Griot with Sauce Ti-Malice

In this dish, chunks of pork are braised, fried until crisp, and then cooked with a small amount of braising liquid while the pork slowly caramelizes. Ti-Malis, a Haitian condiment, is named after a trickster from voodoo mythology. This is a savory sour sauce that can be used to decorate sweeter pork. For an authentic taste, serve with rice and bananas sauteed in a pan. Garnish with coriander leaves and serve with lime wedges, if desired.
Cut the habanero in half. Add salt to one half of the pepper, and leave the seeds in the other half. Pass both halves of pepper through a meat grinder. Combine the chopped habanero, orange juice, 1/4 cup lime juice, chopped shallots, and the following 5 ingredients (with thyme added) in a large bowl; whisk to combine. Add the pork; stir to coat. Cover and refrigerate for 12 to 24 hours.Bake pork with marinade in a roasting pan over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until meat is tender. Remove the pork from the pan with a slotted spoon, reserving the cooking liquid. Strain the cooking liquid through a sieve into a bowl; remove any dry residue. Place a large zippered plastic bag in the bowl. Pour the remaining cooking liquid into the bag; let stand for 5 minutes. Cut off 1 bottom corner of the sachet; drain the liquid into a medium-sized saucepan, stopping until the layer of fat reaches the opening. Cut out the fat. Set aside 1/2 cup of the cooking liquid.Place a saucepan of cooking liquid over medium-high heat; bring to a boil. Cook for 20 minutes or until reduced to about 1 cup. Add the chopped shallots, vinegar, black pepper, and 1 tablespoon of lime juice. Cover and keep warm.Heat the oil in a large nonstick skillet over medium-high heat. Add the pork; cook for 10 minutes, until lightly browned on all sides. Add the remaining 1/2 cup of cooking liquid and the remaining 1 tablespoon of lime juice. Increase the heat to medium-high; cook for 4 minutes or until the liquid has almost evaporated, stirring occasionally. Put the pork in a bowl; pour the sauce over the pork.