Griot With Sauce Ti-Malice – Haiti on Your Plate

Jun 07, 2023June 7, 20230 1
Griot with Sauce Ti-Malice - Haiti on Your Plate
in Pork

Prep

45 min

Cook

150 min

Ready In

195 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 habanero peppers or 1 scotch bonnet pepper
3/4 cup fresh orange juice ( about 3 large oranges )
6 tablespoons fresh lime juice , divided ( not from a bottle please ! )
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard ( optional )
1 tablespoon honey
2 teaspoons salt
4 sprigs thyme
3 lbs boneless pork shoulder , trimmed and cut into 1 to 1-1/2 inch pieces
2 cups fat-free low-sodium chicken broth
1/2 cup thinly sliced shallot
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 teaspoon canola oil

Nutrision Information

Servings Per Recipe
6
Calories
533
Sugar
11g
Fat
32g
Griot with Sauce Ti-Malice is a classic Haitian dish that is often served at celebrations and special occasions. The pork is marinated in a flavorful mixture of citrus juices, garlic, shallots, and spices before being braised until tender in the oven. The Ti-Malice sauce, made with shallots, vinegar, and peppers, provides a spicy and tangy accompaniment to the pork and is the perfect complement to its rich flavor. This dish is sure to transport you to the Caribbean with its vibrant colors, fragrant spices, and bold flavors.

Instructions

1.Preheat oven to 325 degrees F (165 degrees C).
2.In a large bowl, whisk together habanero pepper, orange juice, 4 tablespoons lime juice, shallots, garlic, Dijon mustard, honey, salt, and thyme.
3.Add pork to the bowl and stir to coat well. Cover and marinate in the refrigerator for at least 30 minutes, or overnight.
4.In a large Dutch oven or heavy-bottomed pot, heat canola oil over medium-high heat. Brown pork in batches, approximately 5 minutes per batch, and remove to a plate.
5.Once all pork is browned, return it to the Dutch oven or pot with the chicken broth. Bring to a boil, then cover and transfer to the oven. Bake for approximately 2 to 2 1/2 hours, or until the pork is very tender.
6.While the pork is cooking, make the sauce. In a small bowl, whisk together remaining 2 tablespoons lime juice, thinly sliced shallot, cider vinegar, and black pepper.
7.Once the pork is done, serve hot with sauce Ti-Malice on the side.

PROS

Griot with Sauce Ti-Malice is a traditional Haitian dish that is packed with flavor.
The marinade gives the pork a tangy and slightly sweet taste, while the sauce adds a spicy kick.

This dish is perfect for entertaining, as most of the work can be done ahead of time.

CONS

This recipe requires some planning ahead, as the pork needs to marinate for at least 30 minutes before being cooked.

Also, habanero peppers or scotch bonnet peppers can be quite spicy, so use caution when handling them and adjust the amount used based on your taste preferences.

HEALTH & BENEFITS

While not a low-calorie dish, Griot with Sauce Ti-Malice is a good source of protein and contains vitamins and minerals.
The orange juice in the marinade provides a good dose of vitamin C, while the garlic and shallots offer antioxidants and anti-inflammatory properties.

Print

Leave a Reply

Your email address will not be published.