Maple-Habanero Glazed Pork Steaks - AMY'S GARDEN
Note from Bon Appétit: Before you throw side-eye at us about the 10 habanero chiles we call for, give us a chance to explain. The seeds are removed and then the
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.amysorganicgarden.com.
Ingredients
- 4 ½-inch-thick pork shoulder (Boston butt) steaks (about 9 ounces each)
- Kosher salt
- 8–10 large habanero and/or aji dulce chiles, seeded, chopped (WEAR GLOVES!)
- ½ cup 80-proof clear liquor, such as tequila, vodka or rum
- 1 orange
- 4 tablespoons extra-virgin olive oil, divided
- 1 3-inch cinnamon stick
- 2 whole star anise (optional)
- 3 large sprigs thyme, divided
- ½ large red onion, finely chopped
- 3 garlic cloves, finely grated
- 1 cup pure maple syrup
- ¾ cup plus 1 tablespoon white wine vinegar
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