Griot With Sauce Ti-Malice - Haiti On Your Plate

Name: Griot With Sauce Ti-Malice - Haiti On Your Plate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
MARINADE:
2
Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
3
Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
4
In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
5
PORK:
6
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.
7
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.
8
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.
9
Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
10
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.
11
Place pork in bowl; pour sauce ovver pork.
12
BON APPETIT :).
13
*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!

1099

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Griot With Sauce Ti-Malice - Haiti On Your Plate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!