Griot with Pikliz
Pork shoulder marinated in sour orange and epis, braised until tender, then fried hard and served with a fierce cabbage pikliz.
- Préparation
- 40 min
- Cuisson
- 90 min
- Total
- 130 min
- Pour
- 6
- Difficulté
- Intermédiaire
- Type
- Plat principal
Ingrédients
- Pork shoulder, cubed1.2 kg
- Sour orange juice200 ml
- Epis (Haitian green seasoning)4 tbsp
- Thyme4 sprigs
- Onion, sliced1
- Neutral oil for frying500 ml
Préparation
- 1
Marinate the pork with sour orange, epis, thyme, onion and scotch bonnet for at least 4 hours.
- 2
Transfer everything to a heavy pot, add water to barely cover and simmer gently for an hour until tender.
- 3
Lift out the pork and dry it thoroughly. Reduce the cooking liquid to a syrupy sauce.
- 4
Fry the pork in hot oil in batches until deeply browned and crisp at the edges.
- 5
Toss with a spoonful of the reduced sauce and serve with pikliz and fried plantain.
Astuces
- — Dry pork fries; wet pork steams. Take the time to pat every cube.
Nutrition
Valeurs par portion · Calculées
- calories
- 612 kcal
- protéines
- 44 g
- glucides
- 9 g
- lipides
- 43 g
- fibres
- 1.2 g
- sucres
- 5 g
- sodium
- 720 mg
Sour Orange
Caribbean PantryThe marinade acid of the Hispanic Caribbean and Haitian kitchens.
- Origine
- Southeast Asia via Spain to the Antilles
- Saveur
- Sharp, floral, bitter-edged acidity
- Calories / 100 g
- 37 kcal
- Saisonnalité
- December to April
L'histoire de cet ingrédient
From Cuban mojo to Haitian epis, sour orange tenderises and perfumes. Where it is unavailable, cooks blend lime with regular orange to rebuild the same balance.
Cet ingrédient compte pour eux
Marie-Lourdes Jean
Haiti · Epis and Haitian slow cooking
“Pikliz taught me that heat is patience, not violence.”
Rencontrer le chef
Ricardo Méndez
Cuba · Criollo cooking and mojo
“Sour orange is the first thing I smell when I think of home.”
Rencontrer le chefEnvie d'aller plus loin ?
Vous avez découvert l'ingrédient. Apprenez maintenant à le maîtriser.
Pikliz & Epis: the Haitian base
Build the two preparations every Haitian kitchen keeps ready, and learn how to store them.
- Sun, 27 Sept 2026, 17:30 · 120 min
- Online · En ligne · $35
