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Griot. Haitian Fried Pork With Sour Orange

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Ingredients

Adjust Servings:
3 lbs pork shoulder, cubed 1 inch
2 cups orange juice, sour (bitter)
1 onion, finely chopped large
1/2 cup of chopped shallot
1 hot green pepper, chopped
1/2 cup vegetable oil
salt
2 teaspoons hot pepper
1 large chopped onion
1/2 cup chopped shallots or 1/2 cup scallion
3 minced garlic cloves
1/2 cup lemons or 1/2 cup lime juice
1/4 cup oil
salt and pepper

Nutritional information

642.3
Calories
461 g
Calories From Fat
51.2 g
Total Fat
13.4 g
Saturated Fat
120.8 mg
Cholesterol
115.2 mg
Sodium
14.1g
Carbs
0.7 g
Dietary Fiber
6.9 g
Sugars
30.7 g
Protein
325 g
Serving Size

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Griot. Haitian Fried Pork With Sour Orange

Features:
    Cuisine:

    I have had this meal plenty of times, and it is very good. It was served with fried green plantains. Now I have the recipe for myself, thank you.

    • 140 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Griot. Haitian Fried Pork With Sour Orange,This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.,I have had this meal plenty of times, and it is very good. It was served with fried green plantains. Now I have the recipe for myself, thank you.,This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.


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    Steps

    1
    Done

    Note: the Amount of Sour Orange Juice Will Depend on If You Want to Simmer the Pork in It or Not.

    2
    Done

    Marinate the Pork With Salt, Fresh Chopped Hot Pepper and the Sour Orange Juice and Chill Overnight.

    3
    Done

    Place the Marinated Pork on the Stove, and Simmer For 60 to 90 Minutes in More Sour Orange Juice and/or Water Until Pieces Are Tender.

    4
    Done

    Once Cooked, Drain the Mixture.

    5
    Done

    Heat the Oil in a Skillet

    6
    Done

    Fry the Pork in the Pot Until Brown and Crusty on the Outside but Tender on the Inside.

    7
    Done

    Can Also Be Served With Ti-Malice Sauce. to Make, Combine and Serve as a Dipping Sauce For the Griot.

    Avatar Of Jing Carter

    Jing Carter

    Grill master creating perfectly seared meats with mouthwatering flavors.

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