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home > recipes > meat > griots
from Chicago, IL I received a request for Haitian recipes. Here we are... Glazed and Braised Pork 1/4 cup vegetable oil 2 pounds boneless pork loin, cut into 2-inch cubes 1 cup finely chopped onions 1/4 cup finely chopped shallots, or substitute green onions (white part only) 1 cup strained fresh orange juice 1/4 cup strained fresh lime juice 1/4 cup water 1/4 teaspoon crumbled dried thyme 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 small hot pepper, minced In a large, heavy skillet, heat the vegetable oil over medium until a light haze forms above it. Add the pork cubes. Turn frequently with a spoon and adjust the heat as necessary so the cubes 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, then cover the skillet, lower the heat and simmer 30 minutes. Uncover the skillet, increase the heat to high and, stirring frequently to prevent the meat from sticking, cook briskly 10 minutes or until the sauce thickens to a syrupy glaze. 414 calories (52% from fat),24 grams fat (5 grams sat. fat), 13 grams carbohydrate, 36 grams protein, 367 mg sodium, 100 mg cholesterol, 46 mg calcium, 1 gram fiber

Griots


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keyword: griots
ethnicity: central american
recipes for meat
recipes by dave
Email Address:
(posted October 17, 2003)

from Chicago, IL

I received a request for Haitian recipes. Here we are...

Glazed and Braised
Pork

1/4 cup vegetable oil
2 pounds boneless
pork loin, cut into 2-inch cubes
1 cup finely chopped onions
1/4 cup finely chopped shallots, or substitute
green onions (white part only)
1 cup strained fresh
orange juice
1/4 cup strained fresh
lime juice
1/4 cup water
1/4 teaspoon crumbled dried
thyme
1/2 teaspoon
salt
1/2 teaspoon freshly ground black pepper
1/2 small
hot pepper, minced

In a large,
heavy skillet, heat the vegetable oil over medium until a light haze forms above it. Add the pork cubes. Turn frequently with a spoon and adjust the heat as necessary so the cubes 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, then cover the skillet, lower the heat and simmer 30 minutes.

Uncover the
skillet, increase the heat to high and, stirring frequently to prevent the meat from sticking, cook briskly 10 minutes or until the sauce thickens to a syrupy glaze.

414 calories (52% from
fat),24 grams fat (5 grams sat. fat), 13 grams carbohydrate, 36 grams protein, 367 mg sodium, 100 mg cholesterol, 46 mg calcium, 1 gram fiber



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