Griot

Ingredients

• 1000 g pork shoulder
• 200 ml sour orange juiceSubstitute: orange juice + lime juice
• 2 whole Scotch bonnet pepperSubstitute: habanero
• 4 whole shallotsSubstitute: onion
• 6 cloves garlic
• 4 sprigs thyme
• 3 whole clovesSubstitute: allspice
• 100 ml vegetable oil

Instructions

1. 1

   Cut pork into 5cm chunks. Blend sour orange juice, shallots, garlic, Scotch bonnet, thyme, and cloves into a marinade.

2. 2

   Marinate pork for at least 4 hours, preferably overnight in the refrigerator.

3. 3

   Transfer pork with its marinade to a pot. Add enough water to barely cover.

4. 4

   Simmer on medium-low for 1.5 hours until the pork is tender and liquid has mostly evaporated.

5. 5

   Heat oil in a large heavy skillet over high heat.

6. 6

   Fry the braised pork pieces until deeply caramelized and crispy on all sides, about 8 minutes total.

7. 7

   Serve with pikliz (spicy pickled cabbage), diri blan (white rice), and fried plantains — bannann peze.