Griot

The pork is actually simmered in its own fat before it's fried — the frying is just the final step to crisp the outside.

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.

Roughly what's in it

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