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  Added: Jul 19, 2006  •  Visited (568)  •  Print version Print this recipe (37)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Glazed And Braised Pork
(Griots)
What You Need:
  • ¼ cup vegetable oil
  • 2 pounds lean boneless pork, preferably pork loin, trimmed of excess fat and cut into 2-inch cubes
  • 1 cup finely chopped onions
  • ¼ cup finely chopped shallots, or substitute ¼ cup finely chopped scallions, white part only
  • 1 cup strained fresh orange juice
  • ¼ cup strained fresh lime juice
  • ¼ cup water
  • ¼ teaspoon crumbled dried thyme
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

  • How To Cook:
    1. In a heavy 12-inch skillet, heat the ¼ cup of vegetable oil over moderate heat until a light haze forms above it. Add the pork cubes. Turn them about frequently with a spoon and regulate the heat so that they brown richly and evenly without burning.

    2. Stir in the onions, shallots, orange juice, lime juice, water, thyme, ½ teaspoon of salt and ½ teaspoon of pepper. Bring to a boil over high heat, cover the pan, lower the heat and simmer for 30 minutes.

    3. Then uncover the pan, raise the heat to high and, stirring frequently to prevent the meat from sticking, cook briskly for about 10 minutes, until the sauce thickens to a syrupy glaze.

    4. To serve, transfer the entire contents of the skillet to a heated platter. "Griots" are traditionally served with sauce Ti-Malice and accompanied by fried sweet potatoes or fried Banane Pese.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Haiti
    Main Ingredient » Meat & Poultry » Pork
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Fruits » Orange
    Dish » Stew



     




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