Chef notes

Griot is a rich, flavorful dish that is one of Haiti’s most popular foods. It's quick and easy to serve at parties and family gatherings. Cubes of pork are soaked in a sour orange marinade and then slow-roasted until tender. The tender morsels are then given a final fry in oil until delectably caramelized. Griot is undoubtedly a must when it comes to Haitian food. This dish goes great with plantains and a side of pikliz (Haitian pickled vegetable relish).

Special kitchen equipment: You’ll need a large bowl, frying pan or a small countertop fryer.

Technique tip: Make sure to check the meat periodically for doneness.

Swap option: You can use beef or goat. For a healthier option, you can bake it instead of frying it.

Ingredients

Griot

3 pounds pork shoulder, cubed
1 tablespoon salt
1/2 teaspoon freshly cracked pepper
1 onion, chopped
10 cloves garlic, 6 sliced and 4 whole
1 tablespoon chicken bouillon or chicken cube
2 green onions
1 cup freshly squeezed orange juice

2 limes, juiced
1 tablespoon white wine vinegar
10 sprigs fresh thyme
1/2 bunch fresh parsley
1 scotch bonnet pepper, sliced
4 cups oil, for frying
3 fried plantains, to serve

Pikliz (Haitian Pickled Vegetable Relish)

2 cups cabbage, shredded
1 cup carrot, grated
1 bell pepper, sliced
1 onion, sliced
1 shallot, sliced

2 scotch bonnet peppers, thinly sliced
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 cups white wine vinegar

Preparation

For the griot:

To make the epis (Haitian seasoning base), add all of the ingredients except the pork to a blender and purée until smooth.

For the griot, add the cubed pork shoulder and the epis to large lidded pot or Dutch oven. With gloves on, mix thoroughly until well-combined. Cover the pot and place in the refrigerator to marinate overnight.

The next day, preheat the oven to 450 F.

Place the pot with the marinated pork on the stove. Add 2 cups water and bring to a boil. Transfer the pork to the oven, uncovered, to braise for 40 minutes, or until cooked through and tender.

Pick out all the pieces of pork and place on a paper towel-lined tray to dry. Pat down the surface of the pork to make sure there is no remaining moisture.

Heat a pot of oil to 350 F.

Add the pork in batches and fry until deep golden-brown, about 5-7 minutes.

Transfer the pork to a paper towel-lined plate to drain. Served with fried plantains.

For the pikliz:

Combine the shredded cabbage, grated carrot, bell pepper, onion, shallot, scotch bonnet peppers and lemon juice in a large bowl. Add the salt and freshly cracked black pepper.

Put on gloves and thoroughly mix with your hands. Pack the pikliz down into sterilized Mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.