Season the pork

• Rinse the pork chunks and pat them dry.
• In a bowl, rub the pork with the epis seasoning, sour orange juice, lime juice, garlic, scotch bonnet, onion, salt and black pepper.
• Let the meat marinate so the flavors penetrate.

Boil the pork

• Transfer the seasoned pork with its marinade to a stockpot.
• Add a little water, cover and simmer until the meat is tender.

Fry the griot

• Heat the oil in a frying pan.
• Drain the pork and fry the pieces until golden and crispy on all sides.
• Drain on paper towels.

Fry the plantains

• Peel and slice the plantains.
• Fry them in the hot oil until golden brown.
• Drain on paper towels.

Serve

• Serve the crispy griot with the fried plantains.