Griyo

4 to 6 lbs shoulder of pork, cut into 2 inch cubes
2 limes cut in half or 1 cup lime juice
1/2 cup of vegetable oil
salt, pepper and hot pepper to taste 
1 teaspoon thyme
1 chopped large onion
1/2 green bell pepper, slice thin
2 shallots, sliced thin
1 cup sòs ti-malis (if available)

Wash meat in cold water.  Clean meat with lime halves and rinse with water again.  In a
large bowl, marinate meat with rest of ingredients.  Let marinate overnight in refrigerator
or at least 1 hour.

Cook, covered, on medium heat for 40 minutes or until fork tender.

[option 1 - homestyle]
Preheat oven to 375 F.  Place meat in oven pan with juices and cover with aluminum foil. 
Cook for 1 hour, covered, and another 30 minutes, uncovered, or until golden brown.

[option 2 - street vendors ( Machann ki ap vann fritay )]
Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty
on the outside but tender on the inside.

Cooking time: 1.2 hours
Serves: 8