Griot – by Beluchi Jeannot
Published on May 20, 2012 in Cooking Recipes {Edit}
Griot Fried Pork Chunks. A Haitian tradition that is always a crowd pleaser.
Serves 6 To 10
Ingredients
| Amount | Ingredient |
|---|---|
| 5-7 lbs. | Boneless Pork Picnic shoulder, cut into large cubes |
| 1 cup | Sour Orange juice |
| 3 Tbsp. | Salt |
| 1 Tbsp | Minced Garlic |
| 1/2 Tbsp | Ground Black Pepper |
| 3-4 sprigs | Fresh Thyme |
| 1/2 Tsp. | Seasoned salt |
| 1 whole | Scotch Bonnet Green pepper (optional) |
| 1 cup | Oil |
InstructionsPreheat oven to 400 F (200 C). Place meat in a large bowl and pour 2 tbsp. of salt and ½ cup of sour orange juice on it. Mix well and let sit for 2 minutes. Rinse meat with cold water and drain well. Place clean meat in a 6 to 8 Qt. Dutch oven or pressure cooker. Add all remaining ingredients (except oil, but includong remaining 1/2 cup of sour orangr juice) and mix thoroughly. Refrigerate for at least 15 minutes before cooking. Cooking Directions If using Dutch Oven: Add 1 cup of water to meat and cover. Stir occasionally. Cook on Medium heat until meat is fully cooked and tender (about 40 minutes to 1 hour). If using Pressure Cooker: Make sure Pressure Cooker is securely locked. Place on High Heat for 15 minutes. Reduce heat and cook for another 12 to 15 minutes. DO NOT OPEN YET. Let it cool off before opening or place under cold running water to reduce steam. Be very careful. Drain cooked meat, cut into medium pieces, and place in an oven safe di
Bon Appetit!!!
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