This recipe includes two cornerstones of Haitian cuisine: the spice mix épis, and the cabbage relish pikliz. While it may seem unusual to fry the pork after braising it, the result is a blast of texture and flavor. To round out the plate, serve this with bannann peze (fried green plantains).
Griot with Pikliz (Haitian Fried Pork) Pikliz Ingredients 2 cups thinly sliced green cabbage 1 large carrot, grated ½ cup thinly sliced shallots 1 teaspoon kosher salt 3 sprigs thyme (leaves only) 6 Scotch bonnet or habanero peppers, stemmed and quartered 8 whole cloves ¼ cup freshly squeezed lime juice White or cider vinegar, as needed Pork Ingredients 1 cup parsley, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 8 cloves garlic 8 sprigs fresh thyme, leaves only 4 scallions, chopped 2 stalks celery, chopped ¼ cup olive oil 2 tablespoons lime juice 2 tablespoons white or cider vinegar 2 teaspoons kosher salt 2 lbs. boneless pork shoulder, cut into 2-inch cubes
This Article was originally published on Wine Enthusiast
