Haitian-style sautéed gizzards with onions, pickled shallots, and bell pepper
We prepare these gizzards almost like we would our griot, with the only difference that there more spices go in it. The principle is the same, cook it in a pressure cooker and them sautée and brown them with some onions and bell pepper.Since I am not a fan of onions and bell peppers, I like to add mine towards the end of the cooking but you can definitely cook them down with the meat.
In a pressure cooker, add the gizzards, sour orange juice, 1 piment bouc, thyme, parsley, garlic, carrot, ½ onion, ½ bell pepper, salt, pepper, and 1 tbsp of oil
Cover with water
Pressure cook for about 30-45 minutes or until tender
In the meantime, thinly slice some onions, bell pepper, and a piment bouc
Once the meat is fully cooked, strain the liquid and remove the seasonings
In a pot, heat about 2 tbsp of oil
Add the cooked meat and sauté until golden on all sides
Incorporate the sliced onion, bell pepper and some pickled shallots. You could sauté them with the meat and let them cook down or just give it a toss to keep them fresh
If you feel the gizzards could use some more acidity, add some lime juice while sautéing. Also adjust the seasoning to your taste
Top with piment bouc slices (optional) and serve.
Notes
You could serve these gizzards as a main dish with your favorite sides or as part of a Haitian fritay platter with bananes pesées.