Crispy Citrus Pork Bowl - Haggis Griot
Crispy citrus-marinated pork rolled in toasty haggis oats, served over coconut rice with scotch bonnet heat and tangy pikliz.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut pork into 3cm cubes. Juice sour oranges and limes into a bowl. Mince garlic, Scotch bonnets, scallions, parsley, and thyme. Thinly shred cabbage. Grate carrots.
Build 1
Toss pork cubes with half the citrus juice, the whisky, half the garlic, half the Scotch bonnet, scallions, parsley, thyme, salt, and pepper. Rest at room temperature 15 minutes while you prep the rice and pikliz.
Boil
Rinse rice under cold water until water runs clear. Combine rice, coconut milk, water, and a pinch of salt in a medium pot. Bring to a boil over high, reduce to lowest heat, cover, and cook 18 minutes.
Build 2
Toss shredded cabbage and grated carrots with vinegar, sugar, remaining Scotch bonnet, remaining garlic, and a pinch of salt in a bowl. Press down firmly and rest 15 minutes until cabbage softens and turns glossy.
Simmer
Tip marinated pork and any liquid into a medium saucepan, add 120ml water, and braise covered over medium-low 20 minutes until the pork is tender and the liquid reduces to a glaze.
Sear
Toast oats, allspice, mace, and nutmeg in a dry skillet over medium 90 seconds until oats smell nutty. Tip into a shallow plate. Heat neutral oil in the same skillet over medium-high. Roll braised pork cubes in the oat spice, then sear 4–5 minutes turning often until each side crackles and the crust turns deep mahogany.
Plate
Fluff coconut rice with a fork and mound into bowls. Pile crispy pork on top, spoon pikliz alongside, and finish with the remaining citrus juice squeezed over the pork and a few extra Scotch bonnet rings if you want more heat.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.