Haitian Griot Patties

In a large bowl, combine the pork cubes, sour orange juice, minced garlic, minced scotch bonnet pepper, thyme sprigs, salt, and black pepper. Ensure the pork is well coated.

Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Remove the pork from the marinade, reserving the marinade. Discard the thyme sprigs.

Heat 3 tablespoons of vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat (400°F/200°C).

Add the pork cubes in a single layer (work in batches if necessary to avoid crowding) and sear on all sides until deeply browned, about 5-7 minutes per batch.

Return all the pork to the pot. Add the reserved marinade. Bring to a simmer, then reduce the heat to low, cover, and cook for 1.5 to 2 hours, or until the pork is very tender and easily shredded with a fork. The liquid should be mostly evaporated, leaving a thick sauce coating the pork.

Remove the pork from the pot and shred it using two forks. If the sauce is too thin, simmer it uncovered for a few minutes until thickened. Return the shredded pork to the thickened sauce and stir to combine. Let cool slightly.

Once the shredded griot mixture has cooled enough to handle, divide it into 4 equal portions.

Shape each portion into a flat, round patty, about 3/4-inch thick.

Heat 4 tablespoons of vegetable oil in a large skillet over medium-high heat (400°F/200°C).

Carefully place the patties into the hot oil. Fry for 4-6 minutes per side, until golden brown and crispy.

Remove the patties from the skillet and drain on paper towels.

Serve hot, garnished with pickled red onions and fresh cilantro if desired.