120ml vegetable oil
1 hot green chilli, finely chopped
240ml bitter orange juice (eg from Seville oranges)
salt, black pepper and thyme, to taste
1.3kg pork shoulder cut into 4cm cubes
Method:
Combine the chilli, orange juice and pork in a large bowl. Season to taste, toss to combine then cover and allow to marinate in the refrigerator over night.
The following day, transfer the pork and its marinade into a heat-proof casserole or a large pot and add enough water to cover. Bring to a simmer, cover and cook for 90 minutes. When the pork is tender, drain the mixture then add the oil to a pan and use to fry the pork until caramelized and crusty on the outside. Serve immediately.
Subject: Griots 
