NUTRITION

SERVINGS

INGREDIENTS

7 oz pork shoulder

1 tbsp Haitian epis

1 tbsp lime juice

1 tbsp sour orange juice

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.13 large green plantain

0 tbsp extra virgin olive oil

0.5 cup shredded cabbage

1 tbsp apple cider vinegar

1 tsp minced scotch bonnet pepper

PREPARATION

• 1

  Combine the cubed pork shoulder in a bowl with Haitian epis, lime juice, sour orange juice, sea salt, black pepper, and dried thyme.

• 2

  Transfer the pork and marinade to a pot, add a splash of water, and simmer over medium heat for 30 minutes until the meat is tender.

• 3

  Remove the pork from the liquid and pat dry; toss with half of the olive oil and air-fry at 400 degrees Fahrenheit for 10 minutes until the edges are crispy.

• 4

  Peel the green plantain and cut into thick rounds, then boil in salted water for 5 minutes until slightly softened.

• 5

  Drain the plantains, press them flat using a heavy glass or plantain press, brush with the remaining olive oil, and air-fry at 400 degrees Fahrenheit until golden brown.

• 6

  Toss the shredded cabbage with apple cider vinegar and minced scotch bonnet pepper to create a quick, spicy pikliz garnish.

• 7

  Serve the crispy pork griot alongside the savory plantains and top with the vibrant pikliz.