Griot with Mango Salsa

This dish features tender, marinated pork shoulder, slow-cooked to perfection and then pan-fried for a crispy exterior. It's served with a vibrant mango salsa that adds a refreshing sweetness and tropical flair, balancing the savory richness of the griot. This recipe respects traditional Haitian flavors while introducing a creative twist with the salsa, making it both appealing and satisfying.

Ingredients:

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1/4 cup sour orange juice (or a mix of orange and lime juice)
• 4 cloves garlic, minced
• 1 onion, chopped
• 2 Scotch bonnet peppers, whole (adjust for heat preference)
• 1 tsp thyme
• 1 tsp allspice
• Salt and pepper to taste
• 1/4 cup vegetable oil for frying
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Instructions:

1. In a large bowl, combine the pork cubes, sour orange juice, garlic, onion, Scotch bonnet peppers, thyme, allspice, salt, and pepper. Marinate for at least 4 hours, preferably overnight.
2. After marination, remove the pork from the marinade and let it drain. Reserve the marinade.
3. In a large pot, bring the reserved marinade to a boil, then reduce to a simmer. Add the marinated pork and cook until tender, about 1.5 to 2 hours. Add water as needed to keep it moist.
4. Once the pork is tender, heat the vegetable oil in a large skillet over medium-high heat. Remove the pork from the pot and fry in the skillet until golden and crispy on all sides.
5. For the mango salsa, in a bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and salt. Mix well and set aside.
6. Serve the crispy griot hot, topped with the mango salsa.