📝 About This Recipe
Hailing from the Artibonite region of Haiti, Lalo is a prestigious and soul-warming stew that celebrates the earthy, silky texture of jute leaves. This labor of love combines tender pieces of pork shoulder and blue crab with a rich, dark base of greens, creating a depth of flavor that is truly unparalleled in Caribbean cuisine. It is a dish that commands patience and respect, rewarding the cook with a velvety, savory masterpiece that tastes like the heart of the island.
🥗 Ingredients
The Meat and Seafood
- 2 lbs Pork Shoulder (cut into 1.5-inch cubes)
- 4-6 pieces Blue Crabs
- 1/2 lb Smoked Turkey Neck or Ham Hock (for deep smoky undertones)
The Greens and Base
- 4 cups Dried Jute Leaves (Lalo) (thoroughly rinsed)
- 1 lb Fresh Spinach (roughly chopped)
- 1/2 cup Haitian Epis (Seasoning Base) (blend of scallions, garlic, peppers, and herbs)
- 3 tablespoons Vegetable Oil
Aromatics and Liquid
- 1 Yellow Onion (finely diced)
- 4 Garlic Cloves (minced)
- 1 Scotch Bonnet Pepper (kept whole for aroma)
- 4-5 whole Cloves (pressed into the onion or pepper)
- 6 cups Beef or Vegetable Stock (plus more if needed)
- 2 tablespoons Lime Juice (freshly squeezed)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
Clean the pork cubes by rubbing them with lime juice and rinsing with hot water. Pat dry and toss with 3 tablespoons of Haitian Epis; let marinate for at least 30 minutes.
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2
In a large, heavy-bottomed pot (a Dutch oven is ideal), heat the vegetable oil over medium-high heat. Brown the pork cubes on all sides until they develop a deep golden-brown crust.
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3
Add the smoked turkey neck and diced onions to the pot. Sauté for 5 minutes until the onions are translucent and the smoky aroma is released.
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4
Stir in the remaining Haitian Epis and minced garlic, cooking for another 2 minutes until fragrant, being careful not to burn the garlic.
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5
Add the dried jute leaves to the pot. Stir well to coat them in the rendered fat and aromatics. The leaves will look very dry at first, but they will soften beautifully.
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6
Pour in the 6 cups of stock. Bring the mixture to a rolling boil, then immediately reduce the heat to low.
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7
Cover the pot tightly and simmer for approximately 90 minutes. This long simmer is essential to break down the tough fibers of the jute leaves.
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8
After 90 minutes, stir in the fresh spinach. The spinach adds a vibrant green color and balances the texture of the jute leaves.
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9
Gently nestle the cleaned crab pieces into the stew. Add the whole Scotch Bonnet pepper (with cloves inserted) on top. Do not burst the pepper if you want to control the heat.
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10
Continue to simmer, uncovered, for another 30-40 minutes. The liquid should reduce and thicken into a silky, slightly mucilaginous consistency that Lalo is famous for.
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11
Taste the stew and adjust seasoning with salt and pepper. Remove the Scotch Bonnet pepper and cloves before serving.
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12
Finish with a final squeeze of lime juice to brighten the earthy flavors, and let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always rinse dried jute leaves thoroughly to remove any grit or sand. If the stew becomes too thick, add a splash of water or stock to maintain a velvety consistency. For the most authentic flavor, use a mix of pork and crab; the crab provides a necessary sweetness to the earthy greens. Do not skip the browning of the meat, as this 'fond' at the bottom of the pot creates the dark, rich color of the final stew. If you cannot find dried jute leaves, look for them in Middle Eastern markets labeled as 'Molokhia'.
🍽️ Serving Suggestions
Serve over a generous bed of Haitian white rice (Diri Blanc) to soak up the sauce. Pair with a side of 'Pikliz' (spicy pickled cabbage) to provide a crunchy, acidic contrast to the rich stew. Add a few slices of boiled green plantain or yam for extra heartiness. Enjoy with a glass of cold 'Jus de Citron' (Haitian lemonade) or a Prestige beer. A side of avocado slices adds a creamy texture that complements the silky greens perfectly.