Griots

[JOH]

Ingredients:

* 1 cup vegetable oil
* 2 lb. boneless pork, preferably pork loin, cut into 2" cubes
* 1 cup finely chopped onions
* 1 cup strained fresh lime juice
* 1 small hot pepper
* 1 tsp. freshly ground black pepper
* 1 cup strained orange juice
* 1 cup finely chopped shallots or � cup finely chopped scallions white part only
* 1 cup water
* 1 tsp. crumbled dried thyme
* 1 tsp. salt



Method:
In a heavy 12-inch skillet, heat the � cup of vegetable oil over moderate heat until a light haze forms above it. Add the pork cubes. Turn them about frequently with a spoon and regulate the heat so that they brown richly and evenly without burning. Stir in the onions, shallots, orange juice, lime juice, water, thyme, salt, pepper and hot pepper. Bring to a boil over high heat, cover the pan, lower the heat and simmer for 30 minutes. Then uncover the pan, raise the heat to high and, stirring frequently to prevent the meat from sticking, cook briskly for about 10 minutes, until the sauce thickens to a syrupy glaze.