Ingredients
For the Griot
- 3 pounds (1.5 kg) pork shoulder cubed
- Salt to taste
- 1/2 teaspoon freshly cracked pepper plus more to taste
- 1 onion chopped
- 2 shallots chopped
- 4 scallions chopped
- 1 bell pepper sliced
- 4 cloves garlic divided
- 1 cube chicken bouillon optional
- 2 oranges juiced
- 2 limes juiced
- 1 tablespoon white wine vinegar
- 10 sprigs fresh thyme
- 1/2 bunch fresh parsley
- 1 Scotch bonnet pepper sliced
- 1 cups (480 ml) cups water
- 4 cups (1 liter) oil for frying
- 3 fried plantains to serve
For the pikliz
- 2 cups (200 g) cabbage shredded
- 1 cup grated carrot (about 2 medium carrots)
- 1 bell pepper sliced (optional)
- 1 medium onion sliced (about 1/2 cup)
- 3 scallions thinly sliced
- 1 shallot sliced
- Salt to taste
- Black pepper to taste
- 1 Scotch bonnet pepper divided
- 2 cups (480 mL) white wine vinegar
Instructions
For the pikliz
- Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, onion, scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
- Wearing gloves, mix using your hands. Pack the pikliz down into sterilized Mason jars. Put on the lid and refrigerate for at least 12 hours to marinate.
For the griot
- Combine the cubed pork shoulder, salt, pepper, onion, shallots, scallions, sliced bell pepper, sliced garlic cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large Dutch oven (off the heat).
- With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
- Place the deep pot with the marinated pork on the stove. Add the water and bring to a boil. Transfer the pork to the oven to braise for 1 1/2 hours or until cooked through and tender.
- Remove from oven and cool. When the pork is cool enough to handle, remove pork from liquid and place on a paper towel-lined tray to dry. Pat down the surface of the pork to make sure there is no moisture.
- Heat the oil in a large pot 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 fried plantains and the pikliz.
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