Main
Griot with Fried Plantains
2 hServes 6Nutri-Score D€€
D
2 h
2 hGriot with Fried Plantains
what you need
Ingredients
pork shoulder (cut into large chunks)Meat1.5 kg
Haitian epis seasoningPantry100 g
sour orange juiceBeverages120 ml
limes (juiced)Produce2 pieces
garlic (crushed)Produce6 pieces
scotch bonnet pepper (chopped)Produce1 piece
onion (sliced)Produce1 piece
saltSpices15 g
black pepperSpices5 g- vegetable oil (for frying)Pantry1 litre
- plantains (peeled and sliced)Produce3 pieces
per serving
Nutrition
767kcal
- Carbs
- 22 g
- Proteins
- 50 g
- Fat
- 53 g
what you’ll use
Tools
Stockpot
Frying pan
Colander
Slotted spoon
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 4
Fry the plantains
- Peel and slice the plantains.
- Fry them in the hot oil until golden brown.
- Drain on paper towels.
- Step 5
Serve
- Serve the crispy griot with the fried plantains.