Name: Griyo with Pikliz and Plantains
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz pork shoulder; 0.5 medium plantain; 1 cup cabbage; 0.25 cup carrot; 1 tbsp lime juice; 1 tbsp apple cider vinegar; 0 tsp avocado oil; 1 clove garlic; 1 stalk scallion; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried thyme; 0.5 tsp scotch bonnet pepper

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

YOUR SOLIN GENERATED RECIPE

Griyo with Pikliz and Plantains

Tender pork shoulder cubes marinated in citrus and aromatics, air-fried until crispy and served with tangy pikliz and savory boiled plantains.

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NUTRITION

Protein

32.0g

Fat

31.3g

Carbs

38.1g

SERVINGS

1 serving

INGREDIENTS

6 oz pork shoulder

0.5 medium plantain

1 cup cabbage

0.25 cup carrot

1 tbsp lime juice

1 tbsp apple cider vinegar

0 tsp avocado oil

1 clove garlic

1 stalk scallion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

0.5 tsp scotch bonnet pepper

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PREPARATION

1
Marinate the pork shoulder cubes with minced garlic, chopped scallion, lime juice, thyme, sea salt, black pepper, and minced scotch bonnet for 30 minutes.
2
In a small bowl, toss the shredded cabbage and carrot with apple cider vinegar and a pinch of salt to create the pikliz; let it sit to develop flavors.
3
Place the marinated pork in an air fryer at 400°F for 15-18 minutes, tossing halfway through, until the exterior is golden and crispy.
4
While the pork cooks, peel the plantain and boil it in a pot of salted water for 10-12 minutes until it is tender but still holds its shape.
5
Plate the crispy pork cubes alongside the boiled plantains and top the dish with a generous serving of the tangy pikliz.