Saturday's brunch was fried pork chunks marinated the night before and served with lettuce leaf cups.
Griot
225g pork shoulder, 1.5 inch cubes
Marinade: (process all)
3 tbsp sour (bitter) orange juice
2 tbsp Maggi seasoning sauce
1.5 cloves of garlic
1 shallot
1 stalk green onion
1 sprig of parsley
1/2 habanero pepper
1/6 green pepper
1/4 tsp chopped fresh thyme
1/8 tsp ground cloves
3 tbsp sour orange juice
- Marinade the meat overnight.
- Place in a pot and add the additional sour orange juice.
- Cook for 15 mins then thermal cook for 4 hours.
- Drain and fry in hot oil until golden brown.
- Serve with Ti-Malice sauce (recipe below)
(Recipe from here)
Ti-Malice Sauce
1/8 large chopped onion
1 tbsp chopped shallot or scallion
1 tbsp lemon juice
1/4 tsp hot pepper, minced
1/4 tsp crushed garlic
1/2 tbsp oil
Salt and pepper to taste
- Mix all the above.
(Recipe from here)
