Haitian Griot and Pikliz Recipe by Tasty

tasty.co

Tina Ayers

subheading: GRIOT:

3 lb (1.3 kg) pork shoulder, cubed

salt, to taste

freshly cracked pepper, to taste

1 onion, chopped

2 shallots, chopped

5 scallions, chopped

1 bell pepper, sliced

6 cloves garlic, sliced

1 cube chicken bouillon

4 cloves garlic

2 oranges, juiced

2 limes, juiced

1 tablespoon white wine vinegar

10 sprigs fresh thyme

½ bunch fresh parsley

1 scotch bonnet pepper, sliced

2 cups (480 mL) water

4 cups (1 L) oil, for frying

brown rice, to serve

red bean, to serve

fried plantain, to serve

subheading: PIKLIZ:

2 cups (200 g) cabbage, shredded

1 cup (110 g) carrot, grated

1 bell pepper, sliced

1 onion, sliced

3 scallions, dliced

1 shallot, sliced

salt, to taste

pepper, to taste

scotch bonnet pepper, divided

2 cups (480 mL) white wine vinegar

Directions at tasty.co

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