Ingredients
-
4
-
5
-
2
-
1
-
2
-
1
-
1
-
2
-
3
-
6
-
-
2
-
1 1/2
-
2
-
Directions
Haitian Griots,This is a traditional “Manje Kreyol” recipe which means it is part of the Haitian Creole culture.Extremely popular as a street food offered during holidays and celebrations.,What a wonderful flavor! I thought this was a little tedious to produce with all the different steps, but it was well worth it. I don’t have a blender, so I just minced everything. As a result, I didn’t really have a paste to carmelize on the last step. However, the flavor was still really excellent. I just spooned a tablespoon of the greatly-reduced sauce over the fried pork at the end. YUM!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Blender, Combine the Garlic With the Scallions, Thyme, Black Pepper, Chiles, Onion, Bell Pepper, Orange and Lime Juices, Coffee Beans and 2 Teaspoons of Salt, and Puree. |
|
2
Done
|
Transfer to a Resealable Plastic Bag. Add the Pork Shoulder Cubes to the Bag and Turn to Coat. Refrigerate the Pork Overnight. |
|
3
Done
|
Preheat the Oven to 325 Degrees F. Remove the Pork from the Marinade and Transfer to a Dutch Oven or Covered Casserole Dish. Add the Water and Bring to a Boil. Reserve the Marinade. |
|
4
Done
|
Cover and Braise the Pork in the Oven For 1 Hour and 30 Minutes, Stirring the Cubes a Few Times, Until Tender; Transfer Them to a Bowl. |
|
5
Done
|
Boil the Braising Liquid Until Reduced to 1 Cup (approx. 10 Minutes). Strain Into a Saucepan and Boil Until Reduced to 1/2 Cup (approx. 8 Minutes). Add the Marinade and Boil For 1 Minute. |
|
6
Done
|
Lightly Season the Pork With Salt and Add the Reduced Sauce. Stir Well. in a Nonstick Skillet, Heat the Vegetable Oil. Add the Pork and Cook Over Medium-High Heat Until the Cubes Are Browned and Glazed, About 2 Minutes Per Side, Then Serve. |
