Griot

Ingredients

• 1 pcs Shallot
• 700 g Pork Shoulder
• 12 g Parsley
• 2 pcs Scallion
• 0.5 pcs Green Bell Pepper
• 0.5 pcs Red Bell Pepper
• 5 pcs Garlic
• 1 pcs Onion
• 2 pcs Scotch Bonnet
• 2 tbsp Olive Oil
• 2 tbsp White Vinegar
• 1 tbsp Kosher Salt
• 1 tsp Black Pepper
• 250 ml Water
• 200 g Cabbage
• 1 pcs Carrot
• 2 tbsp Lime Juice
• 4 pcs Thyme

Method

1. In a food processor, pulse {parsley}, {thyme}, {scallion}, {green_bell_pepper}, {red_bell_pepper}, {garlic}, {onion}, {scotch_bonnet}, {olive_oil}, {white_vinegar}, {kosher_salt}, and {black_pepper} to a coarse wet paste. Keep it loose and green rather than fully smooth so it seasons the {pork_shoulder} deeply.
2. Toss {pork_shoulder} with the {parsley} mixture in a nonreactive bowl, coating every piece well. Cover and refrigerate so the seasoning penetrates the meat; this long rest is critical for authentic griot flavor.
3. In a bowl, combine {cabbage}, {carrot}, {shallot}, {scotch_bonnet}, {garlic}, {white_vinegar}, {lime_juice}, and {kosher_salt}. Massage briefly, then let it sit until sharp, lightly wilted, and fiery.
4. Transfer the marinated {pork_shoulder} and all marinade to a heavy pot, add {water}, and bring to a gentle simmer over medium heat. Cook uncovered until the meat is tender and the liquid has nearly evaporated, stirring occasionally and scraping the pot so the seasoning reduces without scorching.
5. Raise the pot to medium-high heat and fry the {pork_shoulder} in its rendered fat in a single layer, working in batches if needed so it does not steam. Turn until the edges are deep golden and crisp and the center stays juicy; this second stage creates true griot texture.
6. Transfer the {pork_shoulder} to a rack or warm plate and rest briefly so the crust stays crisp and the juices settle.
7. Pile the {pork_shoulder} onto warm plates and spoon the {cabbage} pikliz alongside. Finish with a light squeeze of {lime_juice} over the pork for brightness, then serve at once while the crust is still crackling.