Griot

Instructions

1. In a large bowl, combine pork pieces with sour orange juice, garlic, scotch bonnet pepper, salt, black pepper, thyme, and cloves. Mix well to coat the pork evenly.
2. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours, preferably overnight, to enhance flavor.
3. Remove pork from the marinade, and strain the marinade into a separate bowl. Reserve the marinade for later use.
4. In a large pot, add the marinated pork and just enough water to cover the pieces. Bring to a boil over medium-high heat.
5. Reduce heat to low, cover, and simmer for about 1 hour or until the pork is tender and the liquid is mostly absorbed.
6. Remove pork from the pot and pat dry with paper towels to remove excess moisture.
7. In a large skillet, heat vegetable oil over medium-high heat. Fry the pork pieces in batches until golden brown and crispy, approximately 5-7 minutes per batch.
8. Remove pork and drain on paper towels. In the same oil, fry the onion slices until golden and fragrant.
9. Return the fried pork to the skillet with onions, pour the reserved marinade over, and cook for an additional 5 minutes to combine flavors.
10. Serve hot with rice and fried plantains for a complete meal.