Name: Pork Colombo with tomatoes and eggplant
Prep time: 30 min
Cook time: 45 min
Yield: 4 people
Cuisine: West Indies
Ingredients: 800 g ofpork (cuts for stir-fry: shoulder or loin); 1 onion; 2 pods ofgarlic; 6 stems ofchives; 1 tbsp ofcolombo powder (If you're using a jarred mixture, divide it in half—use one half for the marinade and the other half for the sauce); 1 lemon (for the juice); 1/2 teaspoon ofallspice; 5 cl ofwater; 2 tbsp ofolive oil; salt, pepper; 4 teaspoon ofseeds for roasting (or, if you don't have those, 2 tsp mustard seeds, 1 tsp fenugreek seeds, and 1 tsp cumin seeds. You can also substitute some of these with pink peppercorns or other whole spices, depending on what you have in your spice drawer. Be careful not to use too much cumin!); 1 eggplant; 1 tomato; 100 g ofchopped tomatoes (canned); 1 tbsp ofcolombo powder (or jarred colombo sauce); 8 strands ofparsley; 4 tbsp ofolive oil; 20 cl ofwater; salt, pepper; chef's knife; cast-iron casserole (or...); sauté pan

main courses prepared in advance slow cooking traditional cuisine

Updated on 01 January 2026 by

doubichou

9 reviews 4.11 : Very good

Cuisine

West Indies

Level

Easy

Preparation

30 minutes

Cooking

45 minutes

Wait

2 hours

If you want to cook a traditional Caribbean dish, I recommend trying this recipe for pork colombo with tomatoes and eggplant!

You’ll love this dish with its exotic aroma and slightly spicy kick… The pork is first marinated, then sautéed over high heat, and once nicely browned, it simmers over low heat in a delicious sauce made with spices and summer vegetables.

To make this pork, tomato, and eggplant colombo, I drew inspiration from the recipe on the "Tatie Maryse" website, which specializes in Caribbean cuisine. I made a few adjustments to simplify the cooking process. I also tried to use ingredients that are easy to find in mainland France.

As you’ll see, this recipe is fairly simple to make. However, you’ll still need to allow for some prep and cooking time. So be sure to start a little early when making this Colombo!

And for the marinade, if you can let your pork marinate in the fridge overnight, it will taste even better!

As for the main ingredient, Colombo, you can buy it dried (in powder form) or as a condiment in a small jar. I personally chose the second option, using the organic Colombo sauce from the brand "Le voyage de Mamabe," and it was delicious.

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800 g of pork cuts for stir-fry: shoulder or loin

For the marinade
1 onion
2 pods of garlic
6 stems of chives
1 tbsp of colombo powder If you're using a jarred mixture, divide it in half—use one half for the marinade and the other half for the sauce
1 lemon for the juice
1/2 teaspoon of allspice
5 cl of water
2 tbsp of olive oil
salt, pepper

For the sauce
4 teaspoon of seeds for roasting or, if you don't have those, 2 tsp mustard seeds, 1 tsp fenugreek seeds, and 1 tsp cumin seeds. You can also substitute some of these with pink peppercorns or other whole spices, depending on what you have in your spice drawer. Be careful not to use too much cumin!
1 eggplant
1 tomato
100 g of chopped tomatoes canned
1 tbsp of colombo powder or jarred colombo sauce
8 strands of parsley
4 tbsp of olive oil
20 cl of water
salt, pepper

Kitchen utensils
chef's knife
cast-iron casserole or...
sauté pan

Preparing the marinated meat
- 1
  Cut the meat into pieces about 2 cm in size. Place them in a container that can be sealed.
- 2
  Peel and finely chop the onion, then add it to the mixing bowl.
  Peel and crush the garlic cloves using a garlic press or in a mortar. Add them to the mixing bowl.
  Rinse and finely chop the chives, then add them to the mixing bowl.
- 3
  Add the lemon juice, colombo (either the powder or half the jar of sauce), four-spice mix, oil, and water. Season with salt and pepper.
  Mix everything well, cover, and let it marinate in the refrigerator for at least two hours, or even overnight.
Cooking the colombo
- 4
  Take the marinated meat out of the fridge so it can come to room temperature.
  Crush the seeds in a mortar.
  Heat the oil in a skillet or Dutch oven, and sauté the crushed seeds for two minutes.
- 5
  Remove the onion from around the pieces of meat. Set the meat aside, and return the onion to the marinade.
  Place the pork pieces in the skillet and sear over high heat for 10 minutes, until they are nicely browned on all sides.
- 6
  Meanwhile, wash and cut the eggplants into pieces.
- 7
  Once the pork is cooked, add the marinade (including the onions) and cook for one minute, stirring occasionally.
  Add the eggplant, fresh tomato, crushed tomatoes, and colombo (either the powder or the second half of the jar), and give it a stir.
- 8
  Add the water and simmer for 30 minutes, covered, over low heat.
- 9
  Once it's done cooking, let it rest for a few minutes before serving, and add a little boiling water if there isn't enough sauce.