Griot

Name: Griot
Prep time: 480 min
Cook time: 60 min
Total time: 540 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 1.5 kg pork shoulder, cut into chunks; 120 ml sour orange juice (or lime juice); 120 g epis (Haitian green seasoning: onion, garlic, bell pepper, parsley, thyme, blended); 1 count Scotch bonnet pepper, whole; 2 tsp salt; 750 ml vegetable oil, for frying

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Haiti's beloved fried pork: chunks of pork shoulder marinated in citrus and epis, boiled until tender, then fried until deeply crisp. A centerpiece of Haitian celebrations, usually served with pikliz and rice.

Servings6 SERVINGS

Ingredients

0 of 6 gathered · scaled for 6

pork shoulder, cut into chunks1.5kgsour orange juice (or lime juice)120mlepis (Haitian green seasoning: onion, garlic, bell pepper, parsley, thyme, blended)120gScotch bonnet pepper, whole1salt2tspvegetable oil, for frying750ml

Method

Marinate the pork

Toss the pork chunks with the sour orange juice, epis, whole Scotch bonnet and salt, then cover and marinate in the fridge for at least eight hours.

Epis is the base of almost all Haitian cooking, similar to Puerto Rican sofrito or Dominican sazón — make a big batch and keep it in the fridge for other dishes.

480 min

Boil until tender

Transfer the pork with its marinade to a pot, add a little water, and simmer until the meat is tender.

40 min

Reduce the liquid

Uncover and let the liquid reduce until it mostly evaporates, coating the pork in the concentrated seasoning.

10 min

Fry until crisp

Fry the pork chunks in hot oil in batches until the outside turns deeply golden and crisp.

Boiling the pork first, then frying, is what gives griot its crisp shell over tender meat — do not skip straight to frying raw pork.

8 min

Drain and serve

Drain the griot on paper towels and serve hot with pikliz and rice.

gluten-freespicydairy-freepork

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Griot

5 steps · 4 timers · 6 servings