ROCK STEADY GRIOT

At Rock Steady, they prepare this recipe several times a week using 80 pounds of pork butt at a time. We scaled this recipe down to about a sixteenth of that. Like any good braise, it benefits from being prepared at least a day in advance of serving.

At the restaurant, it’s served with pikliz and tostones (fried plantains), the pikliz providing exactly the right tangy counterpoint to the richness of the pork.

3-to-4-pound boneless pork butt 4 cups Epise (see recipe, above right) Vegetable oil, for frying

Sea salt, for sprinkling

Pikliz, for serving (see recipe, right)

Cut pork butt into 5-inch chunks and toss with Epise. Put mixture in a large Dutch oven and add water if needed to bring mixture just to the level of the pork. Simmer until pork is tender, but not falling apart, about 3 hours. Remove pork from liquid and transfer to a baking sheet to cool. Save 1/2 cup braising liquid and discard the rest. When meat is cool, cover and refrigerate.

When ready to cook, heat vegetable oil in a Dutch oven or deep fryer to 350 degrees. Cut pork into 2-inch chunks and fry 90 seconds, or until crisp and golden brown. Put fried chunks in a large bowl and toss with reserved braising liquid. Continue until all pork is cooked. Sprinkle with sea salt and serve with pikliz and tostones.

Makes about 3 pounds.

Per 2 ounces: 191 calories (percent of calories from fat, 62), 14 grams protein, 4 grams carbohydrates, 1 gram fiber, 13 grams fat (4 grams saturated), 49 milligrams cholesterol, 330 milligrams sodium.

HUNT PHOTOGRAPHY STYLING BY CHRISTIAN LUCKE BELL / CONTRIBUTED BY CHRIS Griot (braised pork shoulder) plated with tostones (fried plantains) and pikliz (a vinegar-based slaw) at Rock Steady.