Ingredients:

  • 5 kg (3.3 lbs) Boneless Pork Shoulder (or beef/goat, cut into 3-4 cm cubes)
  • 3 large Limes (or 2 Lemons), cut into halves
  • 120 ml (½ cup) White Vinegar
  • 2 tablespoons Coarse Sea Salt (for cleaning)
  • Water (cold)
  • 2 large Green Bell Peppers, roughly chopped
  • 1 medium Onion, roughly chopped
  • 1 bunch Spring Onions (Scallions), roughly chopped
  • 1 whole head Garlic (about 10–12 cloves), peeled
  • 4 sprigs Fresh Thyme (or 1 tsp dried thyme)
  • 1-2 Scotch Bonnet Peppers (or Habanero), stemmed, seeds removed
  • 120 ml (½ cup) Sour Orange Juice (or use 60 ml lime juice + 60 ml white vinegar)
  • 2 tablespoons Olive Oil
  • 1 tablespoon Coarse Sea Salt (for Epis)
  • 1 teaspoon Black Pepper
  • 1 teaspoon Ground Cloves (optional)
  • 360 ml (1.5 cups) Cold Water (for braising)
  • 1 teaspoon additional Sea Salt (if needed after braising)
  • 1 litre (4 cups) High smoke-point neutral oil (Canola, Rapeseed, or Peanut Oil), for deep frying

Instructions:

  1. Clean the Meat: Place the meat cubes in a large bowl. Rub thoroughly with the lime/lemon halves, vinegar, and 2 tablespoons of sea salt. Cover with cold water, mix well, and rinse and drain completely. Pat the meat dry with kitchen paper.
  2. Prepare the Epis: Combine the green bell peppers, onion, spring onions, garlic, thyme, Scotch Bonnet Peppers, sour orange juice, olive oil, 1 tablespoon sea salt, black pepper, and ground cloves in a blender. Blend until a smooth, vibrant green paste forms.
  3. Marinate: Place the dried meat in a clean bowl. Pour 3/4 of the Epis mixture over the meat (save the remaining 1/4). Mix thoroughly, ensuring every piece is coated. Cover and refrigerate for a minimum of 4 hours, ideally overnight (up to 24 hours).
  4. Braise the Tasso: Transfer the marinated meat and any remaining marinade into a large Dutch oven. Add 360 ml (1.5 cups) of cold water—just enough liquid so the meat is almost covered.
  5. Simmer: Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer gently for 30–40 minutes, or until the meat is completely tender and can be easily pierced with a fork.
  6. Drain and Dry: Remove the meat pieces using a slotted spoon and place them on a rack set over a tray. Pat the pieces very dry with kitchen paper. Reserve the flavourful cooking liquid. The meat must be thoroughly dried before frying.
  7. Heat the Oil: Fill the Dutch oven with at least 1 litre of frying oil. Attach a thermometer and heat the oil to 180°C (350°F).
  8. Fry in Batches: Carefully lower the dried meat pieces into the hot oil in small batches (do not crowd the pot).
  9. Achieve Golden Crispness: Fry for 5–8 minutes per batch, turning occasionally, until the Tasso is deeply golden brown, beautifully crispy on the outside, and piping hot throughout.
  10. Rest and Season: Remove the Tasso with a spider and place on the cooling rack to drain excess oil. Immediately sprinkle with a pinch of fresh sea salt while hot. Repeat until all meat is fried.
  11. Serve: Serve piping hot with lime wedges and traditional sides like Pikliz or Fried Plantains.