Haitian Griot (Fried Pork)

Caribbean · 60 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 2.5 lb boneless pork shoulder, cubed
• 1/2 cup sour orange or lime juice
• 1 medium yellow onion
• 6 garlic cloves
• 1 tbsp fresh thyme
• 3 tbsp epis (Haitian seasoning base)
• 1 Scotch bonnet pepper
• 1/2 cup for frying vegetable oil
• 2 tsp salt

Method

1. Toss pork cubes with citrus juice, epis, minced garlic, thyme, minced Scotch bonnet, and salt; marinate 1 hour.
2. Transfer pork and marinade to a pot with sliced onion and 1 cup water.
3. Braise covered over medium heat 35 minutes until the pork is tender and liquid reduces.
4. Remove the pork and pat dry, reserving any braising bits.
5. Heat oil in a skillet to 375 F and fry the pork in batches 5-6 minutes until crisp and browned.
6. Drain and serve hot with pikliz and fried plantain.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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