Tatouni, Pork with Leeks and Carrots
Pork with Leeks and Carrots or Tatouni, a traditional Haitian pork stew that is made with leeks, carrots, and other vegetables. It is a hearty and flavorful dish that is perfect for a cold winter day. Tatouni is typically served with rice or bread, and it can also be enjoyed as a main course or a side dish.
This recipe is for a classic version of tatouni, but there are many different variations that can be made. For example, you can add other vegetables to the stew, such as potatoes, green beans, or squash. You can also add different spices to the stew, such as coriander, cumin, or allspice.
While the origin of the word “tatouni” is uncertain, the dish itself is a beloved part of Haitian cuisine. It is a simple dish to make, and the flavors are complex and delicious.
A Caribbean tradition
In the Caribbean, it is customary to eat a meat dish with provisions (vegetables such as plantains, yam potatoes, breadfruit, etc.). A rice dish is also part of the meal as an additional side dish.
Tatouni is a delicious and versatile dish that is perfect for any occasion. Whether you are serving it to your family and friends or simply enjoying it yourself, you are sure to love this traditional Haitian stew.
Pork or beef?
Pork is the traditional meat for tatouni, but you can also substitute beef. If you are using beef, be sure to choose a cut that is tender, such as flank steak or sirloin.
Making the Tatouni, pork with leeks and carrots
While this recipe is for the simplest and most authentic version of tatouni, there are many different ways to make this dish. Some people like to add their own mixture of herbs and spices, or even tomato paste. This is not necessarily a bad thing, but it is important to note that it will change the flavor of the dish.
If you are looking for a truly authentic tatouni experience, I recommend following this recipe as written. However, if you want to get creative, feel free to experiment with different ingredients and flavors. The possibilities are endless!
Ingredients
- Pork shoulder meat cut into medium-sized pieces.
- Sour orange juice for aroma and acidity
- Bouquet garni (parsley and thyme)
- Hot pepper (Scotch Bonnet or Habanero, seeds removed)
- Salt, seasoning
- Carrots peeled and sliced.
- Leeks cleaned and thinly sliced.
- Bay leaves: for seasoning.
- Onion sliced julienne, red or white
To cook the tatouni:
- If needed, cut the pork shoulder into cubes. Clean the meat with vinegar or lemon and rinse well. Pat dry.
- Place the meat and all the remaining ingredients in a heavy-bottomed pot. Cover and cook over medium-low heat until the meat is cooked through.
- Adjust seasoning to taste and serve hot with rice or boiled plantains, yam, or breadfruit.
Notes and Tips:
- For a richer flavor, you can brown the pork in a little bit of oil before adding the vegetables.
- If you don’t have any leeks, you can substitute onions.
- You can also add other vegetables to the stew, such as potatoes, green beans, or squash.
- To make the stew ahead of time, simply cook it according to the instructions, then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the stew over medium heat until warmed through.
Serving suggestions:
Tatouni is typically served with rice or bread, but it can also be enjoyed as a main course or a side dish. Here are a few serving suggestions:
- Serve over rice with a side of steamed vegetables.
- Serve with a side of crusty bread for dipping in the sauce.
- Serve as a main course with a side salad and roasted potatoes.
- Serve as a side dish with grilled chicken or fish.
No matter how you choose to serve it, tatouni is a delicious and satisfying dish that is sure to please everyone at the table.
Isn’t it better to cook with fresh herbs and fresh spices? Try this authentic recipe and don’t forget to add lots of fresh herbs and spices for a tasty dish. Enjoy it with rice, millet, polenta or boiled plantains, yam or breadfruit.
Tatouni, pork with leek and carrot
Ingredients
- 3 pounds pork shoulder meat cut in medium size pieces
- 1/2 cup sour orange juice
- 1 bouquet garni (parsley and thyme)
- 1/2 of a hot pepper (Scotch Bonnet or Habanero, seeds removed)
- 1 to 1-1/4 tablespoon salt
- 2 medium carrot peeled and sliced
- 2 leeks cleaned and thinly sliced
- 2 bay leaves
- 1 cup onion sliced julienne
Instructions
- If the pork shoulder is not already cut into pieces, cut the meat into cubes. Clean the meat in either a water and vinegar base bath or rub lemon onto each piece. Rinse with water and pat dry.
- Place meat with all the remaining ingredients in a pot with a heavy bottom. Cover and cook over medium to low heat until cooked – checking the meat occasionally for doneness.
- Adjust seasoning if preferred and serve hot with rice or boiled plantains, yam or breadfruit.
Notes
No need to add water to the meat; it will cook in its own juice and the sour orange juice. Cook the meat on low to medium heat.
- For a richer flavor, you can brown the pork in a little bit of oil before adding the vegetables.
- If you don’t have any leeks, you can substitute onions.
- You can also add other vegetables to the stew, such as potatoes, green beans, or squash.
- To make the stew ahead of time, simply cook it according to the instructions, then let it cool completely. Store the stew in an airtight container in the refrigerator for up to 3 days. When you’re ready to serve, simply reheat the stew over medium heat until warmed through.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published on August 11, 2017. Revised and updated.
