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

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 1 hour or until the pork is tender.

Heat vegetable oil in a frying pan over medium-high heat. Once hot, fry the pork pieces until golden brown and crispy, about 5-7 minutes per side. Remove and drain on paper towels.

Serve the griot hot with pikliz on the side.