{"id":286,"date":"2013-04-26T22:36:24","date_gmt":"2013-04-26T22:36:24","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/braised-pork-with-tangy-shallot-sauce\/"},"modified":"2013-04-26T22:36:24","modified_gmt":"2013-04-26T22:36:24","slug":"braised-pork-with-tangy-shallot-sauce","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/braised-pork-with-tangy-shallot-sauce\/","title":{"rendered":"Braised Pork with Tangy Shallot Sauce*"},"content":{"rendered":"<div>\n<div>\n<p>This dish involves braising chunks  of pork, saut\u00e9ing them until crisp, and then cooking with some braising  liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment,  is named for a trickster in voodoo mythology. It&#8217;s a piquant, sour  sauce, a foil to the sweeter pork. For the most authentic taste, serve  with rice and pan-fried plantains. Garnish with cilantro leaves and  serve with lime wedges, if desired.<\/p>\n<\/p><\/div>\n<p>Cooking Light<\/p>\n<ul>\n<li><strong>Yield:<\/strong> 10 servings (serving size: about 3 ounces pork and 2 tablespoons sauce)<\/li>\n<li><strong>Total (includes marinating time):<\/strong>14 Hours <\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Ingredients<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<ul>\n<li>1  habanero pepper <\/li>\n<li>3\/4 cup fresh orange juice (about 3 large oranges) <\/li>\n<li>6 tablespoons fresh lime juice, divided <\/li>\n<li>3 tablespoons minced shallots <\/li>\n<li>2 tablespoons minced garlic <\/li>\n<li>1 tablespoon Dijon mustard <\/li>\n<li>1 tablespoon honey <\/li>\n<li>1 1\/2 teaspoons salt <\/li>\n<\/ul>\n<ul>\n<li>4  thyme sprigs <\/li>\n<li>3 pounds boneless pork shoulder, trimmed and cut into 1 1\/2-inch pieces <\/li>\n<li>2 cups fat-free, lower-sodium chicken broth <\/li>\n<li>1\/2 cup thinly sliced shallots <\/li>\n<li>1 teaspoon cider vinegar <\/li>\n<li>1 teaspoon freshly ground black pepper <\/li>\n<li>1 tablespoon canola oil <\/li>\n<\/ul><\/div>\n<div>\n<div>\n<div>\n<h3>Preparation<\/h3>\n<\/p><\/div>\n<\/p><\/div>\n<div>\n<p>1. Cut habanero in half. Seed one half of pepper, and leave  seeds in other half. Mince both pepper halves. Combine minced habanero,  orange juice, 1\/4 cup lime juice, minced shallots, and next 5  ingredients (through thyme) in a large bowl; stir with a whisk. Add  pork; toss to coat. Cover and chill 12 to 24 hours.<\/p>\n<p>2. Place pork and marinade in a Dutch oven over medium-high heat. Add  broth; bring to a boil. Cover, reduce heat, and simmer 1 1\/2 hours or  until meat is tender. Remove pork from pan with a slotted spoon,  reserving cooking liquid. Strain cooking liquid through a sieve into a  bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour  reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom  corner of bag; drain liquid into a medium saucepan, stopping before the  fat layer reaches the opening. Discard fat. Set 1\/2 cup cooking liquid  aside.<\/p>\n<p>3. Place saucepan with cooking liquid over medium-high heat; bring to  a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced  shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and  keep warm.<\/p>\n<p>4. Heat oil in a large nonstick skillet over medium heat. Add pork;  cook 10 minutes, turning to brown well on all sides. Add reserved 1\/2  cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat  to medium-high; cook 4 minutes or until liquid nearly evaporates,  stirring occasionally. Place pork in a bowl; pour sauce over pork.<\/p>\n<div><strong>Amount per serving<\/strong>  <\/p>\n<ul>\n<li> Calories:         <span> 223 <\/span> <\/li>\n<li> Fat:         <span> 8.8g <\/span> <\/li>\n<li> Saturated fat:         <span> 2.6g <\/span> <\/li>\n<li> Monounsaturated fat:         <span> 4.2g <\/span> <\/li>\n<li> Polyunsaturated fat:         <span> 1.2g <\/span> <\/li>\n<li> Protein:         <span> 27.3g <\/span> <\/li>\n<li> Carbohydrate:         <span> 7.3g <\/span> <\/li>\n<li> Fiber:         <span> 0.3g <\/span> <\/li>\n<li> Cholesterol:         <span> 75mg <\/span> <\/li>\n<li> Iron:         <span> 1.4mg <\/span> <\/li>\n<li> Sodium:         <span> 550mg <\/span> <\/li>\n<li> Calcium:         <span> 33mg <\/span> <\/li>\n<\/ul><\/div>\n<\/p><\/div>\n<\/p><\/div>\n","protected":false},"excerpt":{"rendered":"<p>This dish involves braising chunks of pork, saut\u00e9ing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It&#8217;s a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2013\/04\/26\/braised-pork-with-tangy-shallot-sauce\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Braised Pork with Tangy Shallot Sauce*&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-286","post","type-post","status-publish","format-standard","hentry","category-pork"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/286","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=286"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/286\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=286"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=286"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=286"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}