Griot (Haitian Fried Pork)

Cut the pork shoulder into cubes about 4 cm. Rub them with lime juice, then add sour (bitter) orange juice, white wine vinegar, minced garlic, onion, shallot, green bell pepper and hot pepper, along with thyme, parsley, cloves, salt and black pepper. Cover and marinate in the refrigerator for 4–24 hours.

Transfer the pork along with the marinade into a pot, add water, bring to a boil, cover and simmer over low heat for 60–90 minutes, until the meat is tender.

Remove the pork from the liquid and pat it dry well; excess moisture will prevent a crisp crust from forming.

Heat oil to 175–180 °C in a deep skillet or pot. Fry the pork in small batches for 4–6 minutes, turning occasionally, until deep golden brown.

For the plantains, peel the green plantains and cut them into pieces about 3 cm thick. Fry them in the same oil for about 2 minutes per side, then remove.

Flatten each piece of plantain with the bottom of a glass or a press to a thickness of about 1 cm. Return them to the hot oil for another 2–3 minutes per side, until the edges turn crisp.

Place the pork and plantains on paper towels to drain excess oil.

Serve the griot hot alongside the crispy fried plantains.