Griot Island Fried Pork Recipes

GRIOT. HAITIAN FRIED PORK WITH SOUR ORANGE

Griot. Haitian Fried Pork With Sour Orange image

This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.

Provided by MarraMamba

Categories Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs pork shoulder, cubed 1 inch
2 cups orange juice, sour (bitter)
1 onion, finely chopped large
1/2 cup of chopped shallot
1 hot green pepper, chopped
1/2 cup vegetable oil
salt
2 teaspoons hot pepper
1 large chopped onion
1/2 cup chopped shallots or 1/2 cup scallion
3 minced garlic cloves
1/2 cup lemons or 1/2 cup lime juice
1/4 cup oil
salt and pepper

Steps:

Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
Once cooked, drain the mixture.
Heat the oil in a skillet
Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.

Nutrition Facts : Calories 642.3, Fat 51.2, SaturatedFat 13.4, Cholesterol 120.8, Sodium 115.2, Carbohydrate 14.1, Fiber 0.7, Sugar 6.9, Protein 30.7

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