Griot with Pikliz

Shopping list

• 800 g pork shoulder — cut into 5cm cubes

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• 150 ml bitter orange juice — or mix of lime and orange juice

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• 6 clove garlic cloves — crushed

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• 4 piece fresh thyme — sprigs

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• 1 piece scotch bonnet chilli — whole

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• 2 tsp salt

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• 1 tsp black pepper — freshly ground

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• 500 ml vegetable oil — for deep frying

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• 200 g white cabbage — finely shredded (for pikliz)

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• 1 piece carrot — julienned (for pikliz)

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• 1 piece white onion — thinly sliced (for pikliz)

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• 1 piece scotch bonnet chilli — finely sliced (for pikliz)

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• 200 ml white vinegar — for pikliz

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• 2 tbsp lime juice — for pikliz

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Step by step

1. 1

   In a large bowl, combine the pork cubes with bitter orange juice, crushed garlic, thyme sprigs, whole scotch bonnet, salt, and black pepper. Toss well to coat and marinate for at least 2 hours, or overnight in the fridge.

2. 2

   Transfer the pork and all marinade to a large heavy-bottomed pot. Add just enough water to barely cover the pork. Bring to a boil, then reduce to a simmer.

3. 3

   Simmer uncovered for 45– 50 minutes, stirring occasionally, until the pork is tender and most of the liquid has evaporated. Remove the pork pieces and pat dry with kitchen paper.

4. 4

   While the pork simmers, prepare the pikliz: in a clean jar or bowl, combine the shredded cabbage, julienned carrot, sliced onion, and sliced scotch bonnet. Pour over the white vinegar and lime juice, add a pinch of salt, and toss well. Set aside to pickle for at least 30 minutes.

5. 5

   Heat the vegetable oil in a deep heavy pan or deep-fat fryer to 180°C. Test with a small piece of bread — it should sizzle and turn golden in about 60 seconds.

6. 6

   Working in batches, fry the pork cubes for 4– 5 minutes per batch until deeply golden and crispy on all sides. Remove with a slotted spoon and drain on kitchen paper.

7. 7

   Serve the griot hot with a generous spoonful of pikliz on the side, along with rice and beans or fried plantain if desired.