in 3 hours and 40 minutes

Colombo de porc

Pork Colombo

Resting 2 hours


  • 1 kg pork cheek
  •  1/2 lime
  •  1 onion
  •  1 bouquet garni
  •  2 garlic cloves
  •  1 tablespoon Colombo powder
  •  2 carrots
  •  1 zucchini
  •  1 potato
  •  1 allspice leaf (or bay leaf)
  •  1 habanero pepper
  •  2 tablespoons roucou oil (or olive oil)
  •  Salt and pepper


  • Marinate the pork with the minced onion, juice of half a lime, 2 crushed garlic cloves, and the allspice leaf. Season with salt and pepper. Cover with water. Chill in the fridge for 2 hours.
  • Peel and chop the carrots into large pieces. Wash and slice the zucchini into thick rounds. Peel and quarter the potato.
  • In a pressure cooker, heat 2 tablespoons of oil and fry the pieces of pork. Reserve the marinade and spices for the sauce.
  • Brown all sides of the pork pieces without letting them burn. Add the chopped bouquet garni (6 green onions, 4 sprigs of parsley, 3 sprigs of thyme). Mix and fry for about 10 minutes. Add a bit of water if necessary. Once the meat is well seared and the herbs are fragrant, add the spices from the marinade and half of the marinade’s liquid, then the Colombo powder. Mix and let reduce for about 10 minutes.
  • Once the sauce has taken on the colour of the Colombo powder, add the vegetables and the uncut habanero. Cover with water and adjust the seasoning to your taste. Let simmer for 1 hour over low heat, checking the water level regularly.
  • Serve with white rice.

Enjoy your lunch!

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