Griot with Pikliz

Method

1. 1

   Pack cabbage, carrot, one sliced scotch bonnet and salt into a jar; cover with vinegar. Pikliz is best after a day.

2. 2

   Blend pepper, parsley, garlic and a little oil into epis. Wash the pork with lime, then marinate in epis and citrus overnight.

3. 3

   Simmer the pork in its marinade with water until tender, about 50 minutes.

4. 4

   Drain well, then fry the pieces in hot oil until deeply browned and crusted.

   💡 Dry pork fries; wet pork spits and steams. Pat every cube.

5. 5

   Serve with pikliz, fried plantain and diri kole. The pikliz is not optional.