Ingredients
Method
- In a large bowl, combine the orange juice, lime juice, minced garlic, salt, pepper, thyme, paprika, cloves, and cayenne pepper.
- Add the pork cubes to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Remove the pork from the marinade and shake off any excess liquid. Save the marinade for later.
- Working in batches, brown the pork pieces on all sides in the hot oil. Remove and set aside.
- Once all the pork is browned, return it to the skillet along with the reserved marinade.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 1 hour, or until the pork is tender.
- Remove the lid and continue to cook until the sauce thickens and coats the pork.
- Serve the Haitian Griot hot with pikliz and fried plantains on the side.
- Enjoy!
Nutrition
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