griots
categories:  International | Pork   

Prepared: 2004-03-28

served with rice and peas (riz et pois)

Ingredients:

• ¼ cup vegetable oil
• 2 lb. boneless pork, preferably pork loin, cut into 2" cubes
• 1 cup finely chopped onions
• ¼ cup strained fresh lime juice
• ½ small hot pepper
• ½ tsp. freshly ground black pepper
• 1 cup strained orange juice
• ¼ cup finely chopped shallots or ¼ cup finely chopped scallions white part only
• ¼ cup water
• ¼ tsp. crumbled dried thyme
• ½ tsp. salt

Preparation:

• In a heavy 12-inch skillet, heat the ¼ cup of vegetable oil over moderate heat until a light haze forms above it.
• add the pork cubes.
• turn them about frequently with a spoon and regulate the heat so that they brown richly and evenly without burning.
• stir in the onions, shallots, orange juice, lime juice, water, thyme, salt, pepper and hot pepper
• bring to a boil over high heat, cover the pan, lower the heat and simmer for 30 minutes.
• then uncover the pan, raise the heat to high and, stirring frequently to prevent the meat from sticking, cook briskly for about 10 minutes, until the sauce thickens to a syrupy glaze.