Ingredients
- Pork shoulder, cubed
- Sour orange, lime, garlic, scallion, thyme, epis
- Cabbage, carrot, scotch bonnet, vinegar (pikliz)
- Oil for frying
Method
- 1
Marinate pork in epis and citrus overnight.· 720m
- 2
Braise until tender; fry until crisp and caramelized.· 90m
- 3
Pack pikliz at least a day ahead.· 1440m
- 4
Serve hot griot with cold pikliz.