Crispy Pork Belly Griot - Haitian Feast

Ingredients

• 1 large head garlic (about 10-12 cloves), peeled
• 1 large white onion, roughly chopped
• 1 green bell pepper, roughly chopped
• 1 red bell pepper, roughly chopped
• 1/2 cup fresh parsley, roughly chopped
• 1/2 cup fresh thyme leaves
• 1/4 cup fresh cilantro (optional, for extra freshness)
• 1-2 Scotch bonnet peppers (seeds removed for less heat, or left in for more), roughly chopped
• 1/4 cup white vinegar
• 1/4 cup fresh lime juice (from 2-3 limes)
• 2 teaspoons salt
• 1 teaspoon black pepper
• Griot Ingredients
• 3-4 pounds bone-in or boneless pork shoulder (also known as pork butt), cut into 2-inch pieces
• 1/2 cup fresh lime juice (from 3-4 limes), plus extra for washing
• 1/2 cup prepared epis seasoning base
• 2 sprigs fresh thyme
• 2 sprigs fresh parsley
• 1 teaspoon salt, or to taste (adjust if using bouillon)
• 1/2 teaspoon black pepper
• 1/4 cup water or chicken broth (for braising, as needed)
• 4-6 cups vegetable oil, for frying
• Pikliz Ingredients
• 1 small head green cabbage (about 1.5 pounds), very thinly sliced or shredded
• 2 large carrots, peeled and shredded or very thinly sliced into matchsticks
• 1 large white onion or 2 shallots, very thinly sliced
• 1-2 Scotch bonnet peppers, thinly sliced (remove seeds for less heat, or use whole for infusing flavor without overwhelming spice)
• 1 cup white vinegar
• 1 tablespoon salt
• Optional: 1/2 teaspoon whole allspice berries, 2-3 whole cloves (for subtle spice notes)
• Bannann Peze Ingredients
• 4-5 large green plantains (very firm, no yellow or black spots)
• 1 teaspoon salt
• 1/4 cup white vinegar or lime juice
• 1 cup water