How Do You Make Haitian Griot?
Growing up, I loved the Haitian griot my family served at parties. These small chunks of seasoned pork, fried to perfection, can take a little time, but they’re worth every minute. Chop the pork into one-inch cubes. Rinse the cubes thoroughly with water and transfer to a large glass or plastic container. Marinate your pork in the sour orange juice, chopped scallions, salt, scotch bonnet peppers, and thyme. Marinate overnight. The next day, pour out your marinade. You won’t be using any part of the marinade for the remaining steps. Place all of the pork pieces in a pot. Add water to cover, and bring the pot (uncovered) to a boil. Then lower the heat and let it simmer for 45 minutes to one hour. Stir occasionally, making sure the water doesn’t evaporate completely. When the pork is tender, but not falling apart, drain it in a colander and set it aside. Add oil to a large, heavy skillet–about 1/2 inch. Heat the oil over medium heat and fry the chunks of pork in batches, making sure not t