Wash the meat thouroughly. Then transfer the meat to a bowl or the instant pot.Add the meat seasoning: Shallot, garlic cloves, min leaves, parsley, Haitian Epis, mustard, lemon juice, salt, ground cloves, and cayenne pepper. Mix well to combine and marinate for 2 hours or overnight. When ready to cook, place the meat in the instant pot. Select the "meat" option and adjust the time to 20 minutes. Turn the knob to sealant.
When complete, quick release and remove the meat and set aside. Do not discard the liquid. See below for the sauce instructions.In a deep fryer, add 4 cups of frying oil. Bring the oil to temperature to 400 degrees. In small batches, add the meat and fry for 2-4 minutes. Repeat the step with the rest of the meat.
For The Sauce
In a small saucepan add the oil over medium low heat. For this, we are using olive oil but you can also use canola oil or vegetable oil.
Next, add in the tomato paste. Stir well to combine. Cook for about 1 minute. Then add the liquid from the instant pot. Stir a couple times and allow the sauce to come to a simmer over medium low heat for about 8 minutes. Then add the rest of the sliced onions and stir. Remove the sauce from the heat and serve hot with the meat, rice, and or salad.
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).**** Calories are estimated per serving