How to Make Authentic Haitian Griot with Crispy Fried Pork

Simple Summary

Haitian Griot is a beloved dish featuring tender, marinated pork that's slow-cooked and then fried to crispy perfection. This flavorful comfort food is a staple of Haitian cuisine and perfect for special occasions or family gatherings.

Recipe Details

• Prep Time: 30 minutes (plus 4 hours to overnight for marinating)
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours (plus marinating time)
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 3 lbs pork shoulder, cut into 1-inch cubes
• 1 cup orange juice
• 1/2 cup lime juice
• 1/4 cup white vinegar
• 1 large onion, diced
• 6 garlic cloves, minced
• 2 Scotch bonnet peppers, seeded and minced (or 2 tbsp hot sauce)
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• 1 cup water

Instructions

1. In a large bowl, combine orange juice, lime juice, vinegar, diced onion, minced garlic, Scotch bonnet peppers, thyme, parsley, salt, and black pepper to create the marinade.

2. Add the cubed pork to the marinade, ensuring all pieces are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight.

3. Remove the pork from the marinade, reserving the liquid. Pat the pork pieces dry with paper towels.

4. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium-high heat. Brown the pork pieces in batches, about 2-3 minutes per side.

5. Once all pork is browned, return all pieces to the pot. Add the reserved marinade and 1 cup of water.

6. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the pork is very tender.

7. Remove the pork pieces with a slotted spoon and set aside. Increase heat and boil the remaining liquid until reduced by half, about 10-15 minutes.

8. In a large skillet, heat the remaining 1 tablespoon of oil over medium-high heat. Fry the pork pieces in batches until crispy and golden brown, about 2-3 minutes per side.

9. Return the fried pork to the reduced sauce, tossing gently to coat.

10. Serve hot, garnished with additional fresh parsley if desired.

Chef's Notes

• For a milder version, reduce the amount of Scotch bonnet peppers or substitute with bell peppers.
• The pork can be cooked in a slow cooker on low for 6-8 hours instead of simmering on the stovetop.
• Leftover Griot can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
• For an authentic touch, serve with pikliz, a spicy Haitian coleslaw.

Nutritional Info

Per serving (approximate):

• Calories: 450
• Protein: 35g
• Fat: 30g (mostly from the pork)
• Carbohydrates: 10g
• Rich in vitamin C from citrus juices
• Good source of B vitamins and zinc from pork

Serving Suggestions

• Serve Haitian Griot with traditional rice and beans (diri kole ak pwa).
• Accompany with fried plantains (banane pesée) for a true Haitian experience.
• Offer a side of avocado slices or a simple green salad to balance the rich flavors.
• Pair with a cold Prestige beer, Haiti's national lager, or a fruity rum punch.
• For presentation, serve family-style on a large platter garnished with fresh herbs and lime wedges.