Pork Griot and Pikliz
Despite these recipes taking multiple days to complete, Three days for the Pikliz and two days for the Pork Griot, it was well worth doing.
1 small Scotch bonnet or habanero chile
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
¼ cup fresh chopped Italian parsley, more for serving
1 tablespoon kosher salt, more to taste
1 tablespoon coarsely ground black pepper
6 sprigs fresh thyme, plus more thyme leaves for serving
2 garlic cloves, finely chopped
¼ cup cane vinegar or cider vinegar
Juice of 1 orange
Juice of 1 lemon
Juice of 1/2 lime
1 tablespoon Worcestershire sauce
3 pounds pork shoulder, not too lean, cut into 1 1/2inch chunks
2 tablespoons coconut oil (melted)
or olive oil, more as needed
Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons coconut oil and salt to taste, and toss gently to coat.
Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.
2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
½ medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
4 garlic cloves, finely chopped
1 ¼ teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 ½ cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime
Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
Pack vegetables into a large (1 quart) jar with a tight fitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.
Original recipes located here: