Dutch side (Sint Maarten) of the island as well as neighbouring Saint Barthélemy. The serving of curry with mash (often potatoes but can also be plantains, tannia or taro) is a Saint Marten peculiarity, but odd as it sounds it's actually a pretty good combination.
Ingredients:
700g stewing pork, cubed
4 potatoes, peeled and quartered
4 carrots, peeled and sliced into rounds
1 aubergine, diced
4 spring onions, halved lengthways and sliced thinly
500ml vegetable stock
2 tbsp Colombo curry powder
oil, for frying
salt, freshly-ground black pepper, hot chilli powder, to taste
Method:
Place a deep frying pan or wok over medium heat. Once hot add a drizzle of oil and use to fry the pieces of pork until nicely browned all over.
Now add in all the vegetables, sprinkle over the colombo spice blend and stir-fry for 1 minute. Pour over the stock then bring to a simmer.
Cover the pan and simmer for about 90 minutes until the meat is tender and the gravy has thickened.
Check on the curry occasionally, adding more stock or water as need
1. Cut the pork into pieces, peel the potatoes and cut them into quarters, peel the carrots and cut them into rounds, and dice the eggplant.
2. Quarter the spring onions and thinly slice the stems.
3. Heat a drizzle of oil in a deep sauté pan and brown the pieces of meat. About five minutes before the end of cooking taste the curry and adjust the seasonings (salt, black pepper and chilli powder) to taste
Serve hot, accompanied by rice, mashed potatoes and/or rotis.
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