Chef José Andrés 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.
José Andrés in Haiti
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
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 It
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.
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