Fritay · Marinated & Fried
Griot
📷 Closely related photo — Photo via Pexels/Unsplash — free for commercial use
The marinade leans on sour orange juice, whose sharp acid seasons and tenderizes the pork before it's braised and fried.
Pork shoulder is marinated for hours in citrus juice and epis, braised until tender, then fried in its own rendered fat until deeply browned and crisp. It's a fixture at roadside 'fritay' stands, typically served with pikliz.
Why it's made this way: Braising before frying tenderizes tougher, cheaper cuts of pork while still delivering a crisp, caramelized crust.
Roughly what's in it
445kcal
32gprotein
8gcarbs
32gfat
Estimated per typical street-vendor portion — not lab-tested.
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Part of World of Street Food — 3443 dishes from 118 countries.
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Photo credits.