In a large bowl, combine the pork cubes with sour orange juice, garlic, thyme, black pepper, salt, and scotch bonnet pepper. Mix well and let it marinate for at least 2 hours, preferably overnight in the refrigerator.

In a pot, add the marinated pork along with the marinade and enough water to cover the meat. Bring to a boil, then reduce heat and simmer for about 45 minutes until the pork is tender.

Heat the vegetable oil in a frying pan over medium-high heat. Once hot, add the cooked pork pieces and fry until golden brown and crispy, about 10-15 minutes.

Serve the griot hot with pikliz and fried plantains on the side.