The Haitian griot is a marinated fried pork recipe so delicious that even an untrained vegetarian could make it his favourite dish.
Jokes aside, the Haitian griot is really the ultimate national meat dish.
It is eaten fried, but some will say that today we must be careful with what we eat and the “healthy way” to cook the griot is in the oven. Obviously, cooking the griot in the oven is better for your health, but since it is not a dish you eat every day, I choose moderation and prefer to fry my griot the same way my mother and my grandmother did.
Growing up, the griot was unquestionably my favourite meat dish and today it remains so.
For those who don’t have a fryer, if you decide to cook your Haitian griot in the oven, rest assured that you will get almost the same result. Like the fried griot, you will get a golden and crisp outside with a soft and delicious inside. That being said, no matter how you will cook your Haitian griot, one thing is certain: it will appeal to everyone!
THE HAITIAN GRIOT AND ITS SIDE DISHES:
You can accompany the griot with Riz Cole (Rice and Beans) and ”banan peze” (fried plantain) and don’t forget to add a side of pikliz.
In Haiti, when the sun goes down, the country takes a new life and everywhere in the streets people are selling and eating, in addition to griot, “fritailles”. You will find banan peze, pikliz, accra (malanga fritters), etc.
- 3 pounds of pork (thigh or shoulder)
- 2 French shallots cut into quarters
- 2 shallots cut into 3 pieces
- 2 cloves garlic
- 1 teaspoon chicken broth powder (or 1 Maggi)
- 1 scotch bonnet pepper
- 1 bouquet garni (a few sprigs of parsley and thyme)
- 1 teaspoon of salt (or to taste)
- 1 medium onion, cut into thick slices
- 2 sour oranges (or two limes)
- 1 teaspoon wine vinegar.
- 3-4 cloves (pick the cloves in the scotch bonnet pepper)
- 1 tablespoon of cooking oïl.
- CLEAN UP THE MEAT:
- Cut the meat into about 2 inches 1½ cubes taking care to remove the rind.
- Put the pieces in a large bowl.
- Fill the bowl of meat with warm water and rub the meat together in order to clean it well. Drain the water and repeat the process 2 or 3 times. When the meat is rinsed, remove excess water and set aside.
- Cut your orange or lime in half and press them to remove ¾ of their juice and set the juice aside in a flat bowl.
- Clean the meat with what's left of the orange or lime halves. (Note: you don't need to clean each piece individually.)
- After cleaning your meat, rinse one more time making sure to remove the excess of water.
- Haitian griot meat with lime.
- To the meat, add the orange or lime juice, the powdered chicken broth, the garlic, the salt, the French shallots, the onions and mix it together very well.
- Add the bouquet garni and Habanero pepper.
- Let stand in the refrigerator for about 1 hour minimum(overnight is much better).
- In a pot, add the oil.
- Take each piece of meat individually and place them in the pot (make sure to put the pepper and bouquet garni on top). Then, cover and cook over medium-minimum heat until the meat water is evaporated.
- When the water is completely evaporated, remove from heat and set aside.
- Now that the meat is cooked, you only need to brown them in the oil.
- Cook until they are golden brown.