Griot Haitian Fried Pork With Sour Orange

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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.

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Steps

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Marinate the pork with salt , fresh chopped hot pepper and the sour orange juice and chill overnight.

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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.

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Once cooked , drain the mixture.

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Heat the oil in a skillet.

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Fry the pork in the pot until brown and crusty on the outside but tender on the inside.

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Can also be served with ti-malice sauce.

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To make , combine and serve as a dipping sauce for the griot.

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Ingredients

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pork shoulder, orange juice, onion, shallot, hot green pepper, vegetable oil, salt, hot pepper, shallots, garlic cloves, lemons, oil, salt and pepper