Pork Griot

Name: Pork Griot
Yield: 4
Ingredients: 2 lbs Pork Shoulder, cubed; Salt and pepper, to taste; 1 Onion, chopped; 3 Scallions, chopped; 1 Bell pepper, sliced; 2 Garlic cloves; 2 Oranges; 2 Limes; 1 tbsp White wine vinegar; 4 Thyme sprigs; ½ Parsley, chopped; 1 Scotch bonnet, sliced; 2 cups Water; 4 cups Oil, for frying

CategoryBilingual, Creole, This Week Menu

Yields4 Servings

2 lbs Pork Shoulder, cubed

Salt and pepper, to taste

1 Onion, chopped

3 Scallions, chopped

1 Bell pepper, sliced

2 Garlic cloves

2 Oranges

2 Limes

1 tbsp White wine vinegar

4 Thyme sprigs

½ Parsley, chopped

1 Scotch bonnet, sliced

2 cups Water

4 cups Oil, for frying

Preheat oven to 350°F (180°C).

Place the following in a large dutch oven pot; 2 cups of water and bring to a boil. Transfer the pork to the oven to braise for 1½ hours or until cooked through and tender.

Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
Heat a pot of oil to 350°F (180°C).

Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
Transfer the pork to a paper towel-lined plate to drain.

Serve with rice, beans, fried plantains, and the pikliz.

Ingredients