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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not. | 2. Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight. | 3. 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. | 4. Once cooked, drain the mixture. | 5. Heat the oil in a skillet | 6. Fry the pork in the pot until brown and crusty on the outside but tender on the inside. | 7. Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	3	lb	cubed	1727.2039	0.0	306.5447	46.2401
orange juice	2	cups		223.2	51.583999999999996	3.472	0.992
onion	1		chopped	64.0	14.944	1.76	0.16
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
green pepper	1	hot	chopped	-	-	-	-
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
salt				-	-	-	-
pepper	2	teaspoons		11.546	2.9417	0.4779	0.15
onion	1		chopped	64.0	14.944	1.76	0.16
shallot	1/2	cup	chopped	57.6	13.44	2.0	0.08
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
lemon	1/2	cup		30.74	9.8792	1.166	0.318
oil	1/4	cup		448.95	0.0	0.1435	50.9835
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.