Griot. Haitian Fried Pork With Sour Orange

This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 3  lbs  pork shoulder, cubed 1 inch
• 2  cups  orange juice, sour (bitter)
• 1  onion, finely chopped large
• 1⁄2 cup  of chopped shallot
• 1  hot green pepper, chopped
• 1⁄2 cup  vegetable oil
•  salt

• Ti-Malace Sauce (optional)

• 2  teaspoons  hot pepper
• 1  large  chopped onion
• 1⁄2 cup  chopped shallots or 1⁄2 cup scallion
• 3  minced garlic cloves
• 1⁄2 cup lemons or 1⁄2 cup lime juice
• 1⁄4 cup  oil
•  salt and pepper

Directions

1. Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
2. Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
3. Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
4. Once cooked, drain the mixture.
5. Heat the oil in a skillet
6. Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
7. Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.