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Culinary Arts Institute
Griots
2 lbs. boneless pork in 2 cubes
1/4 c. strained fresh lime juice
I c. strained fresh orange juice
1/4 c. water
1 c. finely chopped onions
1/4 c. finely chopped shallots
½ t. thyme
½ t. salt
½ t. freshly ground black pepper
1 chopped goat (hot) pepper
1/2 c. vegetable oil
Combine all ingredients except the oil for 4-24 hours
in the refrigerator. Separate and wipe off the pork
pieces.
In a large skillet, heat the oil slowly over moderate
heat until it forms a light haze. Add the pork cubes
and turn them frequently so that they brown evenly.
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