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Griot

Name: Griot
Total time: 120 min
Yield: Serves 4
Cuisine: Haiti
Ingredients: 600g Pork Shoulder; 100ml Orange juice; 3 tbsp Lime juice; 1/2 Onion; 4 cloves Garlic; 1/2 bunch Parsley; 3 Green Onion; 3 sprigs Thyme; 1 Chili pepper; 2 tsp Salt; A pinch Black Pepper; 300ml Water; To taste Oil for frying

Main Dish

⏱ 120 min

👥 Serves 4

Difficulty ⭐⭐

Pork marinated in citrus and spices, simmered, then fried — Haiti's national dish.

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📖 The Story Behind This Dish

Griot is Haiti's signature dish: pork shoulder is marinated in epis — a seasoning of bitter orange, lime, garlic, chili, and herbs — simmered, and finally fried crisp. It's classically served with pikliz (spicy pickled vegetables), fried plantain, and rice and beans, a treat for Sundays and celebrations.

🌆 Where it's eaten: At Sunday lunch in Haiti, a pile of crisp fried pork comes with spicy pickled cabbage and fried plantain as the family gathers around the platter.

🥕 Ingredients (serves 4)

Pork Shoulder 600g
Orange juice 100ml
Lime juice 3 tbsp
Onion 1/2
Garlic 4 cloves
Parsley 1/2 bunch
Green Onion 3
Thyme 3 sprigs
Chili pepper 1
Salt 2 tsp
Black Pepper A pinch
Water 300ml
Oil for frying To taste

👩‍🍳 Instructions

Blend the onion, garlic, parsley, green onion, thyme, and chili into a marinade (epis).
Cut the pork into 3cm cubes and marinate overnight in the epis, orange juice, lime juice, salt, and pepper.
Put the meat and marinade in a pot, add water, simmer 1 hour, and cook down until the liquid is gone.
Fry in 180°C oil until crisp outside.
Serve with pikliz and fried plantain.

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