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Tatouni, pork with leek and carrot

A quick and easy stew, Tatouni, pork with leek and carrot, is perfect with rice, millet or polenta and even with boiled starchy vegetables like potatoes.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Gemma


  • 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


  • If the pork shoulder is not already cut into piece, 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.


You can also add all the ingredients in a pot without the onion if you don't like crunchy onions. Add the onion in the last 5 minutes of cooking.
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.
Tatouni is traditionally served in Haiti with cassava bread, or boiled plantains, yam, plantains, or breadfruit.