Epis (Haitian Seasoning)
2/3green bell pepper (chopped roughly, stems removed)
1habanero pepper (seeds + stem removed)
1.5 tbspolive oil
Combine all ingredients in a food processor. Blend until smooth yet with subtle texture. Set aside.
Marinating Pork (Overnight)
1 lbpork chop
1chicken bouillon cube (crushed)
0.5 cupEpis (Haitian Seasoning)
0.25 tbspAdobo salt
Coat pork with lime juice and salt. Mix to combine. Let sit for an hour.
Rinse pork to remove juice and salt. Add to a large bowl and add chicken bouillon, parsley, thyme, Adobo, and Epis. Mix to combine. Cover and refrigerate overnight.
- Marinated pork
2.5 cupvegetable oil
In a separate pan, simmer the pork with the marinade for 5-6 minutes, or until the pork is just cooked through. Remove from heat and set aside on paper towels. Pat dry.
Don’t overcook it!
In a deep fryer, heat the vegetable oil to 350 degrees. Add the pork to the oil and fry for 3 minutes, or until the pork is golden brown and crispy. Remove from heat and set aside on paper towels to let the oil drain.
Fry in batches so the pork can be cooked thoroughly.
In a separate pan, heat
0.5 cupoil from deep frying over medium heat.
In the meantime, slice the plantains across into 1/2 inch thick slices. Add the plantains to the oil and fry for 5-6 minutes on each side, or until golden brown. Remove from heat and set aside to dry.
Serve the pork (griot) with the plantains while hot. Enjoy!