グリオ（ハイチアン・フライド・ポーク）

このレシピについて

グリオは適切なハイチの祝賀を定義する料理

材料

サービスします 6

• 1.5 kg豚肩肉
• 1 cupsour orange juice (or a mix of orange and lime juice)
• 6 clovesgarlic, minced
• 0.5 cupepis (Haitian green seasoning: blended peppers, scallion, garlic, parsley, thyme)
• 1scotch bonnet pepper, pricked whole
• 2 tspfine salt
• 1 tspblack pepper
• 2bay leaves
• 1 cupwater
• 500 mlvegetable oil, for frying
• 3 cupsgreen cabbage, thinly shredded (for pikliz)
• 1 cupcarrots, julienned (for pikliz)
• 1scotch bonnet pepper, thinly sliced (for pikliz)
• 1 cupwhite vinegar (for pikliz)
• 0.5 tspsalt (for pikliz)

手順

1. 1

   豚肉をマリネ

   酸っぱいオレンジジュースでマリネ

2. 2

   Make the pikliz

   Combine shredded cabbage, carrots, sliced scotch bonnet, vinegar, and salt in a jar. Let sit at room temperature at least 1 hour (better after a day) before serving.

3. 3

   Braise the pork

   Transfer pork and its marinade to a pot with bay leaves and water. Bring to a boil, then reduce heat and simmer, covered, 45-60 minutes until tender and the liquid has mostly reduced.

4. 4

   Reduce and dry out

   Uncover and continue cooking over medium heat until the remaining liquid evaporates and the pork begins to sizzle in its own rendered fat, about 10 minutes.

5. 5

   Fry

   Heat oil in a heavy skillet or pot to 190°C. Fry the pork chunks in batches for 4-5 minutes until deeply golden and crisp on the outside. Drain on paper towels.

6. 6

   Serve

   Serve the griot hot alongside pikliz, fried plantains, and rice with pigeon peas.

バリエーション

• •

  豚肉のあばら骨を使用

ストレージ

3日間冷蔵

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