Spicy Haitian Pork

Chef Jose Andres loves this fiery pork dish, reminiscent of Jamaican jerk. It gets its texture--crispy on the outside and tender within--from being braised first, then fried.

 

slideshow  Jose Andres in Haiti

 

  • Active:
  • Total Time:
  • Servings: 4
  • Time(Other): Plus overnight marinating
KEY: Summer, Braising, Caribbean, Make Ahead

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Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Suggested Pairing

Cocktail: Haitian rum sour.

Contributed By Published July 2010

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