Griot with fried plantains

Ingredients:

For the Griot:

• Pork loin (cubed), 1 kg
• Garlic cloves (minced), 2
• Onion (finely chopped), 2
• Green onion (chopped), 4
• Jalapeño (finely chopped), 2
• Salt
• Pepper
• Lemon juice, 1/4 cup
• Orange juice, 1/4 cup
• Beef broth, 1 cup
• Oilve oil, 4 tbs
• Thyme, 1/4 tsp

For the fried plantains:

• Green plantains (cut into 5 pieces each), 2
• Oil (for deep frying)
• Water, 1/2 cup
• Lawry's seasoned salt, 1 tbs
• Vinegar, 1 tbs

Preparation:

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.