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Haitian Fried Pork (Griot)

The Quirky Foodster Team

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Ingredients

  • 1 kg (2.2 lb) pork shoulder, cut into 4 cm cubes
  • 2 limes, juiced (or sour orange if available)
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 sprig fresh thyme
  • 2 tbsp chopped fresh parsley
  • 1/2 Scotch bonnet pepper, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 250 ml (1 cup) water
  • Vegetable oil, for frying

Method

  1. Rub the pork with lime juice, rinse, and pat dry.
  2. Marinate the pork with onion, garlic, thyme, parsley, Scotch bonnet, salt, and pepper for at least 2 hours, or overnight in the fridge.
  3. Transfer the pork and marinade to a heavy pot, add the water, and bring to a boil.
  4. Reduce heat and simmer, covered, for 45 minutes until the pork is tender and most of the liquid has evaporated.
  5. Remove the pork pieces, reserving the softened onions for garnish, and pat the pork dry.
  6. Heat about 2.5 cm (1 inch) of oil in a deep frying pan over medium-high heat.
  7. Fry the pork in batches for 5-7 minutes, turning occasionally, until deep golden brown and crisp on the outside.
  8. Drain on paper towels and serve hot with the reserved fried onions, pikliz, rice and beans, and fried plantains.

Introduction: Griot is arguably Haiti's most iconic dish: chunks of pork marinated in citrus and spices, first simmered then deep-fried until crisp, traditionally served with pikliz, rice and beans, and fried plantains at nearly every festive occasion.

Cultural Background: Griot is arguably Haiti's most iconic dish: chunks of pork marinated in citrus and spices, first simmered then deep-fried until crisp, traditionally served with pikliz, rice and beans, and fried plantains at nearly every festive occasion.

Tips: Simmering the pork first before frying ensures it stays tender inside while developing a crisp exterior.

Variations: Goat meat prepared the same way is called 'tasso.' Some cooks add a splash of beer to the marinade for extra depth.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat in an oven or air fryer at 190°C (375°F) for 8-10 minutes to restore crispness; avoid microwaving, which softens the crust.

Nutrition: Approx. 420 kcal, 32 g protein, 30 g fat, 3 g carbohydrate, 0.5 g fibre per serving.

FAQs:

Q: Why simmer the pork before frying?

A: Simmering tenderizes the meat and infuses it with the marinade flavours before the final fry crisps the exterior.

Q: What is traditionally served with griot?

A: Pikliz (spicy pickled slaw), diri kole ak pwa (rice and beans), and fried plantains.

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