Ingredients for Griot Haitian Fried Pork With Sour Orange
- Pork Shoulder
- Orange Juice
- Onion
- Shallot
- Hot Green Pepper
- Vegetable Oil
- 2 tbsp salt
- Hot Pepper
- Shallots
- Garlic Cloves
- Lemons
- 2 cups vegetable oil (for frying)
- Salt And Pepper
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How to Make Griot Haitian Fried Pork With Sour Orange
- Marinate 2 lbs pork shoulder, cut into 1-inch cubes, with 2 tbsp salt, 1-2 finely chopped scotch bonnet peppers (adjust to your spice preference), and 1 cup sour orange juice. Cover and refrigerate overnight (or for at least 4 hours).
- In a large pot or Dutch oven, simmer the marinated pork in 1 cup sour orange juice (or water, or a mixture) for 60-90 minutes, or until the pork is very tender.
- Once cooked, carefully remove the pork from the pot and drain well, reserving the cooking liquid.
- Heat 2 cups of vegetable oil in a large skillet over medium-high heat.
- Fry the pork in batches, ensuring not to overcrowd the pan, until golden brown and crispy on the outside (about 5-7 minutes per batch).
- Serve the Griot hot, garnished with extra fresh chopped scotch bonnet peppers, if desired. Serve with Ti-Malice (recipe below).
- **Ti-Malice Dipping Sauce:** In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour orange juice, 1 tbsp chopped cilantro, 1 clove minced garlic, and a pinch of salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
27g
Fat
67g
Carbs
4g
