dinner · dairy-free · gluten-free
Haitian griot
Citrus-and-epis marinated pork shoulder simmered tender then fried crisp, served with pikliz.
- Time
- 150min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
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Method
-
1
Make pikliz a day or more ahead: pack vegetables into a jar, cover with vinegar and salt, refrigerate.
-
2
Blend epis ingredients; rinse pork in lime juice, then marinate in epis, orange juice, thyme, salt and pepper at least 2 hours.
-
3
Put pork and marinade in a pot with water just to cover; simmer uncovered until tender and liquid is nearly gone, about 1.5 hours.
-
4
Fry pork in batches in hot oil until deeply browned and crisp.
-
5
Serve with pikliz and rice or fried plantains.
