Haitian pork stew

Haitian cuisine recipes are quite underrated. The best way to popularize them is to introduce you to an amazing Haitian pork stew recipe made according to a sous vide cooking technique. I'm a big believer this juicy pork in a sweet and sour sauce will take its rightful place in your culinary guide.

Check the water level constantly as it tends to evaporate during a slow cooking.

• Preheat the coconut butter in a large non-stick pan over medium or high heat until smoky.
• Slice the pork 2.5cm thick and season slices with salt and pepper. Lay the meat out in the pan one after another to keep the temperature stable. Fry pork until golden brown from all sides for about 3-5 minutes. After that, put it in a large bowl.
• Put finely chopped garlic, bell pepper, scotch bonnet and onion to the pan. Add thyme and start cooking over a medium heat while constantly stirring this mixture. Cook until the vegetables soften for about 5 minutes.
• Add vinegar along with orange, lemon, and lime juices, Worcestershire sauce and seared pork to the pan. Turn off the fire.
• Now it's time for a little sous vide wonder. Set your thermostat to 62ºC (145ºF). Put the meat and vegetables to a large ziploc bag. Seal the bag by immersing it into the water gradually. Cook it for 24 hours. Cover the water bath with a plastic wrap or foil to minimize water evaporation. Add water from time to time to keep the pork submerged.
• When the timer goes off, take the bag out from the water bath. Lay out the stew to a serving plate and cover it to keep it warm while preparing the sauce.
• Strain any remaining cooking liquid through a fine strainer into a medium saucepan. Bring the sauce to a boil over a medium or a high heat. Continue simmering until the sauce reduces by half. Remove from heat, add parsley, season with salt and pepper. Top the pork with sauce and serve.