Griot

Ingredients

• 1kg pork shoulder, cubed
• 1 onion, chopped, 4 cloves garlic, sliced
• 1 bell pepper, sliced, 3 scallions, chopped
• 1 scotch bonnet pepper, sliced (seeds removed for less heat)
• Juice of 2 limes, juice of 1 orange
• 2 tbsp white vinegar
• 1 tsp thyme, 1 tbsp chopped parsley
• 1 tsp salt, 1 tsp black pepper
• Oil, for frying
• Pikliz (spicy pickled cabbage), to serve

Steps

1. Combine pork with onion, garlic, bell pepper, scallions, scotch bonnet, lime and orange juice, vinegar, thyme, parsley, salt, and pepper; marinate at least 2 hours, ideally overnight in the fridge.
2. Transfer everything to a pot, cover with water, and simmer 60-90 minutes until the pork is fork-tender but still holding together; drain, reserving the aromatics.
3. Heat oil to 190C (375F), fry the pork in batches until deep golden and crispy on the outside, 5-7 minutes.
4. Serve hot with pikliz and fried plantains.