Place the pieces of
Pork (2 lb)
in a bowl and season with the
Green Caribbean Seasoning (1 Tbsp)
Soy Sauce (1 Tbsp)
Fresh Ginger (1 tsp)
Ground Black Pepper (1/4 tsp)
. Mix well and allow to marinate in the fridge for at least a few hours.
Vegetable Oil (as needed)
in a wide pan on a medium flame, then gently add the pieces of marinated pork. Use paper towels to blot out any extra moisture off the pieces of pork so they don't splatter back at you when they touch the oil.
Fry until golden and crisp (about 20-25 minutes) flipping every 4-6 minutes.
Remove from the hot oil, place on paper towel lined plate to soak up any excess fat and allow to cool before cutting into 3/4 to 1-inch pieces. Set aside in a bowl.
Prep the other ingredients as the pork cools a bit. Thinly slice
Red Onion (1/2)
Scallions (2 stalks)
Scotch Bonnet Pepper (1)
and crush the
Garlic (1 clove)
Assemble everything together, add the
Fresh Cilantro (1 Tbsp)
and give it a good mix before drizzling in the juice of the
Serve warm and enjoy. Season with
Sea Salt (1 pinch)
Ground Black Pepper (1 pinch)