1. Massage cabbage, carrot, shallot, and salt until slightly wilted. Add thyme, peppers, cloves, and lime juice. Pack into a clean jar, cover with vinegar, and refrigerate for at least 3 days.
2. Pulse parsley, bell peppers, garlic, thyme, scallions, celery, olive oil, lime juice, vinegar, and salt into a textured paste.
3. Heat the oven to 375°F. Coat the pork with the epis in a covered baking dish and roast for about 90 minutes, until fork-tender.
4. Lift out the pork and drain it well. Heat frying oil to 350–375°F and fry in small batches for 2–3 minutes, until deeply golden and crisp. Drain.
5. Cut each peeled plantain into 5 angled pieces. Fry for about 5 minutes, flatten, briefly dip in the seasoned hot water, and fry again until crisp and golden. Drain and salt lightly.
6. Serve the hot griot with bannann peze and cold, tangy pikliz.
