Griot

Ingredients

• 3 lbs pork shoulder, cut into chunks
• Juice of 3 sour oranges (or lime and orange juice mixed)
• 6 cloves garlic, minced
• 1 onion, chopped
• 2 scallions, chopped
• 1 scotch bonnet pepper, minced
• 1 tbsp fresh thyme
• 1 tbsp Haitian epis (seasoning base)
• Vegetable oil for frying
• Salt and black pepper to taste

Instructions

1. 1Marinate the pork chunks with citrus juice, garlic, onion, scallions, scotch bonnet, thyme, epis, salt, and pepper for at least 2 hours or overnight.
2. 2Transfer the pork with its marinade to a pot, add just enough water to cover, and simmer 45-50 minutes until tender.
3. 3Drain the pork, reserving the cooked aromatics, and pat the pieces dry.
4. 4Heat oil in a deep skillet or pot to 350F.
5. 5Fry the pork chunks in batches for 5-7 minutes until deeply golden and crisp on the edges.
6. 6Drain on paper towels.
7. 7Serve hot with pikliz and fried plantains.

Comments

Loading comments…