Spicy Haitian Pork

porkThis recipe is modified slightly from the July 2010 issue of Food and Wine magazine. It is wonderful. It makes 6 servings.




Spicy Haitian Pork

4 garlic cloves, coarsely chopped
3 scallions, coarsely chopped
2 teaspoons thyme leaves
1 teaspoon freshly ground black pepper
1 or 2 Scotch bonnet chiles, coarsely chopped
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
Juice of 3 limes
5 whole cloves
Kosher salt
2 pounds boneless pork shoulder, cut into chunks
1 1/2 cups water
2 tablespoons vegetable oil


In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, lime juice, cloves and 2 teaspoons of salt, and puree; transfer to a resealable plastic bag. Add the pork shoulder to the bag and turn to coat. Refrigerate the pork overnight.

Preheat the oven to 325°. Remove the pork from the marinade and transfer to an enameled cast-iron casserole; add the water and bring to a boil. Reserve the marinade. Cover and braise the pork in the oven for 1 hour and 30 minutes, turning the pork a few times, until tender; transfer  to a plate.

Boil the braising liquid until reduced to 1 cup, 10 minutes; strain into a saucepan and boil until reduced to 1/2 cup, 8 minutes. Add the marinade and boil for 1 minute.

Lightly season the pork with salt and brush with the reduced sauce. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over moderately high heat until the pork is browned and glazed, about 2 minutes per side, then serve.

By my calculations – Per serving – Calories: 357, Total Fat: 25g, Sat. Fat: 8.4g, Carbs: 5.3g, Fiber: 0.9g, Protein: 26.8g

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