📝 About This Recipe
Griot is the crown jewel of Haitian cuisine, featuring succulent cubes of pork shoulder marinated in a vibrant, citrusy 'epis' and simmered until tender before being fried to a glorious golden crisp. This dish perfectly balances the richness of the pork with the sharp, acidic punch of sour oranges and spicy habaneros. It is more than just a meal; it is a celebration of Haitian heritage and soul-stirring flavor.
🥗 Ingredients
The Meat
- 3 pounds Pork Shoulder (Boston Butt) (cut into 2-inch cubes)
- 1 cup Sour Orange juice (or a mix of 2 parts orange to 1 part lime juice)
- 1/2 cup Vinegar or Lime Juice (for washing the meat)
The Marinade (Haitian Epis)
- 4 stalks Scallions (roughly chopped)
- 6-8 pieces Garlic cloves (peeled)
- 1/2 large Bell Pepper (green or red)
- 1/2 cup Fresh Parsley (packed)
- 4 sprigs Fresh Thyme (leaves removed)
- 1 piece Scotch Bonnet or Habanero (seeded for less heat)
- 1 tablespoon Chicken Bouillon powder (Maggi brand is traditional)
- to taste Salt and Black Pepper
- 3-4 whole Cloves (pushed into an onion or added to liquid)
Frying and Finishing
- 2 cups Vegetable Oil (for shallow frying)
- 1 large Yellow Onion (sliced into rings)
👨🍳 Instructions
-
1
Begin by cleaning the pork. Place the pork cubes in a large bowl and rub them with lime halves or vinegar. Rinse thoroughly with cold water and pat dry with paper towels.
-
2
Prepare the 'Epis' marinade by blending the scallions, garlic, bell pepper, parsley, thyme, scotch bonnet, and bouillon powder in a food processor until it forms a thick paste.
-
3
In a large non-reactive bowl, combine the pork cubes with the prepared Epis and the sour orange juice. Massage the marinade into the meat, cover, and refrigerate for at least 4 hours, though overnight is highly recommended for the best flavor.
-
4
Transfer the pork and all its marinade into a large heavy-bottomed pot or Dutch oven. Add just enough water to barely cover the meat (about 1-2 cups).
-
5
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 45-60 minutes.
-
6
Check the pork periodically. It should be tender enough to pierce with a fork but not falling apart. You want the meat to retain its cube shape.
-
7
Once the pork is tender, remove the lid and increase the heat slightly to evaporate the remaining liquid. This concentrates the flavors into a thick glaze on the meat.
-
8
Remove the pork cubes from the pot, shaking off any excess bits of herbs, and set them on a plate. Reserve the concentrated cooking liquid (sauce) for later.
-
9
In a large deep skillet, heat about 2 cups of vegetable oil to 350°F (175°C).
-
10
Carefully fry the pork cubes in batches, being careful not to crowd the pan. Fry for 3-5 minutes per side until they are deep golden brown and crispy on the outside.
-
11
Remove the fried pork and drain on paper towels. In the same oil (or a separate pan with a tablespoon of oil), quickly sauté the sliced onion rings until softened but still slightly crunchy.
-
12
Serve the hot Griot topped with the sautéed onions and a side of spicy Pikliz.
💡 Chef's Tips
Always wash your pork with citrus or vinegar; it is a fundamental step in Haitian cooking for flavor and cleanliness. Don't skip the marinating time—24 hours allows the acidity to tenderize the tough pork shoulder fibers. If you can't find sour oranges, mix 2 parts orange juice, 1 part lime juice, and 1 part lemon juice. Save the leftover boiling liquid! It's liquid gold and can be used to flavor the accompanying rice and beans (Riz Collé). Ensure the pork is dry before frying to prevent excessive oil splattering and to achieve a better crust.
🍽️ Serving Suggestions
Serve with a generous portion of Pikliz (spicy pickled vegetable relish) to cut through the richness. Pair with 'Riz Collé aux Pois' (Haitian Rice and Beans) for the most traditional experience. Add 'Banan Pese' (Fried Pressed Plantains) on the side for a delightful starchy crunch. Enjoy with a cold glass of Prestige beer or a refreshing hibiscus tea (Jus de Bissap). Serve on a large platter family-style for a true Caribbean Sunday dinner vibe.