Griot recipe

Haitian pork marinated in sour orange and epis, braised in that marinade until it gives way, then deep-fried so the outside cracks.

13 hours and 45 minutesmedium10 ingredients

Ingredients

• 1000 g pork shoulder
• 250 ml sour orange juice
• 4 tbsp epis
• 6 clove garlic
• 1 onion
• 1 scotch bonnet pepper
• 1 bunch thyme
• 4 whole cloves
• 750 ml oil
• 200 g pikliz

How to make Griot

1. Cut 1 kg of pork shoulder into 4 cm cubes and wash them with 250 ml of sour orange juice, rubbing the meat, then drain.
2. Marinate the pork overnight in the fridge with 4 tbsp of epis, 6 crushed garlic cloves, 1 sliced onion, a bunch of thyme, 4 cloves and 1 whole scotch bonnet.
3. Tip the pork with its marinade into a pot, add water to barely cover, bring to a boil then cover and simmer 1 hour until the meat is tender and almost dry.
4. Take out the scotch bonnet and the thyme, then let the pork cook uncovered until the liquid is gone. Keep the caramelised juices at the bottom.
5. Dry the cubes on paper. Wet meat will spit in the oil.
6. Heat 750 ml of oil to 180 °C and fry the pork in batches for 5 to 7 minutes, until the edges are dark and crisp.
7. Drain on a rack and deglaze the reserved braising juices with a little water to pour over the meat.
8. Serve hot with 200 g of pikliz and fried plantains.

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