HAITIAN PORK GRIOT
Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it's broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do make the traditional cabbage, carrot and chile pepper pickle called pikliz (pick-lees) for serving, which gives the rich meat just the right spicy-vinegar punch.
Provided by Melissa Clark
Categories dinner, roasts, main course
Yield 6 servings
Number Of Ingredients 18
- Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
- Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
- The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
- Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
- Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
- Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
- To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 782 milligrams, Sugar 5 grams
HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY
Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar
Provided by Matthew Johnson
Yield 6 servings
Number Of Ingredients 31
- For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
- With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
- For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
- Put on gloves, and thoroughly mix using 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.
- Preheat oven to 350°F (180°C).
- Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
- Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
- Heat a pot of oil to 350°F (180°C).
- Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
- Transfer the pork to a paper towel-lined plate to drain.
- Serve with rice, beans, fried plantains, and the pikliz.
- Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
This is a traditional "Manje Kreyol" recipe which means it is part of the Haitian Creole culture.Extremely popular as a street food offered during holidays and celebrations.
Provided by Member 610488
Yield 2-4 serving(s)
Number Of Ingredients 14
- In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
- Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
- Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
- Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
- Boil the braising liquid until reduced to 1 cup (approx. 10 minutes). Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes). Add the marinade and boil for 1 minute.
- Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.
Nutrition Facts : Calories 1407.1, Fat 106.1, SaturatedFat 33.7, Cholesterol 322.3, Sodium 332.2, Carbohydrate 32.9, Fiber 4.8, Sugar 16.5, Protein 79.9
HAITIAN PORK GRIOT
This recipe of pork griot with jollof rice is a combination of West African culture and haitian experience. Pork griot is one of Haiti's favorite's dishes.
Provided by Cuisine228
Categories Main Course
Number Of Ingredients 8
- Marinate the pork with lime juice, salt, chicken bouillon, garlic, ginger, onions,thyme, and scotch bonnet pepper (optional).
- Let it rest in the fridge for about 2 hours or preferably overnight.
- In a saucepan on medium heat, bring to a boil and simmer until tender for about an hour or more.
- When pork is tender remove from liquid and any bits of spices, herbs of the pork. Set aside pork.
- Fry the pork at 350°F (180°C) until the pork is crispy.
- Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
- Place pork liquid in a small saucepan on medium add 1 teaspoon tomato paste, 1 cup tomato, ¼ cup oil, sliced onion and bring to a boil.
- Add the rice (2cups water for 1 cups jasmine rice). Salt to taste.
- Add the cut vegetables (carrots and bell pepper).
- Stir in rice and boil over medium-high heat until the water evaporates
- Be sure the lid fits tightly on the pot.
- Turn down the heat to its lowest setting. Let the rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
- Serve the rice with the Griot.
GRIOT. HAITIAN FRIED PORK WITH SOUR ORANGE
This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.
Provided by MarraMamba
Yield 8 serving(s)
Number Of Ingredients 14
- Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
- Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
- Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
- Once cooked, drain the mixture.
- Heat the oil in a skillet
- Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
- Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.
Nutrition Facts : Calories 642.3, Fat 51.2, SaturatedFat 13.4, Cholesterol 120.8, Sodium 115.2, Carbohydrate 14.1, Fiber 0.7, Sugar 6.9, Protein 30.7
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HAITIAN PORK GRIOT RECIPE - TODAY
3.7/5 (10)Category EntréesAuthor Cherven DesaugusteTotal Time 50 mins
- 1. To make the epis (Haitian seasoning base), add all of the ingredients except the pork to a blender and purée until smooth.
- 2. 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.
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Top Asked Questions
How do Haitians cook their fried pork?The fried pork meat is usually cut and sliced into cubesbefore they’re marinated in sour orange juice or lime juice. The marinatedcubes are then roasted slowly until they’re fully tender and soft. After that,the cubes get fried in cooking oil until they turn brown or caramel. Haitianslove preparing their fried pork cubes in this manner.
What is the most famous Haitian recipe?Pork Griot is perhaps the most famous Haitian recipe, including pork marinated with many herbs, spices and citrus, stewed and then fried. Frequently served with Haitian-style pickled vegetables and a unique sauce, it is a wonderful recipe that deserves to be sampled. Haitian cuisine consists of cooking traditions and practices from Haiti.
How do you make griot?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. 3. 4. Place the pot with the marinated pork on the stove.
What is griot de porc?Pork Griot (Griot de porc) – A popular Haitian dish- An easy to make meal that’s spicy, a little sour, a little sweet, and completely addictive with less guilt. I’m seriously salivating as I gear up to write about this citrus + herbs + garlic + scotch bonnet flavors in this delicious thang.