1 cup finely chopped green onions
4 cloves garlic, minced
1 teaspoon ground scotch bonnet
4 teaspoons chopped celery
1 cup fresh parsley
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon crushed red pepper flakes
2 tablespoons flour
6 tablespoons beef broth
1 pound lean pork
3 pounds fresh oysters, sliced
In a medium saucepan, slowly drizzle green onions and garlic over the pork. Place pan over medium heat, and add celery, pressing lightly. Bring to a boil, then add scotch bonnet, celery and parsley and simmer for 5 minutes.
Stir lemon juice into pan mixture that's been cooked and brought to a boil. Stir flour into pan mixture along with cream cheese mix. Remove pan from heat, then pour 2 more teaspoons of lemon juice over corn mixture and stir all together. Toss gently until mixture coats the back of a metal spoon. Cover, and cover pan tightly with foil.
Steam ham with liquid from pan until tender when cut into small pieces, about 15 minutes. Remove from pan, discarding remaining liquid. In a large bowl, beat cream cheese and lime zest together. Cook bacon in a large, heavy skillet, stirring constantly, until crisp, about 5 minutes. Drain grease from skillet, and place on side of pan.
Melt 4 tablespoons butter in heavy heavy skillet over medium heat. Add celery and parsley; saute, stirring occasionally, for 5 minutes. Season with salt and pepper. Sprinkle the meat with flour, then spread evenly with meat you determined from fat side up.
Spoon half of scoop of meat mixture into steamer pan. Pour remaining cream of mushroom sauce over meat, then toss to coat and serve. Spoon remaining mushroom sauce over the top of the meat.