- 4 garlic cloves, coarsely chopped
- 3 scallions, coarsely chopped
- 2 teaspoons thyme leaves
- 1 teaspoon freshly ground black pepper
- 1 or 2 Scotch bonnet chiles, coarsely chopped
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- Juice of 3 limes
- 5 whole cloves
- Kosher salt
- 2 pounds boneless pork shoulder, cut into eight 1/2-inch-thick steaks
- 1 1/2 cups water
- 2 tablespoons vegetable oil
How to make this recipe
In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, lime juice, cloves and 2 teaspoons of salt, and puree; transfer to a resealable plastic bag. Add the pork shoulder steaks to the bag and turn to coat. Refrigerate the pork overnight.
Preheat the oven to 325°. Remove the pork from the marinade and transfer to an enameled cast-iron casserole; add the water and bring to a boil. Reserve the marinade. Cover and braise the pork in the oven for 1 hour and 30 minutes, turning the steaks a few times, until tender; transfer them to a plate.
Boil the braising liquid until reduced to 1 cup, 10 minutes; strain into a saucepan and boil until reduced to 1/2 cup, 8 minutes. Add the marinade and boil for 1 minute.
Lightly season the pork with salt and brush with the reduced sauce. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over moderately high heat until the steaks are browned and glazed, about 2 minutes per side, then serve.
Cocktail: Haitian rum sour.