Wash the pork pieces in a mixture of water and vinegar or lime juice. Rinse and pat dry. Place the meat in a bowl and pour the sour orange juice (or a mix of lime and orange) over it. Add the minced garlic, thyme, whole pepper, cloves, salt, and black pepper. Mix thoroughly and marinate in the refrigerator for at least 4 hours, or overnight for best results.
Griot (Fried Pork)
- Total time - 1.5 - 2 hours (+ marinating time)
- Preparation - 30 minutes
- Cooking time - 1 - 1.5 hours
- Servings: 7
- Country: Haiti
For authentic Griot flavor, sour orange juice is used, which can be difficult to find. In this case, you can substitute it with a mix of lime and orange juice to achieve the necessary acidity. Prepare the Pikliz at least an hour in advance, or ideally the day before serving, to allow the flavors to meld perfectly.
When frying, it is important that the meat is already fully cooked and tender, as the frying step only adds the crispy layer.
Ingredients
Ingredients for Griot
- 1.5 kg pork shoulder, cut into cubes (about 4 cm)
- 2 pieces sour orange juice (or a mix of 1 lime and 1 orange)
- 4 cloves garlic, minced
- 2 sprigs fresh thyme
- 1 piece scotch bonnet (or habanero) pepper, whole
- 4 pieces whole cloves
- salt and black pepper
- water
- vegetable oil for frying
Ingredients for Pikliz
- 1 cup green cabbage, thinly shredded
- 1 piece carrot, shredded
- 0.5 piece yellow onion, thinly sliced
- 1 piece scotch bonnet (or habanero) pepper, thinly sliced
- 0.25 cup lime juice
- 0.5 cup white vinegar
- salt
Instructions
Step 1: Prepare and Marinate the Meat
Step 2: Braise the Meat
Transfer the meat and marinade to a large pot. Add enough water to cover the meat completely. Bring to a boil, then reduce the heat and simmer, covered, for 1 to 1.5 hours, until the meat is completely tender and fork-tender. Remove the meat and let it drain.
Step 3: Frying
Heat vegetable oil in a large, deep pan or pot over medium-high heat. Carefully add the cooked meat pieces and fry in batches until they are golden brown and crispy, which takes about 5-7 minutes. Remove them and place them on paper towels to drain excess oil.
Step 4: Preparing the Pikliz
While the meat is cooking, prepare the pikliz. In a bowl, mix the shredded cabbage, carrot, sliced onion, and pepper. Pour the white vinegar and lime juice over them. Add salt and mix well. Let it stand for at least 1 hour for the flavors to meld.
Step 5: Serving
Serve the hot and crispy Griot with the cold and tangy Pikliz. It is traditionally served with fried plantains, rice, and beans.