Culinary Treasures of Haiti: A Journey Through Authentic Flavors

1. Season the pork cubes with salt and pepper. Heat the olive oil in a large skillet over medium heat.

2. Add the pork cubes to the skillet and cook until browned on all sides.

3. Add the onion, garlic, and epis to the skillet and cook until softened.

4. Add the chicken broth to the skillet and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender.

5. Uncover the skillet and increase heat to medium-high. Cook the pork, stirring occasionally, until browned and crispy.

1. In a large bowl, combine the cabbage, onion, carrots, and green bell pepper.

2. In a saucepan, combine the vinegar, sugar, salt, thyme, and oregano. Bring to a boil, stirring until the sugar dissolves.

3. Pour the hot vinegar mixture over the cabbage mixture. Cover and refrigerate for at least 24 hours before serving.

1. Combine all ingredients in a blender and blend until smooth.

2. Pour the sauce into a saucepan and bring to a boil. Reduce heat to low and simmer for 30 minutes.

3. Remove from heat and let cool. Store the sauce in a jar in the refrigerator for up to 2 months.

1. Preheat oven to 375 degrees F (190 degrees C).

2. In a large bowl, combine the sweet potatoes, coconut milk, brown sugar, granulated sugar, melted butter, vanilla extract, cinnamon, and nutmeg