Ingredients
- •2 lbs pork belly, skin removed, cut into 1.5-inch cubes
- •2 tsp kosher salt
- •¼ cup fresh sour orange juice (or orange + lime juice)
- •4 cloves garlic, smashed
- •1 tsp black pepper
- •2 whole cloves
- •Neutral oil for frying
- •For pikliz:
- •2 cups shredded cabbage
- •1 carrot, grated
- •½ scotch bonnet, minced
- •¼ cup white vinegar
- •Salt to taste
- •Fried plantains and lime wedges for serving
Instructions
1
Season pork with salt, pepper, sour orange juice, garlic, and cloves.
2
Place in vacuum-seal bags. Seal. Cook at 185°F (85°C) for 15 h.
3
Make pikliz by tossing cabbage, carrot, scotch bonnet, vinegar, and salt. Chill 1 h.
4
When done, pat cubes dry. Refrigerate 30 min.
5
First fry at 350F for 3 min. Drain.
6
Second fry at 375F for 2–3 min until deeply golden and crispy.
7
Serve with pikliz, fried plantains, and lime.
Notes
- •Double-fry is the secret - first cooks through, second crisps
- •Pikliz should be fiery - adjust scotch bonnet to taste
- •In Haiti griot is always served at celebrations
- •The sour orange adds bright citrus flavor
Nutrition information
Calories
580 cal
Protein
26g
Fat
44g
Carbs
14g
Tags
caribbeanhaitianfriedcelebration