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Epicurious
Bon Appétit

Pork Pepperpot

Bowl of pork pepperpot on wooden table.
Photograph by Julia Stotz

Pepperpot, a national dish of Guyana, is usually served for special occasions and around the holidays, particularly Christmas. Its complex, layered flavor belies its simplicity and endless adaptability. Commonly made with chunks of beef or oxtail, the slow-cooked stew is heady with spices like cinnamon, clove, and indigenous hot peppers. Cassareep—a sticky syrup made from cassava root and flavored with spices—gives pepperpot its signature espresso-brown color and bittersweet top notes. At Canje, in Austin, Texas—one of our 10 Best New Restaurants of 2022—chef Tavel Bristol-Joseph sources small-batch cassareep direct from Guyana. For the rest of us, Bristol-Joseph recommends Dave’s brand (find it online or in the international aisle of your grocery store).

Pepperpot reheats well and is even better made a few days ahead. Cassareep is believed to have preservative qualities and traditionally pepperpot is left on the stove and reheated over several days without fear of spoiling. Any well-marbled cut of beef or goat suited for braising can be used instead of pork.

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What you’ll need

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