Haitian Pork Griot, MELISSA CLARK
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- 1 small Scotch bonnet or habanero chile
- 1 medium onion,diced
- 1 small green bell pepper, diced
- 1 small red bell pepper, diced
- ¼ cup fresh chopped Italian parsley, more for serving
- 1 tablespoon kosher salt, more to taste
- 1 tablespoon coarsely ground black pepper
- 6 sprigs fresh thyme, plus more thyme leaves for serving
- 2 garlic cloves, finely chopped
- ¼ cup cane vinegar or cider vinegar
- Juice of 1 orange Juice of 1 lemon Juice of 1/2 lime
- 1 tablespoon Worcestershire sauce
- 3 pounds pork shoulder, not too lean, cut into 1 1/2-inch chunks
- 2 tablespoons coconut oil (melted) or olive oil, more as needed
- Cooked rice, for serving
- Pikliz, for serving (see recipe)
- Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
- Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
- The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
- Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
- Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
- Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
- To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.
- Recipe Type : National Cuisines
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