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What You Need:
(To Serve: 4)
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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
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Translate this recipe:
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| How To Cook: |
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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.
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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.
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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.
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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.
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