Trinidad pork chow is a traditional dish often served during the holidays such as Christmas and New Year’s Eve. It is a delightful spicy pork dish coupled with the perfect amount of spices and a touch of lime for zest.

Customarily the dish is made with tropical fruit such as mangos and pickled with hot scotch bonnet peppers. However, this recipe is a lot easier to make than the traditional version. Instead of using mangos, the pork is marinated then fried until it’s perfectly crisp and golden in color.


  • 2 Hours 10 Minutes


  • 25 Minutes


  • Serves 2


  • 1-2 pounds pork
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon Caribbean green seasoning
  • 1 teaspoon fresh ginger, grated
  • ¼ teaspoon black pepper
  • 2-3 cups vegetable oil for frying
  • Juice 1 lemon or lime
  • 1 scotch bonnet pepper, to taste (careful, they are hot)
  • 2 scallions, thinly sliced½ small red onion, thinly sliced
  • 1 clove garlic, crushed or minced
  • 1 tablespoon cilantro or Shado Beni, finely chopped
  • Pinch sea salt, to taste
  • Pinch black pepper, to taste


  • In a large bowl, add the pork, tamari or soy sauce, Caribbean green seasoning, grated ginger and black pepper. Mix until well combined. Cover and place in the refrigerator to marinate for at least 2 hours.
  • In a large and wide saucepan, heat the oil on medium flame. Gently add the marinated pork. So that the oil does not pop and splatter, use a cloth or paper towels to blot out extra moisture off the pork. Fry the pork for about 20-25 minutes or until crisp and golden in color. Make sure to turn the pork pieces every 4-6 minutes.
  • Remove the pork and place on paper towels to get rid of any excess oil and fat. Allow the pork to cool and then cut into 3/4-1 inch pieces. Place the pork in a bowl and set aside.
  • Prepare the other ingredients while the pork cools. Thinly slice the scallions, onion and scotch bonnet pepper. Crush or mince the garlic and chop the cilantro.
  • To assemble, add the vegetable mixture to the pork. Season with salt and black pepper, to taste. Combine well. Splash the pork with fresh lime or lemon juice then serve.

Best Cookware to Use:

  • Large Mixing Bowl
  • Wide Saucepan