Nutrient Analysis of Selected Web recipes
Nicole Jean, RD, CDN, CDE

Griots (Glazed and Braised Pork)

From: www.bhm.org

Ingredients:

• 2 lb. boneless pork, preferably pork loin, cut into 2" cubes
• 1 c. strained orange juice
• 1 c. finely chopped onions
• 1/4 c. vegetable oil
• 1/4 c. finely chopped shallots or
• 1/4 c. finely chopped scallions white part only
• 1/4 c. water
• 1/4 c. strained fresh lime juice
• 1/2 small hot pepper
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. crumbled dried thyme

Preparation:

In a heavy 12-inch skillet, heat the 1/4-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.

Serves 8

Serving Size: 4 oz

 

NUTRITION INFORMATION PER SERVING
Calories	249
Protein	25 gm
Fat	12 gm
Carbohydrates	6 gm
Sodium	200 mg
Cholesterol	62 mg
Fiber	0 gm

Click here for the Daily Values Reference Table

---

Nicole Jean is a Registered Dietitian and a Certified Diabetes Educator who practices in Long Island, New York.
Read her Nutritional Tips for Haitians series of articles written for Windows on Haiti.