1 1/2 tablespoons vegetable oil
1 1/2 teaspoons ketchup
1 cup brown sugar
3 tablespoons molasses
4 pounds pork loin
1 onion, minced
6 tablespoons brown sugar
1/2 teaspoon ground black pepper
1 cup scotch bonnet chile peppers
6 sprigs fresh parsley, chopped
Heat oil in skillet over medium heat; cover. Cook pork or veal 5 minutes, or so long as it is still warm; remove pork. Stir in sugar and molasses 1 minute. Reduce heat to low; add brown sugar 1 tablespoon at a time, stirring well after each addition.
Stir pork or veal into sugar mixture, creating a bit of a spill. Mix in chiles and parsley. Pour mixture over pork or veal. Mix in chile peppers. Cover skillet. Reduce heat. Simmer 5 hours on medium heat, stirring once every 10 minutes.