Haitian Griot
To make this pork dish, juice sour oranges and set the juice aside. Rub cubed pork with salt and the squeezed orange halves, then marinate for 4-8 hours. Rinse the meat to remove excess salt and combine it with the orange juice, scallions, thyme, parsley, green pepper, and scotch bonnet (whole for mild, chopped for spicy). Cook the pork in a Dutch pot with enough water to cover until tender, then drain. Heat oil in a separate pot, add the pork, and simmer covered on low heat for 30 minutes. Finally, increase the heat and brown the pork until golden.
Ingredients
- 2 pounds pork shoulder chopped in cubes
- Juice of 3 sour oranges
- 1/4 teaspoon of salt
- 1/4 cup of chopped scallion
- I sprig of thyme
- 1/4 teaspoon of parsley
- 1/4 teaspoon green pepper
- 1 scotch bonnet pepper
Instructions
- Take the sour oranges, cut them in half. Make one cup juice from the Sour oranges. Do not discard.Juice of 3 sour oranges
- Place cubed pork in one bowl. Add salt to the meat. Rub the oranges over the pork. Marinate 4 hour to 8 hours.2 pounds pork shoulder, 1/4 teaspoon of salt
- Rinse the meat with water to make sure it's not salty.
- Add the juice and all the other ingredients to the pork in the bowl.
- (If you like spicy cut the scotch bonnet pepper. If not, leave the pepper whole.)1 scotch bonnet pepper
- Put all the ingredients in a Dutch pot.1/4 cup of chopped scallion, I sprig of thyme, 1/4 teaspoon of parsley, 1/4 teaspoon green pepper
- Add enough water to boil everything. (Only enough to cover the meat in the pot.)
- Boil the Pork until tender.
- Drain the water off the pork.
- In a separate Dutch pot heat 1/2 oil
- When the oil gets hot place the pork in some heated oil; cover the pot and simmer for half an hour over low heat.
- Then turn the heat up again and brown pork until the chunks of pork become golden brown.