Porc Roussi de Martinique

Background

Porc Roussi de Martinique is a cornerstone of Creole home cooking from the French Antilles, celebrated for deep caramelization, bold aromatics, and a balanced interplay of heat, sweetness, and brightness. The word roussi refers to a deliberate browning technique that coaxes a mahogany glaze onto well-seasoned meat, creating layers of flavor that feel both rustic and refined. In Martinique, families often prepare this dish for gatherings, pairing it with rice, root vegetables, or simple salads. The method is straightforward: marinate, caramelize, deglaze, and simmer until tender, then glaze the sauce. What emerges is a richly browned stew, glossy and savory, built from a short list of pantry staples and a green seasoning base used throughout the Caribbean.

Ingredients

• pork shoulder 900 g to 1.1 kg, cut into 3 cm cubes
• lime 1 large, zest and juice
• garlic 6 cloves, minced
• onion 2 medium, finely chopped and divided
• scallion 2 stalks, thinly sliced
• chives small handful, finely sliced
• parsley small bunch, finely chopped
• thyme 4 to 6 sprigs, leaves stripped
• bay leaf 2
• allspice 1 teaspoon
• clove 2 whole
• cinnamon 1 small stick
• brown sugar 2 tablespoons
• vegetable oil 2 tablespoons
• white rum 2 tablespoons
• Scotch bonnet 1 small, seeded and minced to taste
• black pepper 1 teaspoon, freshly ground
• salt 1.5 teaspoons, or to taste
• water about 1 cup, plus more as needed

Preparation

1. Make a green seasoning: In a mortar, food processor, or blender, combine garlic, half the onion, the scallion, chives, parsley, and thyme. Add the zest and juice of the lime, the white rum, the black pepper, and the salt. Pulse to a coarse paste.
2. Marinate: Toss the cubes of pork shoulder with the seasoning paste and the minced Scotch bonnet until evenly coated. Cover and refrigerate for at least 30 minutes for a quick marinade; for deeper penetration, go to 8 hours or up to 12 hours.
3. Prepare for cooking: Remove the pork shoulder from the fridge, scrape excess paste from the surface to prevent scorching, and reserve the leftover marinade. Pat the pork shoulder lightly dry to encourage browning.

Cooking process

1. Caramel base: Heat a heavy pot over medium heat and add the vegetable oil. Sprinkle in the brown sugar and let it melt, bubble, and darken to a deep amber. Aim for a controlled caramel, not burnt; this takes about 3 minutes.
2. Brown the meat: Add the pork shoulder in batches, turning to coat with the caramel. Sear until well colored on most sides, about 10 minutes, adjusting the heat so the caramel stays dark but does not turn bitter.
3. Build aromatics: Stir in the remaining chopped onion and cook until translucent, about 3 minutes. Return any reserved juices from resting to the pot.
4. Season the stew: Add the reserved marinade along with the bay leaf, the allspice, the clove, and the cinnamon. Deglaze with water to barely cover the meat, scraping up caramelized bits.
5. Simmer to tenderness: Bring to a gentle boil, then reduce to a quiet simmer and cover. Cook until the pork shoulder is tender but not falling apart, about 45 minutes, checking occasionally and adding a splash of water if needed.
6. Glaze and finish: Uncover and raise the heat to medium high to reduce the sauce to a shiny coating, about 8 minutes. Adjust with a pinch of salt, a grind of black pepper, and a small squeeze of lime to brighten.

How to enjoy

Serve Porc Roussi de Martinique with plain rice, a bean pilaf, or boiled root vegetables to soak up the glossy sauce. A crisp salad and a wedge of lime provide freshness. The dish is richly seasoned and lightly piquant, so a mild side keeps balance. Leftovers reheat beautifully; warm gently with a spoonful of water to loosen the glaze.

Tips and variations

• Heat level: Use more or less Scotch bonnet to match your preference.
• Spirit: The white rum in the marinade lends subtle aroma; you can omit it if desired without altering the core method.
• Caramel care: If the brown sugar darkens too quickly, lower the heat and splash a tablespoon of water to halt overbrowning before adding the pork shoulder.
• Seasoning swap: If you lack fresh herbs for the paste, increase the amounts of parsley and thyme you do have, and lean on the warm backbone of allspice and a single clove to keep the profile balanced.
• Make ahead: Marinate the pork shoulder the day before and cook the next day; the flavors deepen with time. If the sauce thickens too much on reheating, loosen with a splash of water and finish with a squeeze of lime and a pinch of salt.