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Name: Griot
Total time: 12 h 45 min
Yield: Serves 6
Cuisine: Haiti
Ingredients: 1.2 kg pork shoulder; 180 ml sour orange juice; 60 ml lime juice; 6 cloves garlic; 1 Scotch bonnet pepper; 4 sprigs fresh thyme; 15 g flat-leaf parsley; 4 green onions; 2 tsp salt; 1 tsp black pepper; 500 ml vegetable oil

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Haiti12 h 45 minServes 6già cucinato

Griot

Griyo

Ingredienti11

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

carnefruttaverduraspezie e salsealtro

Preparazione

Cut the pork into large cubes and place it in a bowl.
Blend the sour orange juice, lime juice, garlic, Scotch bonnet, thyme, parsley, green onions, salt, and pepper into a marinade.
Pour the marinade over the pork, mix well, cover, and refrigerate for at least 8 hours or overnight.
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.
Heat the oil in a deep pan until hot.
Fry the pork in batches until deeply browned and crisp on the outside.
Drain on a rack or paper and serve hot, traditionally with pikliz and fried plantains.