Griot

Griyo

Ingredients11

• pork shoulder1.2 kg
• sour orange juice180 ml
• lime juice60 ml
• garlic6 cloves
• Scotch bonnet pepper1
• fresh thyme4 sprigs
• flat-leaf parsley15 g
• green onions4
• salt2 tsp
• black pepper1 tsp
• vegetable oil500 ml

Method

1. Cut the pork into large cubes and place it in a bowl.
2. Blend the sour orange juice, lime juice, garlic, Scotch bonnet, thyme, parsley, green onions, salt, and pepper into a marinade.
3. Pour the marinade over the pork, mix well, cover, and refrigerate for at least 8 hours or overnight.
4. Transfer the pork and marinade to a pot, add a splash of water if needed, and simmer until the pork is tender and the liquid has mostly cooked away.
5. Heat the oil in a deep pan until hot.
6. Fry the pork in batches until deeply browned and crisp on the outside.
7. Drain on a rack or paper and serve hot, traditionally with pikliz and fried plantains.