Ti-Malice Sauce

Compliments of Chef Crystal Baldwin


Serves: 8 | Prep-Time: 1 hr. | Cook Time: 10 min.

  • 1/2 cup onions, minced
  • 1/4 cup shallots, minced
  • 1/4 cup lime juice
  • 1 clove garlic, minced
  • 1 tsp. habanero pepper, minced
  • 2 tbsp. olive oil
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
recipe one

  1. Mix the onions, shallots and lime juice in a non-reactive sauce pan and let stand 1 hour.
  2. Add the remaining ingredients and stir. Place on the stove over medium-high heat and bring to a boil.
  3. Remove from the heat and let cool. Serve with the Griot de Porc.

Nutritional Information (Per Serving): Calories 40, Fat 3.5g, Sat. Fat 0.5g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 2g, Fiber 0g, Sugars 1g, Protein 0g, Vitamin A 0%DV, Vitamin C 6%DV, Calcium 0%DV, Iron 0%DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


Griot de Porc

Compliments of Chef Crystal Baldwin


Serves: 8 | Prep-Time: 1 hr. 20 min. | Cook Time: 2 hrs.

  • 3 lb. pork shoulder,
  • cut into 2-inch cubes
  • 2 cups chopped onions
  • 1/2 cup chopped shallots
  • 2 tsp. fresh thyme
  • 2/3 cup orange juice
  • 1/3 cup lime juice
  • 1 tsp. habanero pepper, minced
  • 2 cloves garlic, minced
  • 2 tsp. salt
  • 1 tsp. fresh-ground pepper
  • 3 cups water
  • 1/2 cup canola oil
recipe two

  1. Combine pork, onions, shallots, thyme, orange juice, lime juice, habanero pepper, garlic and salt and pepper in a large Dutch oven or heavy bottom pot. Let marinate for 1 hour (or overnight in the refrigerator).
  2. Pour 3 cups of water into the pot. Place the pan on the stove over medium-high heat. Cover and bring to a boil, then turn the heat down and let simmer until the meat is tender, approximately 1-1/2 hours.
  3. Stir occasionally, being careful not to break the habanero pepper, if using.
  4. Remove pot from heat and the pork pieces from the liquid. Heat a separate pan over medium to medium-high heat and add oil.
    Carefully fry pork pieces in batches until well browned on all sides. Serve with the Ti-Malice Sauce recipe on previous page.

Nutritional Information (Per Serving): Calories 470, Total Fat 38g, Sat. Fat 10g, Trans Fat 0g, Cholesterol 110g, Sodium 140mg, Total Carbohydrates 1g, Dietary Fiber 0g, Sugars 0g, Protein 30g, Vitamin A 0% DV, Vitamin C 6% DV, Calcium 4% DV, Iron 10% DV.

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.


Porchetta

Compliments of Pork Adorer, Justin Guerino


Serves: 12 | Prep-Time: 1 hr. | Cook Time: 3 hr. 10 min.

  • 3 lb. boneless center cut pork
  • loin, trimmed
  • 6 lb. fresh pork belly, skin on
  • 1/2 bulb of fennel, diced
  • 1 medium shallot, diced
  • 3 cloves garlic, minced
  • 2 Tbsp. canola oil
  • Zest of 1 lemon
  • 1/2 bunch of fresh parsley
  • Kosher salt
  • Fresh-ground pepper
  • 1/4 lb. speck prosciutto,
  • sliced thin
  • Butcher’s twine
recipe three

  1. Preheat oven to 500°F.
  2. Place pork belly skin-side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhang, trim meat. Unroll; set loin aside.
  3. Sauté fennel, shallots and garlic in oil over medium heat for 3-4 minutes until translucent. Transfer mixture to a food processor.
  4. Add lemon zest, parsley, kosher salt and pepper to the processor; purée into a paste.
  5. Make 1/3-inch deep scores on the flesh side of the pork belly as well as scores on the skin side (making sure not to cut into meat).
  6. Rub salt and pepper on both sides of the pork belly and pork loin and let sit for 1 hour.
  7. Arrange pork belly skin-side down, rub paste over belly.
  8. Place strips of speck prosciutto over pork belly, then place pork loin over prosciutto.
  9. Roll belly around loin and tie crosswise with twine in 1/2-inch intervals. Trim twine and place meat on roasting rack.
  10. Place in oven and roast for 40 min. Reduce heat to 300°F and roast for 1.5 to 2 hours or until internal temperature reaches a minimum of 145°F.
  11. Let rest for 30 minutes and slice with a serrated knife into 1/2-inch rounds.

Nutritional Information (Per Serving): Calories 740, Fat 52g, Sat. Fat 17g, Trans Fat 0g, Cholesterol 215mg, Sodium 470mg, Total Carbohydrate 2g, Fiber 0g, Sugars 1g, Protein 67g, Vitamin A 6% DV, Vitamin C 10% DV, Calcium 4% DV, Iron 10% DV

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.