Griot
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Prep Time
1 hr
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Cook Time
1 hr mins
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Resting Time
3 hrs
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Total Time
2 hrs 30 mins
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Servings
6 people
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Calories
316 kcal
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Course
Main Course
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Cuisine
Haitian
Griot
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Griot is a dish from Haitian cuisine made from pork shoulder marinated in citrus fruits, braised then fried.
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Ingredients
- 3 lb boneless pork shoulder
- 3 shallots , sliced
- 3 cloves garlic , pressed
- 1 cube chicken stock (or beef stock, crumbled)
- 1 scotch bonnet pepper , studded with 2 cloves
- 1 bouquet garni , parsley and thyme
- 1 teaspoon salt
- 1 onion , cut into large rings
- 2 bitter oranges , freshly squeezed
- 1 teaspoon wine vinegar.
- 1¾ cup water
- vegetable oil , for frying
Equipment
- Dutch oven
Instructions
- Cut the meat into 2-inch (5 cm) cubes and place in a large bowl.
- Fill the bowl of meat with water and rub it to clean it well.
- Drain the water and repeat this process 3 times.
- Drain the meat thoroughly.
- Place the meat in a large bowl. Add the bitter orange juice, the wine vinegar, the shallots, the chicken stock cube, the garlic, the onion cut into large rings and mix everything well by hand.
- Add the bouquet garni and the hot pepper.
- Cover with plastic wrap and leave to marinate for 2 hours in the refrigerator, then one hour at room temperature.
- In a large Dutch oven or cast iron pot, add 4 tablespoons of oil.
- Add the meat and its marinade. Add the chili and the bouquet garni on top.
- Add water and cover. Cook over medium to high heat for 10 minutes.
- Lower the heat and cook covered for 40 minutes over low to medium heat, or until the meat is tender and the water has completely evaporated.
- At the end of cooking, increase the temperature of the heat if necessary in order to completely reduce the liquid.
- The meat should no longer be moist at all.
- When the water has completely evaporated, remove from heat and let sit for 15 minutes.
- In a large saucepan, heat a large volume of oil to a temperature of 350 F (170°C).
- Fry the meat pieces in batches until deep golden brown, about 5 to 7 minutes.
- Transfer the pork to a plate lined with paper towel to drain well.
- Serve with rice, black beans, fried plantains and pikliz.
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