Griot With Sauce Ti-Malice - Haiti On Your Plate
- 1 habanero peppers or 1 scotch bonnet pepper
- 3/4 cup fresh orange juice (about 3 large oranges)
- 6 tablespoons fresh lime juice, divided (not from a bottle please!)
- 3 tablespoons minced shallots
- 2 tablespoons minced fresh garlic
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon honey
- 2 teaspoons salt
- 4 sprigs thyme
- 3 lbs boneless pork shoulder, trimmed and cut into 1 to 1-1/2 inch pieces
- 2 cups fat-free low-sodium chicken broth
- 1/2 cup thinly sliced shallot
- 1 teaspoon cider vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon canola oil
- 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!
peppers, fresh orange juice, lime juice, shallots, fresh garlic, honey, salt, thyme, pork shoulder, chicken broth, shallot, cider vinegar, freshly ground black pepper, canola oil
Taken from www.food.com/recipe/griot-with-sauce-ti-malice-haiti-on-your-plate-435001 (may not work)