cross-posted from: https://lemmy.world/post/30664167

Pork shoulder:

  • Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
  • Pressure cooked for 25 min with marinade.
  • Drained and deep-fried the meat until crispy.

Rice:

  • Sauteed onion, garlic, thyme.
  • Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
  • Pressure cooked 5 min, natural release 10 min.

Pikliz:

  • Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
  • Seasoned with salt, pepper, lime juice, white vinegar.
  • Left it sit for about 1h.

Plantains:

  • Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
  • Salted.
  • Paradachshund
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    6 days ago

    I’ve never heard of pikliz before. This looks really good! I love fried plantains

    • beerclue@lemmy.worldOP
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      6 days ago

      Honestly? Me neither (before yesterday). I got the griot idea from a Sorted Food episode, and I searched for Haitian recipes and sides.

      • Paradachshund
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        6 days ago

        It sounds like it might be a little like that El Salvadoran condiment they have at pupusa places. I’m not sure what that’s called either, but it’s also a pickly shredded vegetable mix.