Haitian Griot, Pork Simmered in Citrus and Fried Crisp

What you need

• 1.5 kg (3 lb 5 oz) boneless pork shoulder, thin layer of fat left on
• 80 ml (1/3 cup) orange juice, freshly squeezed
• 60 ml (1/4 cup) lime juice, freshly squeezed
• 1 large onion, thinly sliced
• 6 cloves garlic, minced
• 4 scallions, finely chopped
• 1 green bell pepper, finely chopped
• 4 sprigs thyme, leaves picked
• 4 sprigs parsley, finely chopped
• 1 scotch bonnet pepper, left whole, pierced once
• 4 whole cloves
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 250 ml (1 cup) water
• 750 ml (3 cups) vegetable oil, for frying

Method

Restated from the original video

1. 1

   Cut the pork into 4 cm (1 1/2 in) cubes, leaving a thin layer of fat on each piece.

2. 2

   In a large bowl, toss the pork with the orange juice, lime juice, onion, garlic, scallions, bell pepper, thyme, parsley, scotch bonnet, cloves, salt and black pepper.

3. 3

   Cover and refrigerate for at least 2 hours, or overnight for a deeper flavor.

4. 4

   Tip the pork and everything in the bowl into a heavy pot. Pour in the water and set over high heat until it boils.

5. 5

   Turn the heat down low, put the lid on and simmer until a knife slides into a cube with no resistance, 50-60 min.

6. 6

   Lift the pork out with a slotted spoon and discard the scotch bonnet, cloves and cooking liquid.

7. 7

   Spread the pork on a tray lined with paper towels and pat it very dry, 10 min. Wet meat will spatter hard in the oil.

8. 8

   Pour the oil into a deep heavy pot, about 5 cm (2 in) deep, and heat it to 175 °C (350 °F).

9. 9

   Fry the pork in small batches, without crowding, until deep golden and crisp at the edges, 5-6 min per batch. Stand back, the oil spits.

10. 10

    Drain on a rack or fresh paper towels and sprinkle with a pinch of salt. Serve hot.

Imported from cookgem.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.