1. Add pork hocks and beef to large pot. 2. Season with brown sugar, salt, pepper, seasoning salt, thyme, chili flakes, cloves, allspice, onion and celery. Add pig tails. 3. Stir to blend. 4. Add water and cassareep, and stir to blend. 5. Float cinnamon sticks and bay leaf on top. 6. Bring to a boil over medium heat, then reduce heat to simmer at least two hours, or until the meat is tender and falling off the bone. 7. Before serving, remove cinnamon sticks and bay leaf. 8. Serve over rice, or with roti or bread. 9. Bring to a boil in the pot once daily to preserve. To keep pepperpot from spoiling, avoid dipping used utensils in the pot. ---------------------------------------------------------------------------
Nutrition
Ingredients
