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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add pork hocks and beef to large pot. | 2. Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. Add pig tails. | 3. Stir to blend. | 4. Add water and cassareep, and stir to blend. | 5. Float cinnamon sticks and bay leaf on top. | 6. Bring to a boil over medium heat, then reduce heat to simmer at least two hours, or until the meat is tender and falling off the bone. | 7. Before serving, remove cinnamon sticks and bay leaf. | 8. Serve over rice, or with roti or bread. | 9. Bring to a boil in the pot once daily to preserve. To keep pepperpot from spoiling, avoid dipping used utensils in the pot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork hock	2		cubed	2134.0848	0.0	238.4933	131.5395
beef roast	1		cubed	557.6013	0.0	98.1016	18.5414
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
salt	1	teaspoon		-	-	-	-
pepper	1 1/2	1/2		8.6595	2.2063	0.3585	0.1125
seasoning salt	1	dash		806.9352	0.0	179.5204	4.5333
thyme	1/2	teaspoon		0.40399999999999997	0.0978	0.0222	0.0067
chili flake	1/4	teaspoon		806.9352	0.0	179.5204	4.5333
clove	12	cloves		-	-	-	-
allspice berry	3			806.9352	0.0	179.5204	4.5333
onion	1/2		diced	30.0	7.005	0.825	0.075
celery rib	2		diced	806.9352	0.0	179.5204	4.5333
pig tail	2		boiled cubed	806.9352	0.0	179.5204	4.5333
water	4	cups		0.0	0.0	0.0	0.0
pomeroon cassareep seasoning	0.5	jar		806.9352	0.0	179.5204	4.5333
cinnamon	2			-	-	-	-
bay leaf	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.