Haitian Pork Stew (Griots)
Prep time: About 1 hour
Cooking time: About 3 hours
Makes: 24 servings
- 10 lb. boneless pork loin (one whole loin)
- 1/2 cup mild olive oil
- 2 large yellow onions, chopped (5 cups)
- 1 1/4 cups chopped shallots (3 shallots)
- 1 1/4 cups fresh lime juice (10 limes)
- 2 cups fresh orange juice (15 oranges)
- 1 cup water
- 2 t. ground black pepper
- 1/2 t. chili powder
- 1/2 t. dried thyme
- 1 1/2 t. sea salt
- Trim the fat and membrane from the loin. Cut into 2-inch cubes (about 70 - 75).
- Heat olive oil in a heavy skillet until a light haze forms. Add pork in batches and turn to brown all sides.
- Remove browned pork, drain off excess oil, and transfer to a 2-gallon stew pot.
- Continue browning additional batches of pork. Oil will probably splatter, so be prepared.
- Pour off remaining oil. Add water to loosen the brown coating in the pan. Add to the stew pot.
- Pour in the remaining ingredients, cover and simmer 2 hours, stirring occasionally.
- Remove the lid and simmer another 30 minutes to thicken somewhat.
Serve over rice or rice and beans.
Inspired by a recipe found on the Internet, which was from "Mountain Maid Best Made Cookbook".
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