Griot with Sauce Ti-Malice

I wanted to make a stew, but May is really not the time to be making stew.  I wanted something comforting and flavorful – and this is what I came up with thanks to Cooking Light.  Griot with Sauce Ti-Malice?  Who knew?  This Haitian dish caught me by surprise.  I looked at the ingredients and decided if I had any chance of my children eating this, I would have to omit the habanero pepper – but other than that, the different flavors looked like a very good combination.  Since my kids will always eat meat, I figured I had nothing to lose.

This dish was delicious.  It was extremely flavorful, and the pork was so ridiculously tender.  It basically fell apart when you touched it with your fork.  The sauce was delicious – I probably should have served it with rice – but instead I had a lot of vegetables in the refrigerator – so I served it with sweet potato fries and broccoli.  I covered my broccoli with the wonderful sauce – and it was amazing.  If you are looking for a comforting meal that you can cook this time of year, look no further.

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

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.

Serves 6

For a printer-friendly version of this recipe, please click here:  Griot with Sauce Ti-Malice

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