Spicy Haitian Pork

By cheeserohan

Ingredients

• 4 garlic cloves, coarsely chopped
• 3 scallions, coarsely chopped
• 2 teaspoons thyme leaves
• 1 teaspoon freshly ground 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

Details

Servings 4

Preparation

Step 1

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 325F. 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.