Haiti's beloved twice-cooked pork — marinated in citrus and Scotch bonnet, braised until tender, then fried until caramelized and crispy at the edges.
Tarvittavat välineet
deep-fryer, stovetop, pot
Cut pork into 5cm chunks. Blend sour orange juice, shallots, garlic, Scotch bonnet, thyme, and cloves into a marinade.
Marinate pork for at least 4 hours, preferably overnight in the refrigerator.
Transfer pork with its marinade to a pot. Add enough water to barely cover.
Simmer on medium-low for 1.5 hours until the pork is tender and liquid has mostly evaporated.
Heat oil in a large heavy skillet over high heat.
Fry the braised pork pieces until deeply caramelized and crispy on all sides, about 8 minutes total.
Serve with pikliz (spicy pickled cabbage), diri blan (white rice), and fried plantains — bannann peze.