Griot with fried plantains



For the Griot:

For the fried plantains:


In a bowl, combine the pork with the garlic, onions, peppers, salt, pepper, thyme,  lemon and orange juice.

Marinate for an hour or overnight.

Transfer the pork with the marinade to a saucepan, add the broth and bring it to a boil.

Simmer for 1 hour or until the liquid evaporates.

Heat up the oil on a frying pan and sauté the pork until browned all sides.

Serve with the fried plantains.

For the fried plantains, heat up the oil in a deep fryer.

In a small bowl mix the water, salt and vinegar.

Fry the plantains for around 7 minutes , remove them from the oil and flatten them (we used a rolling pin, should be made with a tostonera).

Soak the flattened  plantains in the liquid mixture and bring them back to the oil, frying until golden brown.

Serve them hot.