Haitian Griot with Pikliz and Fried Plantains for a Flavorful Meal

1. 1

   In a bowl, combine orange juice, lime juice, chopped onion, minced garlic, thyme, salt, black pepper, and scotch bonnet.

2. 2

   Cut pork shoulder into cubes and marinate in the mixture for at least 2 hours, preferably overnight for deeper flavor.

3. 3

   In a pot, add the marinated pork along with 1 cup of water and simmer over medium heat until tender, about 45 minutes.

4. 4

   Once tender, heat oil in a large skillet over medium-high heat and fry the cooked pork until golden and crispy.

5. 5

   For Pikliz, mix shredded cabbage, carrots, chopped scotch bonnet, and vinegar in a bowl; let it sit for 30 minutes.

6. 6

   In the same oil, fry the sliced plantains until golden and crispy, about 3-4 minutes on each side.

7. 7

   Serve the crispy Griot with a side of Pikliz and fried plantains for a complete meal.

Per serving