Griot. Haitian Fried Pork With Sour Orange

Recipe by MarraMamba
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs pork shoulder, cubed 1 inch
  • 2
    cups orange juice, sour (bitter)
  • 1
    onion, finely chopped large
  • 12
    cup of chopped shallot
  • 1
    hot green pepper, chopped
  • 12
    cup vegetable oil
  • Ti-Malace Sauce (optional)
  • 2
    teaspoons hot pepper
  • 1
    large chopped onion
  • 12
    cup chopped shallots or 1/2 cup scallion
  • 3
  • 12
    cup lemons or 1/2 cup lime juice
  • 14
    cup oil
  • salt and pepper
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DIRECTIONS

  • Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
  • Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
  • 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.
  • Once cooked, drain the mixture.
  • Heat the oil in a skillet
  • Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
  • Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.
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