Griot with Sauce Ti-Malice

Griot with Sauce Ti-Malice Recipe
Photo: Kwaku Alston; Styling: Kevin Crafts
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.

Yield:

10 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)

Recipe from

Nutritional Information

Calories 223
Fat 8.8 g
Satfat 2.6 g
Monofat 4.2 g
Polyfat 1.2 g
Protein 27.3 g
Carbohydrate 7.3 g
Fiber 0.3 g
Cholesterol 75 mg
Iron 1.4 mg
Sodium 668 mg
Calcium 33 mg

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

Note:

Bruce Weinstein and Mark Scarbrough,

May 2010
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