Griot (Haitian Fried Pork)

Most notably one of the most common and everyone favorite Haitian dishes it’s pronounced griot (gree-yoh). It is typically fried but can also be baked or broiled depending on your liking.

This dish has very basic steps so its all about the technique of brining and marinating. It sits in the brine for 2-4 hours to keep the meat tender, then the dish is typically marinated overnight, so plan ahead, this is not a quick meal. The meat is simmered in the marinade until tender then deep fried until it forms a nice golden crust.

The marinade is all you need to simmer the pork. The fat and juices will render to make this delicious stock/sauce that

typically a pork shoulder or a pork belly is used similar to the latin Chicharrón. Some people like the meaty bits and some people like the fatty bits. This dish is very unifying. The whole family gathers when they know this is being made for dinner.

Griot Recipe

• 4 lbs of diced pork shoulder or belly, diced in 1 inch cubes

BRINE

• 2 cups of warm water
• 1 cup of white vinegar
• 1/2 cup of salt
• Sour orange and lime rinds

MARINADE

• 3 tablespoon of sour orange (or lemon preserve)
• 1 tablespoon of lime juice
• 3 sprigs of thyme
• 6 cloves of garlic
• 2 green onions
• 1 diced onions
• 2 dices plum tomatoes
• 1 minced scotch bonnet pepper
• 1 tablespoon of diced cilantro
• 1 tablespoon of of salt
• 1 teaspoon of ground pepper
• 1 bouillon cube (Maggi or Knorr)

Directions 

Start by brining your pork in the water, vinegar, salt and rinds. The warm water will help dissolve the salt and it’ll help penetrate the skin and keep it moist and flavorful after the boiling and frying. Let brine in the refrigerator for up to 4 hours.

Remove pork from the brine and rinse the pork thoroughly. The brine is extremely salty and we don’t want to over salt the dish!

Mix all the ingredients from the marinade with the pork chunks and let marinade in the fridge overnight or for 6 hours. Place the pork in a large pan and set to medium heat. Let simmer for about 20-25 minutes until the pork is fully cooked.

Separate the pork from the stock and reserve for adding extra flavor to another recipe like a soup or starch like rice or polenta.

Deep fry the pork in small batches on medium to high heat until there is a golden color on the pork. Don’t over fry the pork, remember that it is fully cooked, you are just looking to add crispiness and color.

Serve hot over steamed white jasmine rice and fried plantains. Top with piklis or  Pickled Onions click the links to find the recipes.

 

Have you tried this recipe? Leave a comment below! Let me know what you think. Did you tweak or change anything? Leave a comment, I would love to hear it!