Name: Haitian griot with pikliz
Total time: 4 h
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 3 lb Boneless pork shoulder; 4 Limes; 1 Orange; 1 Green bell pepper; 1 bunch Green onions; 1 bunch Fresh flat-leaf parsley; 8 cloves Garlic; 3 Scotch bonnet peppers; 0.5 bunch Fresh thyme; 0.5 head Green cabbage; 2 Carrots; 2 cups White vinegar; 2 cups Long-grain white rice; 0.3 tsp Ground cloves; 3 cups Vegetable oil; 1 tbsp Salt

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How to cook it · about 240 minutes

Make the pikliz, ideally the day before: thinly slice the cabbage, grate the carrots, and slice 2 scotch bonnets into thin rings (wear gloves). Pack them into a jar with 1 tsp salt and pour over the vinegar to cover. Refrigerate at least 2 hours.
Make the epis: blend the bell pepper, green onions, parsley, garlic, the last scotch bonnet, thyme leaves, 2 tbsp oil and the juice of 2 limes into a thick green paste.
Cut the pork into 2-inch cubes. Rinse them with the juice of the other 2 limes and some water, then drain. Toss with half the epis, the orange juice, ground cloves and 2 tsp salt. Marinate in the fridge for at least 1 hour.
Put the pork and marinade in a pot with 1 cup of water. Bring to a boil, then cover and simmer on low for 1 hour until tender. Uncover, turn up the heat, and cook until almost all the liquid is gone.
While the pork simmers, cook the rice.
Heat about 1/2 inch of oil in a heavy skillet to 350F, or until a piece of pork sizzles hard on contact. Fry the pork in batches for 4 to 5 minutes, turning, until deep brown and crisp. Drain on paper towels.
Serve the griot with rice, the rest of the epis as a sauce, and a big spoonful of pikliz on the side.

Amounts are on the list above — they change with the number of people; the steps do not.