Pork curry from Haiti

Ingredients for 4 servings:

• 1 kg pork, slightly marbled, in large cubes
• 2 onions, chopped
• 4 cloves garlic, peeled, chopped
• 2 limes, juice
• 2 oranges, juice
• ½ tsp, heaped cayenne pepper
• 4 chili peppers, red, hot
• ½ tsp allspice powder
• ½ tsp clove powder
• 1 tbsp, heaped curry
• 1 tsp, heaped thyme
• 2 tsp, heaped turmeric
• 1 tbsp coconut oil
• 2 tbsp butter
• 700 ml chicken broth, strong

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 40 minutes

very spicy!

Heat the butter and coconut oil in a pan and sauté the chopped onion, garlic, and chilies. Let cool. Finely grind the dry spices in a mortar and pestle and pour them over the meat along with the citrus juice and onion mixture. Mix thoroughly and let marinate in a freezer bag, ideally overnight. Bring the chicken stock to a boil in a saucepan, add the seasoned meat, and simmer uncovered until the liquid has reduced to a thick brown sauce that coats the meat. The sauce should reduce until it stops dripping! Serve with rice and pineapple chutney.