Griot
Griot is a popular Haitian dish made with marinated pork that is fried until crispy. It is often served with pikliz, a spicy slaw, and is a staple at many Haitian gatherings and celebrations.
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1 cup orange juice
- 1/2 cup lime juice
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1 scotch bonnet pepper, seeded and minced
- 1 teaspoon dried thyme
- 1 teaspoon ground cloves
- Salt and pepper to taste
- 2 cups vegetable oil, for frying
Instructions
- In a large bowl, combine the pork, orange juice, lime juice, garlic, onion, scotch bonnet pepper, thyme, cloves, salt, and pepper. Cover and marinate in the refrigerator for at least 4 hours or overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade and pat dry with paper towels. Working in batches, fry the pork pieces until golden brown and crispy, about 5-7 minutes per batch.
- Transfer the fried pork to a paper towel-lined plate to drain excess oil. Serve hot with pikliz and enjoy!
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
- 10g
- Fat
- 20g
Supplies
Large bowl Skillet Tongs Paper towels
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serving suggestions: Serve griot with pikliz, rice, and fried plantains for a complete Haitian meal.
Tips & tricks
Tips: Make sure to pat the marinated pork dry before frying to achieve a crispy texture.
Cost
$15