Plato principal
Griot with Fried Plantains
2 hPara 6Nutri-Score D€€
D
2 h
2 hGriot with Fried Plantains
receta de
Jessica Gourdet
@jessicagourdet
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
pork shoulder (cut into large chunks)Carne1,5 kg
Haitian epis seasoningDespensa100 g
sour orange juiceBebidas120 ml
limes (juiced)Frutas y verduras2 piezas
garlic (crushed)Frutas y verduras6 piezas
scotch bonnet pepper (chopped)Frutas y verduras1 pieza
onion (sliced)Frutas y verduras1 pieza
saltEspecias15 g
black pepperEspecias5 g- vegetable oil (for frying)Despensa1 litro
- plantains (peeled and sliced)Frutas y verduras3 piezas
por ración
Nutrición
767kcal
- Carbohidratos
- 22 g
- Proteínas
- 50 g
- Grasas
- 53 g
lo que usará
Utensilios
Olla
Sartén
Escurridor
Espumadera
Bol
paso a paso
Preparación
- Paso 1
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.
- Paso 2
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.
- Paso 3
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.
- Paso 4
Fry the plantains
- Peel and slice the plantains.
- Fry them in the hot oil until golden brown.
- Drain on paper towels.
- Paso 5
Serve
- Serve the crispy griot with the fried plantains.