NUTRITION

SERVINGS

INGREDIENTS

6.25 oz Pork shoulder

2 tbsp Lime juice

2 tbsp Orange juice

1 clove Garlic

1 tsp Fresh thyme

1 tbsp Shallot

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 whole Green plantain

0.5 tsp Avocado oil

0.5 cup Shredded cabbage

1 tbsp Apple cider vinegar

0.25 tsp Red pepper flakes

PREPARATION

• 1

  In a bowl, combine the pork shoulder cubes with lime juice, orange juice, minced garlic, thyme, minced shallot, sea salt, and black pepper.

• 2

  Transfer the pork and marinade to a small pot and simmer over medium heat for 20 minutes until the meat is tender and liquid has reduced.

• 3

  Remove the pork from the pot and pat dry; toss with half of the avocado oil and air-fry at 400°F for 10-12 minutes until crispy.

• 4

  Peel the green plantain and cut into 1-inch rounds; toss with the remaining avocado oil and air-fry at 375°F for 5 minutes.

• 5

  Remove plantains, press them flat with a heavy glass, and air-fry for another 5 minutes until golden and crunchy.

• 6

  In a small bowl, toss the shredded cabbage with apple cider vinegar and red pepper flakes to create a quick pikliz.

• 7

  Serve the crispy pork griot alongside the fried plantains and the zesty cabbage mixture.