Name: Griyo Fried Pork with Pikliz
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Pork shoulder; 1 tbsp Lime juice; 1 tbsp Orange juice; 2 clove Garlic; 1 tsp Fresh thyme; 0.25 tsp Ground cloves; 1 tsp Avocado oil; 0.5 cup Green cabbage; 0.25 cup Carrots; 0.25 cup White vinegar; 0.5 whole Scotch bonnet pepper; 0.25 tsp Sea salt; 0.25 tsp Black pepper

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Griyo Fried Pork with Pikliz

Air-fried pork shoulder cubes marinated in citrus and spices, served with a zesty, crunchy pickled vegetable slaw.

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NUTRITION

Protein

39.6g

Fat

55.7g

Carbs

12.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Pork shoulder

1 tbsp Lime juice

1 tbsp Orange juice

2 clove Garlic

1 tsp Fresh thyme

0.25 tsp Ground cloves

1 tsp Avocado oil

0.5 cup Green cabbage

0.25 cup Carrots

0.25 cup White vinegar

0.5 whole Scotch bonnet pepper

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Cut the pork shoulder into 1-inch cubes and toss with lime juice, orange juice, minced garlic, fresh thyme, ground cloves, sea salt, and black pepper.
2
Marinate the pork for 30 minutes, then simmer in a pot with a splash of water for 20 minutes until the meat is tender.
3
While the pork simmers, combine the shredded green cabbage, grated carrots, minced scotch bonnet pepper, and white vinegar in a bowl to create the pikliz.
4
Drain the pork, pat it dry with paper towels, and coat evenly with avocado oil.
5
Air fry the pork cubes at 400°F for 12 minutes, shaking the basket halfway through, until the edges are golden and crispy.
6
Serve the hot griyo topped with a generous portion of the chilled, spicy pikliz.