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Griot with Pikliz (Twice-Cooked Pork with Pikliz)


For the griot:

1 (2-3 pound) boneless pork shoulder, cut into cubes

½ cup vinegar

1 sour orange, grapefruit, or lime

3 garlic cloves

1 green pepper

1 white onion

½ bunch parsley

Juice of 1 lime

Salt to taste

Coconut oil

Black pepper to taste

1 scotch bonnet or habanero pepper


Oil for frying

For the pikliz:

2 cups shredded cabbage

1 cup shredded carrot

½ cup julienned mango

½ cup julienned pineapple

1 red onion, thinly sliced

Finely chopped chives and scallions

1 red pepper, thinly sliced

2-3 habaneros (scotch bonnet) peppers

1½ cups vinegar

¼ cup brown sugar

¼ cup fresh lime juice

Salt and pepper to taste

Ground cloves to taste


For the griot:

  1. Make the griot: Pour vinegar over pork, squeeze citrus over top, and sprinkle with salt. Let rest for 2 hours. Drain.
  2. Transfer pork to a mixing bowl. Combine remaining ingredients in a blender and rub into pork. Cover and marinate in refrigerator for at least 3 hours, preferably overnight.
  3. Meanwhile, make the pikliz: Heat vinegar over medium heat and add brown sugar to pot. Stir to dissolve.
  4. Assemble cabbage, carrot, mango, pineapple, red onion, chives, and red pepper in a mixing bowl and pour vinegar-brown sugar mixture over top. Allow mixture to marinate. Add salt, habanero peppers and lime juice to taste. Stir slaw several times over an hour, then cover and refrigerate until ready to use.
  5. Preheat oven to 350 degrees. Transfer pork to a pan, cover, and place in oven. Braise until meat is soft and falling apart, 3 to 4 hours. Do not add water or liquid. Remove from oven and let cool. Coat pork in flour and fry until crispy.
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