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.
Griot with Sauce Ti-Malice
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.
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- Calories: 223
- Fat: 8.8g
- Saturated fat: 2.6g
- Monounsaturated fat: 4.2g
- Polyunsaturated fat: 1.2g
- Protein: 27.3g
- Carbohydrate: 7.3g
- Fiber: 0.3g
- Cholesterol: 75mg
- Iron: 1.4mg
- Sodium: 668mg
- Calcium: 33mg
- 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
- 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.
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