How to Make Authentic Haitian Griot with Crispy Fried Pork

Simple Summary

Haitian Griot is a mouthwatering dish of tender, marinated pork that's slow-cooked and then fried to crispy perfection, offering a delightful blend of flavors and textures that embody the essence of Haitian cuisine.

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: 6-8
• Difficulty: Intermediate

Ingredients

• 3 lbs pork shoulder, cut into 1.5-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, white 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.

4. In a large pot, add the marinated pork and the reserved marinade. Add 1 cup of water.

5. Bring the mixture to a boil over high heat, then reduce to low and simmer, covered, for about 1.5 to 2 hours, or until the pork is tender and easily pierced with a fork.

6. Remove the pork from the liquid using a slotted spoon and place on a baking sheet. Allow to cool slightly.

7. In a large, heavy-bottomed skillet or frying pan, heat 2 tablespoons of vegetable oil over medium-high heat.

8. Working in batches, fry the pork pieces for 2-3 minutes on each side until golden brown and crispy.

9. Remove the fried pork with a slotted spoon and place on paper towels to drain excess oil.

10. Serve hot with traditional Haitian sides like rice and beans, fried plantains, or pikliz (spicy coleslaw).

Chef's Notes

• For extra crispy pork, you can briefly broil the fried pieces for 1-2 minutes before serving.
• If scotch bonnet peppers are unavailable, habaneros make a good substitute, or use your favorite hot sauce to taste.
• The pork can be cooked in advance and refrigerated. Simply fry before serving for a quick meal.
• For a healthier version, you can air fry the cooked pork instead of pan-frying.
• Leftover griot can be stored in an airtight container in the refrigerator for up to 3 days.

Nutritional Info

Per serving (based on 8 servings):

• Calories: Approximately 350
• Protein: 30g
• Fat: 22g (mostly from the pork)
• Carbohydrates: 8g
• Rich in B vitamins, zinc, and potassium from the pork
• The citrus marinade adds vitamin C

Serving Suggestions

• Serve Haitian Griot with traditional sides like rice and beans (diri kole ak pwa) and fried plantains (bannan peze).
• Accompany with a side of pikliz, a spicy Haitian coleslaw, for added crunch and heat.
• For a complete Haitian feast, include a side of soup joumou (pumpkin soup) and finish with a slice of pain patate (sweet potato pudding) for dessert.
• Pair with a cold Prestige beer, Haiti's national lager, or a refreshing rum punch for an authentic experience.
• Garnish the plate with fresh cilantro and lime wedges for added color and flavor.