Haitian Griot (Fried Pork) with Pikliz and Banan Peze

In a large bowl, combine the pork cubes, sour orange juice, minced garlic, Haitian epis, salt, and black pepper. Mix well to ensure the pork is evenly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

Transfer the marinated pork and all its liquid to a large pot. Add enough water to just cover the pork. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 45-50 minutes, or until the pork is very tender and the liquid has mostly evaporated.

Once the liquid has evaporated, remove the pork from the pot and set aside. Heat 2 cups of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).

Carefully add the tender pork pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy. Remove the fried pork with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.

While the pork is frying, heat 1 cup of vegetable oil in a separate skillet over medium-high heat until it reaches 350°F (175°C). Fry the green plantain slices in batches for 2-3 minutes per side, until lightly golden. Remove and place on a cutting board.

Using a plantain press (tostonera) or the bottom of a heavy glass, flatten each fried plantain slice into a disc. Return the flattened plantains to the hot oil and fry for another 2-3 minutes per side, until deeply golden and crispy. Season lightly with salt immediately after frying.

Serve the crispy Haitian Griot hot, accompanied by the spicy Pikliz and the freshly made Banan Peze.