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PART 1: Haitian Griot (Fried Pork) Ingredients: 2.5–3 lbs pork shoulder, cut into 2-inch cubes 1 cup sour orange juice (or mix of lime juice and orange juice) 1 tablespoon white vinegar 6 cloves garlic, minced 1 medium onion, chopped 1 bell pepper, chopped 2 scallions, chopped 2 sprigs fresh thyme 1 Scotch bonnet pepper, whole 1 tablespoon epis (Haitian green seasoning) – optional but recommended 1 tablespoon salt 1 teaspoon black pepper 1–2 cups water (for boiling) Vegetable oil, for frying Instructions for Griot: Step 1: Clean and Marinate Pork Rinse pork pieces with vinegar or lime water and drain well. In a large bowl, combine pork with sour orange juice, garlic, onion, bell pepper, scallions, thyme, Scotch bonnet, salt, pepper, and epis. Cover and refrigerate for at least 2 hours, preferably overnight. Step 2: Boil the Pork Transfer pork and marinade to a large pot. Add enough water to just cover the meat. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until tender. Remove pork from liquid and let drain/dry slightly. (Save some broth for rice.) Step 3: Fry the Pork Heat oil in a deep pan to 350°F (medium-high heat). Fry pork pieces in batches for 4–5 minutes until golden brown and crispy. Drain on paper towels. PART 2: Pikliz (Spicy Pickled Slaw) Ingredients: 2 cups shredded green cabbage 1 large carrot, grated ½ onion, thinly sliced 1–2 Scotch bonnet peppers, thinly sliced (use gloves) 1 bell pepper, thinly sliced (optional) 2–3 cloves garlic, minced ½ teaspoon salt ½ teaspoon sugar 1 cup distilled white vinegar Juice of 1 lime ½ cup water (optional, to tone down vinegar) Instructions for Pikliz: Combine all vegetables in a large glass jar or bowl. Add salt, sugar, garlic, lime juice, and vinegar. Mix well. Optional: Add a bit of water to adjust acidity. Seal and refrigerate for at least 2 hours, but 24–48 hours is best. Keeps in the fridge for up to 1 month. PART 3: Haitian Rice & Beans (Diri Kole ak Pwa) Ingredients: 1 cup red kidney beans (or 1 can, drained and rinsed) 1 ½ cups long grain rice, rinsed 1 cup coconut milk 1½ – 2 cups bean cooking water or pork broth ½ onion, chopped 2 garlic cloves, minced 2 tablespoons epis 1–2 sprigs thyme 1 whole Scotch bonnet pepper (do not burst) 2 tablespoons vegetable oil Salt and pepper, to taste Instructions for Rice & Beans: Step 1: Prepare Beans If using dried beans: soak overnight, then boil until tender. Reserve liquid. If using canned beans: rinse and reserve with water or broth. Step 2: Build the Base In a pot, heat oil and sauté onion, garlic, and epis for 2–3 minutes. Add coconut milk, bean liquid (or broth), thyme, whole Scotch bonnet, and beans. Bring to a boil. Step 3: Add Rice & Cook Stir in rinsed rice and season with salt and pepper. Reduce heat, cover, and cook on low for 20–25 minutes, or until rice is tender and liquid is absorbed. Step 4: Steam and Fluff Turn off heat. Let sit covered for 10 minutes. Remove thyme stems and Scotch bonnet. Fluff rice with fork.