The Haitian Recipe

Make epis

In a food processor combine garlic, scallions, thyme, red bell pepper, scotch bonnet (use half for mild heat), parsley, cilantro, white vinegar, lime juice, olive oil, salt and black pepper. Pulse until it forms a coarse, green paste—scrape down sides and pulse again so texture is slightly chunky but spreadable. Reserve 2 tsp for aioli and set aside remaining epis for marinating.

Marinate pork

Place pork cubes in a nonreactive bowl or zip-top bag. Add 1/2 cup of the prepared epis and toss to coat thoroughly. Cover and refrigerate at least 4 hours, preferably overnight, to allow flavors to penetrate.

Cook pork

Preheat oven to 325°F (160°C). Transfer marinated pork and any remaining marinade to an ovenproof dish. Add 1/4 cup water if there is not enough liquid. Cover tightly with foil and braise in the oven for 1.5 to 2 hours until pork is very tender. Alternatively, cook in a covered skillet over medium-low heat until fork-tender, about 1.5 hours, turning occasionally. When done, remove from oven and shred or roughly chop into bite-size pieces.

Sear brisket

Preheat oven to 325°F (160°C) if not already hot from pork. Pat brisket dry and season with 1.5 tsp salt and 1 tsp black pepper. Heat vegetable oil in a Dutch oven over medium-high heat. Sear brisket 3–4 minutes per side until browned. Remove brisket and set aside.

Braise brisket

Add sliced onion to the pot and cook 3–4 minutes until softened. Stir in tomato paste and cook 1 minute. Return brisket to pot, add beef broth, Worcestershire sauce and bay leaf. Bring to a simmer, cover and transfer to oven. Braise 2 to 2.5 hours until brisket is fork-tender. Remove and let rest 10 minutes, then thinly slice or shred against the grain.

Make pikliz

In a bowl combine thinly sliced cabbage, julienned carrot, thinly sliced red onion and the sliced scotch bonnet. Sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Pour 1/2 cup white vinegar and 1 tbsp lime juice over the vegetables, toss to combine. Let sit at room temperature at least 30 minutes to meld flavors, or refrigerate for several hours. Pikliz will keep chilled up to 1 week.

Make aioli

In a small bowl whisk together 1/2 cup mayonnaise, 2 tsp reserved epis, 1 tsp lime juice, 1/4 tsp salt and a pinch of black pepper until smooth. Taste and adjust seasoning—add more epis for heat or more lime for brightness. Refrigerate until ready to assemble.

Prepare rolls and cheese

Slice rolls lengthwise. Butter cut sides lightly. Heat a skillet or griddle over medium heat. Toast rolls, buttered side down, until golden and crisp, about 1–2 minutes. Place two slices of Monterrey Jack on the bottom half of each roll to warm briefly so it slightly melts.

Assemble sandwiches

Spread a generous layer of epis aioli on both cut sides of each roll. On the bottom half, layer warm brisket slices (about 3–4 oz per sandwich), then a portion of the shredded epis-marinated pork (about 3–4 oz). Add a generous spoonful of pikliz on top of the meats (to taste). Sprinkle fresh cilantro leaves if using. Top with the roll lid and press gently.

Serve

Cut sandwiches in half if desired and serve immediately while warm. Provide extra epis aioli and pikliz on the side for those who want more heat or tang.