Chef José Andrés loves this fiery pork dish, which is marinated with garlic, chiles, and limes, braised and then fried.

Ingredients

• 4 garlic cloves, coarsely chopped
• 3 scallions, coarsely chopped
• 2 teaspoons thyme leaves
• 1 teaspoon freshly ground black pepper
• 1 or 2 scotch bonnet chiles, coarsely chopped
• 1 medium onion, thinly sliced
• 1 red bell pepper, thinly sliced
• juice of 3 limes
• 5 whole cloves
• kosher salt
• 2 pounds boneless pork shoulder, cut into eight 1/2-inch-thick steaks
• 1 1/2 cups water
• 2 tablespoons vegetable oil

Directions

1. Combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, lime juice, cloves and 2 teaspoons of salt in a blender and puree. Transfer it to a resealable plastic bag. Add the pork shoulder steaks to the bag and turn to coat. Refrigerate the pork overnight.
2. Preheat the oven to 325°F. Remove the pork from the marinade and transfer to an enameled cast-iron casserole; add the water and bring to a boil. Reserve the marinade. Cover and braise the pork in the oven for 1 hour and 30 minutes, turning the steaks a few times, until tender; transfer them to a plate.
3. Boil the braising liquid until reduced to 1 cup, 10 minutes; strain into a saucepan and boil until reduced to 1/2 cup, 8 minutes. Add the marinade and boil for 1 minute.
4. Lightly season the pork with salt and brush with the reduced sauce. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over moderately high heat until the steaks are browned and glazed, about 2 minutes per side, then serve.