Griots de Porc

Glazed Pork Pieces

Preparation info
  • Serves


    • Difficulty


Appears in

By Elisabeth Lambert Ortiz

Published 1973

  • About


  • 3 lb. shoulder of pork, cut into 2-inch cubes
  • 1 large onion, finely chopped
  • 3 c


Place the pork in a heavy, covered casserole with the onion, shallots, thyme, bitter orange juice, hot pepper, garlic if liked, salt and pepper to taste and allow to stand for 1 hour at room temperature. Some cooks marinate the pork overnight in the refrigerator.

When ready to cook cover with water and simmer, covered, until the pork is tender, about an hour and a half. Drain thoroughly