morsels45

morsels45 said

Griot

Pork marinated in citrus, braised, then fried until the outside shatters.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make griot

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Marinated, braised, fried

240 minutes · serves 6 · Medium

What you need

  • 1.5kg pork shoulder, in large cubes
  • 4 limes
  • 2 bitter oranges or 1 orange plus 1 lime
  • 1 onion
  • 6 garlic cloves
  • 1 scotch bonnet
  • Thyme
  • 4 cloves
  • Oil for frying

What you do

  1. 1Wash the pork in the juice of two limes and drain. Marinate overnight with the citrus, onion, garlic, thyme, cloves and chilli.
  2. 2Tip the lot into a pot with a splash of water, cover, and braise 90 minutes until tender.
  3. 3Lift the meat out and let it dry on a rack. Reduce the braising liquid to a few spoonfuls.
  4. 4Fry the cubes in hot oil until the outsides are dark and crisp, 5 minutes.
  5. 5Toss in the reduced liquid off the heat. Pikliz and fried plantain alongside.

Oven-finished

200 minutes · serves 4 · Easy

What you need

  • Pork shoulder
  • Citrus
  • Garlic
  • Thyme
  • Scotch bonnet

What you do

  1. 1Same marinade and braise.
  2. 2Finish under a hot grill on a rack, 12 minutes, turning, instead of frying.