Haitian Griot With Pikliz Recipe - Great British Chefs

Ingredients

• 450g of pork fillet, or shoulder, cut into cubes
• 1/2 lemon, juiced
• 1 onion, finely chopped
• 2 spring onions, sliced
• 1 pepper, finely chopped
• 3 garlic cloves, crushed
• 4 cloves
• 1 orange, juiced
• 1 lime, juiced
• 10ml of white vinegar
• 4 sprigs of fresh thyme
• 10g of parsley, finely chopped
• 1 stick of celery, finely chopped
• 1/2 Scotch bonnet chilli, finely chopped
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1l chicken stock
• vegetable oil, for deep-frying
• 1 cabbage, finely sliced
• 1 carrot, julienned into matchsticks
• 1 lime
• 4 garlic cloves, crushed
• 1 red onion, finely sliced into rings
• 5 cloves
• 1 Scotch bonnet chilli, sliced (or 2 if you like heat)
• 3 sprigs of fresh thyme
• 220ml of white vinegar
• 220ml of water
• 2 tsp salt
• 2 tbsp of sugar