About this dish
Twice-cooked pork, braised then fried until deeply crisp, served with pikliz.
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History & Origin
Griot is Haiti's most iconic dish, the pork marinated in sour orange and epis seasoning before braising and a final crisping fry, always served with fiery pikliz slaw.
Ingredients
🥩Bone-in pork shoulder, 1.5kg cut into large chunks
🍊Sour orange juice (or 3 parts lime + 1 part orange), 120ml
🧅Yellow onion, 1 large roughly chopped
🌿Fresh thyme, 6 sprigs
🧄Garlic cloves, 6 smashed
🫑Scotch bonnet pepper, 1 whole (kept whole to control heat)
🧂Salt, 2 teaspoons
⚫Black pepper, 1 teaspoon freshly ground
🫒Neutral oil, 250ml for frying
Method
Serves 21
Combine the pork chunks in a large bowl with the sour orange juice, onion, garlic, thyme, scotch bonnet, salt, and black pepper. Mix well, cover, and marinate in the fridge for at least 4 hours or ideally overnight.2
Transfer the pork and all the marinade into a heavy pot or Dutch oven. Add just enough water to almost cover the meat, about 300ml. Bring to a boil over medium-high heat, then reduce to a steady simmer.3
Cook uncovered for 1 to 1.5 hours, turning the pork occasionally, until the liquid has almost completely evaporated and the pork is very tender. Pick out and discard the thyme stems and scotch bonnet.4
Add the oil directly into the pot with the pork. Fry the pork in its own pot over medium-high heat, turning the pieces every few minutes, until each chunk is deeply golden and crisp on the outside, about 15 to 20 minutes.5
Drain the finished griot on a wire rack or paper towels briefly. Taste and add a pinch more salt if needed.6
Serve hot alongside white rice, fried plantains (bannann peze), and a generous spoonful of pikliz — the spicy pickled cabbage slaw that cuts through the richness of the pork perfectly.User Reviews
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