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Pork Griot

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.

Nutrition Facts

Servings 0

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