Griot (Haitian Fried Pork)
Griot is a quintessential Haitian dish of tender, marinated pork shoulder, slow-cooked until tender and then fried to a crispy perfection. It's often considered the national dish of Haiti and is a staple at celebrations and everyday meals alike.
🧂 Ingredients
- 2 lb Pork Shoulder(cut into 1.5-inch cubes)
- 0.25 cup White Vinegar
- 1 tbsp Salt
- 4 large Limes(juiced, plus halves for rubbing)
- 0.5 cup Haitian Epis(or a blend of garlic, onion, bell pepper, thyme, and parsley)
- 4 mini Maggi Cubes(crushed)
- 4 sprigs Thyme Sprigs
- 1 whole Habanero Pepper(optional, for extra heat)
- 4 cups Vegetable Oil(for frying)
👨🍳 Instructions
- 1
Clean the pork: In a large bowl, combine the pork cubes with white vinegar, salt, and the juice of 4 limes. Rub each piece of pork with the lime halves. Let sit for 1 hour. Rinse thoroughly with cool water and pat dry.
- 2
Marinate the pork: In the same bowl, combine the cleaned pork with Haitian Epis, crushed Maggi cubes, thyme sprigs, and the whole habanero pepper (if using). Mix well to coat. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 3
Cook the pork: Place the marinated pork in a large pot with the marinade. Add enough water to just cover the meat. Bring to a boil, then reduce heat, cover, and simmer for 45-60 minutes, or until the pork is fork-tender. Drain the pork, reserving the cooking liquid.
- 4
Fry the pork: Heat vegetable oil in a deep skillet or pot over medium-high heat to 360°F (180°C). Fry the pork in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
- 5
Serve: Serve the griot hot, optionally drizzled with a little of the reserved cooking liquid.
💡 Pro Tips
- ✓For deeper flavor, marinate the pork overnight.
- ✓Ensure the pork is well-drained before frying to achieve maximum crispiness.
- ✓Do not overcrowd the pot when frying; cook in batches.
🔄 Variations
- Add sliced bell peppers to the pot during the simmering stage for added flavor.
- Serve with Pikliz and fried plantains for a traditional Haitian meal.