Haitian Griot

Marinate: Toss the pork with the sour orange juice, epis, salt, and pepper. Cover and let it marinate in the refrigerator for at least 4 hours, or overnight.

Boil the pork: Transfer the pork and its marinade to a pot. Add the scotch bonnet pepper and thyme. Pour in just enough water to cover the meat. Boil over medium heat until the liquid evaporates and the meat is very tender (about 1 hour).

Fry to perfection: Once the liquid has reduced to a thick glaze, remove the meat. Heat 1 cup of oil in a skillet to 375°F.

Crisp the exterior: Fry the pork chunks in batches until they develop a deep, dark brown, crispy exterior (about 5-7 minutes). Serve hot with pikliz (pickled cabbage slaw).