This recipe incorporates two pillars of Haitian cuisine - the spice mix épis and the cabbage relish pikliz - along with a method that involves frying the pork after braising, resulting in a rich blend of textures and flavors.
The épis paste is made by combining various ingredients in a food processor until a textured blend is achieved, ensuring a salty yet pleasant taste that complements the pork.
After braising the pork until tender, it is fried in oil until golden brown to enhance the texture and taste. The accompanying pikliz adds a vibrant and tangy element to the dish.
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