Griot with Pikliz

下ごしらえ

材料

作り方

手順

1. 1

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

   約5 分

   調理のヒント： 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.

   約5 分

3. 3

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

   約1 分

4. 4

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

   調理のヒント： 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.

   約10 分

   調理のヒント： 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.

   約1 分

7. 7

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

   約1 分

8. 8

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

   調理のヒント： 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.

   約1 分

10. 10

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

    約5 分

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.

    約1 時間 15 分

    調理のヒント： The pork should be easily pierced with a fork.

12. 12

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

    約2 分

13. 13

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

    約5 分

    調理のヒント： 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.

    約2 分

    調理のヒント： 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.

    約10 分

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.

    約1 分

17. 17

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

    約1 分

    調理のヒント： Traditional accompaniments include fried plantains or rice.