Iconic Haitian dish, griot combines the technique of citrus marinating with double cooking, being a central element of Haitian celebrations and culinary identity.
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Griot
Traditional Haitian marinated and fried pork griot, authentic step by step recipe.
- Haiti
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 480 kcal
- Protein 32 g
- Carbohydrates 6 g
- Fat 36 g
Story behind the dish
Preparation
Griot is a preparation from Haiti with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of pork shoulder in pieces.
- Have ready: Juice of 3 sour oranges (or normal lime orange).
- Have ready: 4 cloves of garlic.
- Have ready: 1 onion.
- Have ready: 2 habanero chiles.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Marinate the pork with sour orange juice
Marinate the pork with sour orange juice, garlic, onion, chili, thyme, salt and pepper for at least 2 hours. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Cook the marinated meat (with its marinade) over low heat in a pot
Cook the marinated meat (with its marinade) over low heat in a pot, covered, for 45-60 minutes until tender, letting the liquid reduce almost completely. Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
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Remove the meat and set it aside.
Remove the meat and set it aside, letting it finish browning in its own fat in the pot. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fry the meat in very hot oil until golden and…
Fry the meat in very hot oil until golden and crispy on the outside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Drain on absorbent paper
Drain on absorbent paper. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve with rice and beans (diri kole) and pikliz (spicy pickle…
Serve with rice and beans (diri kole) and pikliz (spicy cabbage pickle). Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The double cooking (braised first, then fried) is what gives the characteristic tender-on-the-inside and crispy-on-the-outside texture.
- Pikliz (cabbage and chili pickle) is the essential traditional accompaniment.
Variations
- Chicken griot (faster version).
- Baked version instead of fried, lighter.
Community
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