Haitian Griot Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
3 hrs
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Total Time
3 hrs 40 mins
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Servings
8 servings
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Calories
115 kcal
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Course
Main Course
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Cuisine
Haitian
Haitian Griot Recipe
Description
This Haitian Griot recipe starts with pork shoulder cut into 1-inch pieces, seasoned by marinating in vinegar, salt, and lime juice. The meat is rubbed with lime halves to evenly distribute the citrus acidity, which helps tenderize. After resting in the fridge for an hour and rinsing, the pork is soaked in Haitian epis—a seasoning blend of herbs and vegetables—along with Maggi seasoning cubes, seasoned salt, parsley, thyme, and habanero pepper, then refrigerated again for additional flavor development.
The meat is then cooked in its marinade until juices are released and the marinade thickens to glaze the pork. Once cooked, pieces are thoroughly dried before frying in hot oil to achieve a crisp, flavorful exterior while maintaining juicy tenderness inside. Using lime and the epis mix imparts a characteristic bright, herbaceous, and savory profile associated with Haitian cuisine, accented by habanero heat and aromatic herbs.
When frying, keep oil temperature steady at 360°F and fry in batches if needed, using a lid to prevent splatter and ensure even cooking. Adjustments can be made for available ingredients, such as using Scotch bonnet peppers if possible and substituting pork cuts like pork butt or stew meat if desired.
Ingredients
- 2 lb pork shoulder cut into 1” pieces
- ¼ cup white vinegar
- ½ tbsp salt
- 4 lime
- ½ cup epis
- 4 Maggi cube Mini, 4 g each. Or 1 normal maggi cube
- 5-6 tems parsley
- 4 prigs thyme
- 1 habanero pepper
- 2 tbsp seasoned salt can also use adobo
- vegetable oil for frying
Instructions
- Pour the vinegar, salt and the juice of the limes over the pork. Mix to combine.
- Reserve the lime halves after juicing, and rub each piece of meat on the flesh of the lime half, making sure to really get the meat covered in the citrus.
- Cover the bowl, put it in the fridge, and let it sit for an hour. When the hour is up, rinse the meat to remove the vinegar and the salt.
- Put the cleaned pork in a bowl and add the Haitian Epis, maggi, and seasoning salt. Use kitchen twine to tie the parsley and thyme together, then place the bunch in the bowl along with habanero pepper.
- Stir until the meat is well coated. Cover again and let the meat sit in the fridge for 2 hours or overnight.
- Remove the parsley, thyme and habanero pepper from the bowl and discard. Add the pork into a medium pot on the stove along with the leftover marinade.
- Turn the heat to high and cook the meat for about 5 minutes until it releases some juice.
- Reduce the heat to medium, and cook for another 10 minutes or until the pork is cooked through and fork tender. The excess marinade should thicken a little. Remove the pork from the pot and set aside in a bowl.
- In a medium to large pot, heat the vegetable oil to 360 degrees Fahrenheit. Add the pork to the oil and fry until it turns golden brown (about 1-2 minutes). Fry the pork in batches, removing the meat to a paper towel-lined plate once it’s done frying to remove extra oil.
- Serve with pikliz and fried plantains. Enjoy!
Notes
- Use pork shoulder or pork butt; pre-cut stew meat also works as a substitute.
- Haitian epis is a seasoning blend of herbs, vegetables, and seasonings, essential for authentic flavor.
- Maggi cubes add umami flavor; if unavailable, beef bouillon can be used but only one cube is needed as they are larger.
- If the marinade thickens into a glaze when cooking the pork, do not wipe off before frying; if watery, dry the pork to prevent oil splatter.
- Use a lid when frying to minimize oil splashes and check pork doneness safely.
- Maintain oil temperature at 360°F between frying batches for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 115 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 115kcal | 6% |
| Carbohydrates | 4g | 1% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 2234mg | 93% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 109IU | 2% |
| Vitamin C | 14mg | 16% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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