Griot With Sauce Ti-Malice - Haiti on Your Plate

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 27hrs 5mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • MARINADE:
  • Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
  • Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
  • In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
  • PORK:
  • Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
  • Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
  • Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
  • Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
  • Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
  • Place pork in bowl; pour sauce ovver pork.
  • BON APPETIT :).
  • *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!
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