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This recipe originates in Haiti, and uses a mixture of orange and juice to give a tangy sweet/sour flavour. It can be cooked in a pan on top of the stove, or I prefer to do it in the pressure cooker, which keeps all the fantastic flavours in and cooks in a quarter of the time. Serve with rice and fried plantain. SERVES 4 Preparation Time: 15 Minutes
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| 2 lb lean boneless pork, cubed | 2 tblsp cooking oil |
| 1 green pepper, chopped | 1/4 pint orange juice |
| 1 medium onion, chopped | 3 tblsp strained fresh lime jiuce |
| 1/2 tsp dried thyme | 1/4 pint chicken stock |
| Hot pepper sauce, to taste | Salt & pepper to taste |
Heat the cooking oil in a large pan, add the pork cubes and turn over so that they are browned on all sides. Stir in the all the other ingredients and bring to the boil. Lower the heat, cover the pan and simmer for 30 minutes.
Remove the lid and cook briskly for 10 minutes until the sauce reduces to a syrupy glaze.
Try adding a spoonful of honey if the sauce is a bit too sour for your taste.
If using a pressure cooker, heat the oil in the cooker, add the pork cubes and turn over so that they are browned on all sides. Stir in the all the other ingredients and bring to the boil. Bring up to pressure and cook for 8 minutes. The sauce will be more runny - thicken it up with a little flour and water.