Haitian Slaw Pikliz Recipes

PIKLIZ (HAITIAN PICKLED VEGETABLE RELISH)

Steps:

• Pack cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add vinegar and lime juice, seal jar, and shake until ingredients are distributed and salt is dissolved. Add more vinegar if needed to just cover vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
• Do Ahead
• Pikliz can be made 1 month ahead. Seal and chill.

HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY

Steps:

• 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
• Enjoy!

HAITIAN SLAW / PIKLIZ

Steps:

• 1. Prepare the dressing. Combine the vinegar, sour orange juice, salt, pepper, and cloves in a 2-quart crock, jar, or large nonreactive bowl. Whisk until the salt dissolves.2. Stir in the cabbage, carrots, celery, onion, scallions, garlic, and chiles. Cover the crock with plastic wrap and let the slaw pickle in the refrigerator for at least 24 hours before serving. Stir several times to ensure even curing. The slaw can be made up to a week in advance store, tightly covered, in the refrigerator.Serves 8 to 10