Griot with Pikliz

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Clean the pork shoulder pieces by rinsing them thoroughly and rubbing them with half of the lime juice.

   Ca. 5 min.

   Kokkens note: This step helps to tenderize the pork and remove any impurities.

2. 2

   In a large bowl, combine the cleaned pork with the remaining lime juice, orange juice, minced garlic, whole scotch bonnet pepper, chopped shallot, thyme sprigs, bay leaves, salt, and black pepper.

   Ca. 5 min.

3. 3

   Mix well to ensure the pork is evenly coated with the marinade.

   Ca. 1 min.

4. 4

   Cover the bowl and marinate the pork in the refrigerator for at least 30 minutes, or preferably for several hours.

   Kokkens note: The longer the pork marinates, the more flavorful it will be.

5. 5

   While the pork marinates, prepare the pikliz by combining the shredded cabbage, julienned carrot, sliced onion, sliced scotch bonnet pepper, and sliced bell pepper in a separate bowl.

   Ca. 10 min.

   Kokkens note: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.

6. 6

   In a small bowl, whisk together the white vinegar, lime juice, and salt for the pikliz.

   Ca. 1 min.

7. 7

   Pour the vinegar mixture over the vegetables for the pikliz and toss to combine.

   Ca. 1 min.

8. 8

   Transfer the pikliz to an airtight container and refrigerate until serving.

   Kokkens note: Pikliz tastes best after at least an hour in the fridge, allowing the flavors to meld.

9. 9

   Transfer the marinated pork and all its marinade to a large pot or Dutch oven.

   Ca. 1 min.

10. 10

    Add water to the pot and bring the mixture to a boil over medium-high heat.

    Ca. 5 min.

11. 11

    Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the pork is very tender.

    Ca. 1 t. 15 min.

    Kokkens note: The pork should be easily pierced with a fork.

12. 12

    Remove the pork from the pot and set aside, reserving the cooking liquid.

    Ca. 2 min.

13. 13

    In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.

    Ca. 5 min.

    Kokkens note: Ensure the oil is hot enough for frying to achieve a crispy exterior.

14. 14

    Carefully add the braised pork pieces to the hot oil in batches, avoiding overcrowding the pot.

    Ca. 2 min.

    Kokkens note: Overcrowding will lower the oil temperature and prevent even browning.

15. 15

    Fry the pork for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.

    Ca. 10 min.

16. 16

    Using a slotted spoon, remove the fried pork from the oil and place it on a plate lined with paper towels to drain excess oil.

    Ca. 1 min.

17. 17

    Serve the griot hot with the reserved cooking liquid for dipping and a generous side of pikliz.

    Ca. 1 min.

    Kokkens note: Traditional accompaniments include fried plantains or rice.