This dish involves braising chunks of pork, sautéing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It's a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and pan-fried plantains. Garnish with cilantro leaves and serve with lime wedges, if desired.
1 habanero pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided
3 tablespoons minced shallots
2 tablespoons minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 thyme sprigs
3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces
2 cups fat-free, less-sodium chicken broth
1/2 cup thinly sliced shallots
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
How to Make It
Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.
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 a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.
Heat oil in a large nonstick skillet 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 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.
We got married in the Caribbean and decided to make this for our anniversary dinner. So glad we did. The flavors are amazing. We de-seeded the entire habanero, and found it to not be spicy at all. Think next time we'll keep 1/2 the seeds as the recipe stated for a little more heat. Served with sautéed plantains and Roasted Corn, Black Bean, and Mango Salad.
My boyfriend is of Haitian descent and he loved this Griot! We're making it for his father, who is from Haiti next time he's over. We used a very good habanero which made it just a touch spicier than he prefers. Next time I will probably seed the whole thing instead of just half.
Absolutely delicious - just takes a little planning ahead for decadent, yummy results! Don't let an unfamiliar name deter you from making this dish. It is easy and flavorful and a great new way to have pork! I serve with rice and black beans.
This recipe is amazing. The pork is crispy on the outside and very tender. I like things on the spicy side so I used the seeds from both sides of the pepper and it was delicious. Perfect with mashed plantains and black beans.
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