Griot – crisp Haitian pork

Ingredients

• 800 g pork shoulder in 4 cm pieces
• 1 orange
• 2 limes
• 3 chopped garlic cloves
• 1 chopped onion
• 3 chopped spring onions
• 2 tbsp chopped parsley
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp pepper
• 2 dl water
• 7 dl neutral frying oil
• 200 g finely shredded cabbage
• 1 grated carrot
• 1 finely chopped chilli, to taste
• 1 dl white wine vinegar

Method

1. 1Mix pork with orange and lime juices, garlic, onion, spring onions, parsley, thyme, salt and pepper. Marinate refrigerated for 30 minutes.
2. 2Mix cabbage, carrot, chilli, vinegar and a pinch of salt for pikliz and chill.
3. 3Put meat, marinade and 2 dl water in a pot. Simmer covered for 60–75 minutes until tender. Lift out meat and dry thoroughly.
4. 4Fry meat in small batches at 180°C for 3–4 minutes until crisp and golden. Drain and serve with pikliz.