Serves 2
165 min
Haitian Pork Griot
Recipe GLPRdf482497e6b07c
Tender pork shoulder steaks marinated in a vibrant blend of lime juice, garlic, thyme, and Scotch bonnet heat, then seared and braised until succulent. Finished with sautéed onions and peppers infused with warm spice notes. A classic Caribbean preparation bursting with bold flavor.
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Ingredients
4 garlic cloves, coarsely chopped
3 scallions, coarsely chopped
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper
1½ Scotch bonnet chiles, coarsely chopped
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
3 fresh lime juice
5 whole cloves
kosher salt, to taste
2 pounds boneless pork shoulder, cut into eight 1/2-inch steaks
1½ cups water
2 tablespoons vegetable oil
Directions
In a food processor or mortar and pestle, combine the chopped garlic, scallions, fresh thyme leaves, ground black pepper, and Scotch bonnet chiles. Pulse or grind until a coarse paste forms.
Place the pork shoulder steaks in a large bowl or shallow dish. Add the garlic-herb paste, lime juice, and whole cloves. Stir to coat all pork pieces evenly with the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
Remove the pork from the refrigerator and bring to room temperature for 15 minutes. Season lightly with kosher salt, adjusting to your preference.
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until shimmering.
Working in batches if necessary to avoid crowding, sear the marinated pork steaks for 3 to 4 minutes per side until a golden-brown crust forms. Transfer to a plate.
In the same skillet, add the thinly sliced onion and red bell pepper. Sauté for 3 to 4 minutes, stirring occasionally, until they begin to soften and caramelize slightly.
Return all pork steaks to the skillet, nestling them among the vegetables. Pour in 1.5 cups water to partially submerge the meat.
Bring the liquid to a simmer, then reduce heat to medium-low. Cover and braise for 1.5 to 2 hours, until the pork is very tender and beginning to break apart when tested with a fork. Stir occasionally and add water if the braising liquid reduces too quickly.
Once the pork reaches an internal temperature of 160°F or higher and is fall-apart tender, remove from heat. Taste and adjust seasoning with additional salt and lime juice as desired. Serve hot with the braised vegetables and spiced pan sauce.
