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pork shoulder orange juice onion shallot green pepper vegetable oil salt Malace Sauce hot pepper onion shallots garlic lemons oil salt
Viewed: 20 - Published at: 5 years agoIngredients
- 3 lbs pork shoulder, cubed 1 inch
- 2 cups orange juice, sour (bitter)
- 1 onion, finely chopped large
- 1/2 cup of chopped shallot
- 1 hot green pepper, chopped
- 1/2 cup vegetable oil
- salt
- Ti-Malace Sauce (optional)
- 2 teaspoons hot pepper
- 1 large chopped onion
- 1/2 cup chopped shallots or 1/2 cup scallion
- 3 minced garlic cloves
- 1/2 cup lemons or 1/2 cup lime juice
- 1/4 cup oil
- salt and pepper
Method
- Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
- Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
- Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
- Once cooked, drain the mixture.
- Heat the oil in a skillet
- Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
- Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.
