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.

Fried Pork (haitian Griot)

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

  1. 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.
  2. 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.
  3. 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.
  4. 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