Haitian Griot with Mango Salsa

This Haitian Griot recipe features marinated, succulent pork shoulder, fried to perfection and served with a vibrant mango salsa. The combination of traditional spices and a touch of tropical sweetness creates a delightful balance of flavors and textures, making it a standout dish for any meal. It's a savory delight that honors the roots of Haitian cuisine while adding a creative twist with the mango salsa.

Ingredients:

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

Instructions:

1. In a large bowl, combine the pork shoulder cubes, chopped onion, minced garlic, whole Scotch bonnet pepper, sour orange juice, thyme, allspice, salt, and pepper. Marinate for at least 4 hours, preferably overnight in the refrigerator.
2. After marination, remove the Scotch bonnet pepper and drain the pork, reserving the marinade.
3. In a large pot, heat vegetable oil over medium heat. Add the marinated pork and sear until browned on all sides, about 10-15 minutes.
4. Add the reserved marinade to the pot and bring to a boil. Reduce heat and simmer until the pork is tender, about 1 hour.
5. In a separate bowl, combine diced mango, red onion, cilantro, lime juice, and salt to make the mango salsa. Mix well and set aside.
6. Once the pork is tender, heat oil in a deep skillet and fry the pork pieces until crispy and golden brown. Drain on paper towels.
7. Serve the crispy griot hot with the mango salsa on the side.