Ingredients
3lbspork shoulder,cubed
salt,to taste
½tspfreshly cracked pepper,to taste
1onion,chopped
2shallots,chopped
5scallions,chopped
1bell pepper,sliced
6clovesgarlic,sliced
1cubechicken bouillon
4clovesgarlic
2oranges,juiced
2limes,juiced
1tbspwhite wine vinegar
10sprigsthyme,fresh
½bunchfresh parsley
1Scotch bonnet pepper,sliced
2cupswater
4cupsoil,for frying
brown rice,to serve
red bean,to serve
3plantains,fried, to serve
2cupscabbage,shredded
1cupcarrot,grated
1bell pepper,sliced
1onion,sliced
3scallions,dliced
1shallot,sliced
salt and pepper,to taste
1Scotch bonnet pepper,divided
2cupswhite wine vinegar
Preparation
Add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
With gloves on, mix the mixture thoroughly.
Cover the pot and place in the refrigerator to marinate overnight.
Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl.
Add the salt and freshly cracked black pepper.
Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars.
Cover with white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
Preheat oven to 350 degrees F.
Place the Dutch oven with the marinated pork on the stove.
Add the 2 cups of water and bring to a boil.
Transfer the pork to the oven to braise for 1½ hours or until cooked through and tender.
Pick out all the pieces of pork and place on a paper towel-lined tray lined with a paper towel to dry.
Pat down the surface of the pork to make sure there is no moisture.
Heat a pot of oil to 350 degrees F.
Add the pork in batches and fry for about 5 to 7 minutes until deep golden brown in color.
Transfer the pork to a paper towel-lined plate to drain.
Serve with rice, beans, fried plantains, and the pikliz.
Enjoy!
