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.