Prep 20 mins
Cook 2 hrs
This is a traditional "Manje Kreyol" recipe which means it is part of the Haitian Creole culture.Extremely popular as a street food offered during holidays and celebrations.
- 4 garlic cloves, coarsely chopped
- 5 scallions, coarsely chopped
- 2 teaspoons thyme leaves (prefer fresh but dried is ok)
- 1 teaspoon fresh ground black pepper
- 2 scotch bonnet peppers, coarsely chopped
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 oranges, juice of
- 3 limes, juice of
- 6 whole coffee beans
- kosher salt, to taste
- 2 lbs boneless pork shoulder, diced into 1/2-inch-thick chunks
- 1 1⁄2 cups water
- 2 tablespoons vegetable oil
- In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
- Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
- Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
- Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
- Boil the braising liquid until reduced to 1 cup (approx. 10 minutes). Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes). Add the marinade and boil for 1 minute.
- Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.
What a wonderful flavor! I thought this was a little tedious to produce with all the different steps, but it was well worth it. I don't have a blender, so I just minced everything. As a result, I didn't really have a paste to carmelize on the last step. However, the flavor was still really excellent. I just spooned a tablespoon of the greatly-reduced sauce over the fried pork at the end. YUM!
First off, I was happy to see a recipe where I can use our Scotch Bonnets. Now I just need to find recipes for our Ghost Peppers and Trinidad Scorpions.<br/><br/>At first glance, this recipe looks complicated, but it really wasn't. Started it the day before, and got the meat marinating. Next day, I actually cooked the meat a couple of hours longer because I wanted it to be fork tender. Next time I make this (and there will be a next time with this!), I'm going to add a couple of extra Scotch Bonnets because it was just too tame for us. It was just so flavorful and delicious. Could've even used it as a chili verde and ate it with refried beans and tortillas.