GRIOT. HAITIAN FRIED PORK WITH SOUR ORANGE
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.
Provided by MarraMamba
Categories Pork
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
- Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
- 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.
- Once cooked, drain the mixture.
- Heat the oil in a skillet
- Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
- Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.
Nutrition Facts : Calories 642.3, Fat 51.2, SaturatedFat 13.4, Cholesterol 120.8, Sodium 115.2, Carbohydrate 14.1, Fiber 0.7, Sugar 6.9, Protein 30.7
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