Trinidad Pepper Pot

• 1 1 pork knuckles or 1 lamb
• 3 lbs fresh lean pork
• 1 lb salt pork or 1 lb pickled pork
• 4 4 scotch bonnet peppers or 4 habaneros
• 1 bunch fresh thyme
• 1 lb onion
• 2 tablespoons brown sugar, heaped
• 1/2 cup cassava juice (cassareep)

1. clean & cut meat into small pieces.
2. Put into a large NON METAL pot (clay)& cover with plenty of water.
3. Simmer for 2 hours.
4. Add peppers ( In a small cloth bag), thyme sliced,onions, sugar & casseripe.
5. Simmer until meat is tender.
6. Boil everyday to keep fresh.
7. Add fredsh meat (or cooked leftovers) from time to time.
8. NEVER ADD ANYTHING WITH STARCH OR FLOUR,(even Rice) as pepperpot could sour & go bad.
9. ALWAYS USE NON METAL UTENSILS (ie wooden spoons).
10. Add water with cassereep every so often & boil.

pork knuckles, fresh lean pork, salt pork, scotch bonnet peppers, thyme, onion, brown sugar, cassava juice

Taken from www.food.com/recipe/trinidad-pepper-pot-245911 (may not work)