Make this classic Haitian pork dish called Griot with Chris De La Rosa of CaribbeanPot.com. Following up on the Haitian Epis recipe we did a few days back, we’ll season some pieces of pork, gentle simmer it, then drain and fry until crisp.

You’ll Need…

3-4 lbs pork (cheap cut)
1 lime or lemon (to wash the pork)
3/4 tablespoon salt
1/2 teaspoon black pepper
5 sprigs thyme
5 cloves
1 tablespoon Epis
1 cup sour orange juice
2 cloves garlic
2 medium onions
1 scallion
1 scotch bonnet pepper

* If you cannot source the sour orange juice, you can use the juice of 1 lime and an orange.

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