Griot with bananes pesées

Ingredients

• 1.5 kg pork shoulder, cubedFind in the shop →
• Juice of 2 sour oranges (or oranges and limes)Find in the shop →
• Epis: parsley, thyme, garlic, green onion, scotch bonnet pepperFind in the shop →
• 3 green plantainsFind in the shop →
• Oil for fryingFind in the shop →

Method

1. Wash the pork with the citrus juice, then marinate it with the blended epis for at least 4 hours (ideally overnight).
2. Cook the pork with its marinade and a little water, covered, for 1 hour, then uncovered until the liquid evaporates.
3. Fry the pork pieces in hot oil until well browned.
4. Peel the green plantains, cut them into chunks and fry for 4 minutes.
5. Flatten them between two boards, then fry again until crispy.
6. Serve the griot with the bananes pesées and pikliz (spicy pickled cabbage and carrots).