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1
Make the Epis & Marinate the Pork
20 Mins
Fridge, 4°C (40°F) or below
Blend the scallions, garlic, parsley, green bell pepper, 100 g of the onion, 1 deseeded Scotch bonnet, thyme, cloves and black pepper with the lime and orange juice into a coarse green paste — this is epis, Haiti's everyday seasoning base. Put the pork chunks in a large bowl, pour over 9 g (1 1/2 tsp) of the salt, then rub in the epis so every piece is coated. Cover and refrigerate overnight, 8-12 hours.
Rub the pork with a little lime juice first and let it sit 5 minutes before adding the epis — the acid wash is the traditional Haitian way to clean and freshen the meat.
Done when: Every pork chunk evenly coated in green epis paste, bowl covered and chilled.
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2
Make the Pikliz
15 Mins
No heat; chill at 4°C (40°F) or below
Toss the shredded cabbage, grated carrot, 50 g sliced onion and the remaining Scotch bonnet (sliced, seeds in) in a clean jar with the white vinegar and 3 g (1/2 tsp) salt. Press the vegetables down so the vinegar covers them, seal, and leave at least 1 hour — overnight is better — so the slaw turns sharp, crunchy and hot.
Make the pikliz the same evening you marinate the pork, so both are ready together the next day.
Done when: Vegetables submerged in vinegar, bright and crunchy, with a sharp pickled smell.
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3
Braise the Pork Until Tender
60 Mins
Gentle simmer, about 95°C (200°F), to 74°C (165°F)
Tip the pork and all its marinade into a heavy pot, add the 500 ml water, and bring to a gentle simmer. Cover and cook for 50-60 minutes, turning the pieces once or twice, until the pork is fully tender and a skewer slides in easily. Lift the pork out with a slotted spoon and pat the pieces dry with paper towels — dry meat fries crisp, wet meat steams.
Keep the braising liquid: a spoonful brushed over the fried pork adds a last hit of epis flavour, and the rest can season rice.
Done when: Pork tender enough to pierce easily, internal temperature at least 74°C (165°F).
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4
Fry Until Dark & Crisp
20 Mins
Oil at 190°C (375°F); pork to 74°C (165°F)
Heat the vegetable oil in a deep, heavy pan to 190°C (375°F). Fry the pork in small batches for 3-4 minutes per batch, turning once, until the edges are deep brown and crisp. Do not crowd the pan or the temperature drops and the pork turns greasy instead of crisp. Drain on a wire rack, not paper towels, so the crust stays crunchy.
Work in batches of about 8-10 pieces. If you have a thermometer, check the oil between batches and let it climb back to 190°C (375°F) before adding more.
Done when: Deep golden-brown to dark brown crust, crisp edges, juicy inside; internal temperature at least 74°C (165°F).
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5
Rest & Serve
10 Mins
Serve hot, above 60°C (140°F)
Rest the fried pork on the wire rack for 5 minutes so the crust sets and the juices settle. Pile onto a platter with a generous spoonful of pikliz on the side and serve hot, with fried plantains and rice and beans if you like.
Put the pikliz beside the pork, not on top of it — the vinegar would soften the crisp crust.
Done when: Crust still audibly crisp, pork hot through, pikliz cold and sharp alongside.
auto_awesome Finishing Touches & Plating
Serve the griot the moment it comes off the rack, while the crust is still crackling, with cold pikliz alongside so each bite can be balanced hot and crisp against sharp and cool.
Haiti
2h 40m
France
Vietnam