Ingredients

  • 1 lb of pork shoulder, cut into chunks
  • Juice of 3 limes
  • 1 tsp 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

  •  2-3 scotch bonnet pepper sliced (for pikliz)
  • 4 cups of shredded cabbage 
  • 1 medium red onions finely sliced
  • 3 tsp kosher salt
  • 1 cup of white vinegar
  • 3 radishes, sliced

Preparation for Pikliz (can be prepared the day before)

  1. In a bowl, combine the vinegar, the lime juice, 3 tsp of kosher salt, 2 or 3 finely sliced scotch bonnet pepper, and the radishes. Mix well.  
  2. Add the shredded cabbage, sliced red onions, to the vinegar mix.  Set aside in the fridge. 

Griot

  1. Clean pork with lime and rinse under cold water. Run the meat quickly over some boiling water. Set aside.
  2. Prepare a marinade with the sea salt, chopped garlic, the leak or green onion and the lime juice, the bouquet garni, the whole pepper. Pour the marinade over the meat and let rest for 1 hour.
  3. Simmer the pork on medium heat adding the warm water gradually until cooked.
  4. Separate the cooked meat from its jus. 
  5. Combine the sour orange juice with the meat and let rest for 15 minutes. 
  6. Deep-fry until golden brown and crispy.

Fried plantains
Peel 3 green plantains and cut into 1 inch slices.
Fry in batches on medium heat for about 3-5 minutes or until cooked. Remove and flatten with a plantain press.
Fry a second time until golden and crispy and sprinkle with salt. Serve warm.