Spicy Haitian Pork


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 before it is fried.

Active Time:
40 mins
Total Time:
2 hrs 45 mins


  • 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


  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.

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