2 pounds boneless pork loin, cut into 1- to 2-inch cubes
2 cups chopped onion
1 Scotch bonnet or habanero chili pepper, minced
3 cloves garlic, minced
5 sprigs fresh thyme, or about 3 teaspoons dried
1/4 cup finely chopped shallots or 4 scallions, white and light-green parts
Juice of 2 fresh limes (about 1/3 cup)
1/2 cup orange juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Water to cover
2/3 cup vegetable oil
Combine all ingredients except oil and water in a large, shallow glass baking dish. Cover and marinate overnight in the refrigerator.
Transfer the marinated meat to a large, heavy saucepan, and add just enough water to cover the meat. Bring it to a boil, then reduce the heat to a simmer, cooking for 45 to 60 minutes, or until most of the liquid is evaporated.
Heat the oil in a large skillet, add the pork cubes and fry until the pork is brown and crusty on the outside but tender on the inside, about 10 minutes. Pork can be cooked in two batches, to keep from crowding the skillet. Serve hot, on toothpicks as a snack or as a main dish with fried plantains and salad.
Serves 5 or 6.
Per serving (based on 6): 408 calories, 30 gm protein, 1 gm carbohydrates, 31 gm fat, 95 mg cholesterol, 8 gm saturated fat, 124 mg sodium, trace dietary fiber