Cooking Times

735 min
Prep Time
70 min
Cook Time
805 min
Total Time

Ingredients (12 items)

3.00 lbs Pork shoulder
cubed
1.00 cup Sour orange juice
or mix orange and lime
1.00 large Onion
quartered
8.00 cloves Garlic
minced
2.00 Scotch bonnet peppers
whole
4.00 sprigs Thyme
fresh
0.50 cup Parsley
chopped
4.00 whole Cloves
3.00 cups Vegetable oil
for frying
2.00 tbsp Salt
1.00 tbsp Black pepper
2.00 cups Pikliz
spicy cabbage slaw

Instructions (8 steps)

1
Marinate pork with orange juice, garlic, salt, pepper, parsley, thyme overnight.
720 minutes
2
Boil pork in marinade with onion, cloves, scotch bonnet for 60 minutes.
60 minutes
3
Drain pork well and pat completely dry with paper towels.
4
Heat oil to 375°F in large heavy pot.
5
Fry pork pieces in batches until crispy and golden, 8-10 minutes.
10 minutes
6
Drain on paper towels. Season with additional salt while hot.
7
Prepare pikliz: shred cabbage with carrots, onions, scotch bonnet in vinegar.
8
Serve crispy griot with pikliz, fried plantains, and rice with beans.