Ingredients

• 1.5 kg boneless pork shoulder
• 2 limes
• 300 ml sour orange juice
• 1 bunch flat-leaf parsley
• 4 stalks scallions
• 10 cloves garlic
• 1 small green bell pepper
• 1 small red bell pepper
• 1 small onion
• 6 sprigs fresh thyme
• 2 tbsp vegetable oil
• 1 Scotch bonnet pepper
• 2 tsp salt
• 1 tsp freshly ground black pepper
• ¼ tsp ground cloves
• 500 ml water
• 750 ml vegetable oil

Method

1. 01
   Wash the pork Put the pork cubes in a large bowl, squeeze the limes over them along with a splash of the sour orange juice, rub the citrus all over the meat with the lime halves, and let it sit for five minutes before rinsing with cold water and draining well.
2. 02
   Blend the epis Blend the parsley, scallions, garlic, green and red bell pepper, onion, the leaves from three thyme sprigs, two tablespoons of oil and about two tablespoons of sour orange juice into a thick, slightly coarse green paste.
3. 03
   Marinate the pork Toss the pork with about half a cup of the epis, the remaining sour orange juice, the salt, black pepper and ground cloves, tuck in the whole Scotch bonnet, then cover and refrigerate for at least four hours.
4. 04
   Simmer the pork Tip the pork and all its marinade into a heavy pot, add the water and the remaining thyme sprigs, bring it to a boil, then cover and simmer gently for about one hour until the pork is fork tender.
5. 05
   Reduce the liquid Uncover the pot and keep simmering, stirring now and then, for about fifteen minutes until most of the liquid has cooked away and the pork is glossy.
6. 06
   Drain the pork Lift the pork out with a slotted spoon, remove the thyme stems and the Scotch bonnet, pat the pieces dry with paper towels, and save any cooking liquid in a small bowl.
7. 07
   Heat the oil Pour the frying oil into a deep heavy pan to a depth of about two and a half centimetres and heat it over medium high heat to about one hundred and eighty degrees Celsius.
8. 08
   Fry in batches Fry the pork in batches without crowding the pan, turning the pieces, for about seven minutes until deep golden brown and crisp on the outside.
9. 09
   Drain and serve Drain the griot on paper towels, drizzle with a little of the reserved cooking liquid, and serve hot with pikliz, fried plantains and rice and beans.