FRITAY
Ingredients
- 1 lb of pork shoulder, cut into chunks
- Juice of 3 limes
1 tsp of coarse sea salt or regular sea salt
3 medium chopped garlic cloves
- 1 bouquet garni with thyme and parsley
- 1 whole scotch bonnet pepper
- 2 tbsp sour orange juice
- 1 medium green onion or a some sliced leak
- 4-6 cups of warm water (to cook the meat)
- Oil for frying
Pikliz
4 cups of shredded cabbage
1/2 medium red onion, finely sliced
- 2-3 tsp of kosher salt
- 1 radish, sliced
- 2 Scotch bonnet peppers
- ½ cup lime juice
Preparation
Pikliz is best if prepared 1 or 2 days prior
1. In a bowl, combine lime juice, kosher salt, red onion, the scotch bonnet pepper and radish. Mix well and adjust the taste and the level of heat as needed.
2. Incorporate the shredded cabbage, mix well until well combined.
3. Transfer the pikliz to a close container and let it macerate in the fridge for 1 or 2 days before serving.
Griot
1. Clean the meat with lime and rinse under cold water.
2. Pour some boiling water over the meat and quickly remove the chunks.
3. Using a food processor or mortar and pestle, crush the garlic, salt, green onion and a piece of scotch bonnet pepper. Add 1 tbsp of sour orange juice or lime juice. Season the meat with this preparation and let it marinate for 30 minutes to 1hour minimum.
4. Add the bouquet garni to the meat and cook on low to medium heat, adding the hot water gradually until tender.
5. Combine the sour orange juice with the meat and let rest for 15 minutes.
6. Deep fry until golden brown. Griot can also be baked, covered with foil for 45 minutes at 350 degrees.
Fried plantains
- Peel 3 green plantains and cut into 2 inch slices.
2. Fry in batches on medium heat for about 5 to 7 minutes.
3. Smash the half-fried plantains with a plantain press.
4. Fry the smashed plantains a second time until slightly crispy. Transfer the fried plantains onto a paper towel to absorb excess oil. Sprinkle the fried plantains with salt and serve hot along with griot and pikliz.