Fried Pork (haitian Griot)
Fried Pork, also known as Haitian Griot, is a popular dish in West Indian cuisine. The pork is marinated in a flavorful mixture and then fried to perfection, resulting in crispy and tender pieces of meat.
Ingredients
- 2 lbs pork shoulder, cut into 2-inch pieces
- 1/4 cup lime juice
- 4 garlic cloves, minced
- 1 scotch bonnet pepper, minced
- 1 tsp salt
- 1 tsp black pepper
- 1/4 cup orange juice
- 2 tbsp olive oil
- 1 cup vegetable oil (for frying)
Instructions
- In a large bowl, combine the pork, lime juice, garlic, scotch bonnet pepper, salt, and black pepper. Mix well to coat the pork. Cover and refrigerate for at least 1 hour, or overnight for best results.
- Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the marinated pork pieces until golden brown and crispy, about 5-7 minutes per batch. Remove the pork from the skillet and place on a paper towel-lined plate to drain excess oil.
- In a separate saucepan, heat the olive oil over medium heat. Add the fried pork pieces and orange juice. Cook for an additional 5 minutes, stirring occasionally, until the pork is coated and the juices have reduced slightly.
- Transfer the fried pork to a serving platter and serve hot. Enjoy your delicious Haitian Griot!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 26g
Supplies
Large bowl Skillet Paper towels Saucepan Serving platter
Tools
Knife Cutting board Tongs Measuring cups and spoons
Serving suggestions
Serving suggestions: Haitian Griot is traditionally served with pikliz (spicy slaw) and fried plantains.
Tips & tricks
Tips: For extra flavor, marinate the pork overnight for the best results. Adjust the amount of scotch bonnet pepper to control the spiciness of the dish.
Cost
$15