Griots - Glazed & Braised Pork Chunks |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I found this on & Mountain Made Best Made by Elizabeth Turnbull. A Haitian favorite and is easily transported! Usually served with Diri et Pois Cole #148364 and Banan Pese #148367 with Picklese #148276. Ingredients:
1/4 cup vegetable oil |
2 lbs pork loin, cut into 2-inch cubes |
1 cup onion, finely chopped |
1/4 cup fresh lime juice or 1/4 cup fresh lemon juice, strained |
1/2 scotch bonnet pepper, finely chopped |
1/2 teaspoon freshly ground coarse black pepper |
1 cup strained orange juice |
1/4 cup shallots, finely chopped or 1/4 cup finely chopped scallion, white part only |
1/4 cup water |
1/4 teaspoon crumbled dried thyme |
1/2 teaspoon salt |
Directions:
1. In a heavy 12 skillet, heat oil over moderate heat untillight haze forms.
2. Add pork cubes turning frquently, so that they brown richly and evenly, without burning.
3. Stir in onion, shallots, orange juice, lime juice, water, salt, pepper and hot pepper.
4. Bring to a boil over high heat, cover pan, lower heat and simmer for 30 minutes.
5. Uncover the pan, raise heat to high and stir frequently to prevent meat from sticking.
6. Cook briskly for 10 minutes, until sauce thickens to syrupy glaze.
7. Serve and enjoy!
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