25924: Hermantin(News)Haitian Crispy Twice-Cooked Pork (Pork Griot) (fwd)

[Bob Corbett <corbetre@webster.edu>]

From: leonie hermantin <lhermantin@hotmail.com>

Sun Sentinel

Haitian Crispy Twice-Cooked Pork (Pork Griot)
Serve with the Haitian Spicy Slaw (recipe given). That and Twice-Fried Green 
Plantains (pressed plantains; recipe given) that are much like tostones are the 
traditional accompaniments. It's not tradit



August 4, 2005

21/2 pounds pork shoulder blade Boston roast, cut into 3-by-2-by-3-inch pieces

4 lemons

1 tablespoon salt

1 tablespoon distilled white vinegar

Epice (recipe given)

1 tablespoon Maggi Chicken Instant Boullion

5 sprigs thyme

1 teaspoon teaspoon whole cloves

5 parsley sprigs

1 scotch bonnet pepper, stemmed and minced

Oil, for deep frying

Place meat in a nonreactive container and squeeze juice of 2 lemons over it. 
Add 1 tablesoon salt and the vinegar. Toss to mix. Let sit 5 minutes. Remove 
from marinade and place meat in a saucepot with tight-fitting lid; discard 
marinade. Add the Epice, chicken boullion, thyme, cloves, parsley, scotch 
bonnets and juice of 2 lemons. Bring mixture to a boil, cover pan with foil, 
then the lid. Reduce heat and simmer 40 minutes or until meat is just tender 
(it will not be browned).

Place about 4 inches oil in a saucepan over high heat and bring to 350 degrees 
on a deep fat thermometer. Remove meat from pot and cut into 1-inch pieces. 
Deep-fry meat until golden but do not cook too long or meat will be dry and 
tough. This may have to be done in batches. Be careful as marinade on meat can 
make fat spatter. Makes 6 servings.

Per serving (with epice): 505 calories, 71 percent calories from fat, 40 grams 
total fat, 8 grams saturated fat, 110 milligrams cholesterol, 3 grams 
carbohydrates, .91 gram total fiber, .67 gram total sugars, 2 grams net carbs, 
32 grams protein, 1,447 milligrams sodium.


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