Prep 30 mins
Cook 1 hr 30 mins
This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.
- 3 lbs pork shoulder, cubed 1 inch
- 2 cups orange juice, sour (bitter)
- 1 onion, finely chopped large
- 1⁄2 cup of chopped shallot
- 1 hot green pepper, chopped
- 1⁄2 cup vegetable oil
Ti-Malace Sauce (optional)
- 2 teaspoons hot pepper
- 1 large chopped onion
- 1⁄2 cup chopped shallots or 1⁄2 cup scallion
- 3 minced garlic cloves
- 1⁄2 cup lemons or 1⁄2 cup lime juice
- 1⁄4 cup oil
- salt and pepper
- Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
- Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
- Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
- Once cooked, drain the mixture.
- Heat the oil in a skillet
- Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
- Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.
I have had this meal plenty of times, and it is very good. It was served with fried green plantains. Now I have the recipe for myself, thank you.