Griot (Haitian Fried Pork)

Experience the bold and vibrant flavors of Haitian cuisine with Griot, a beloved dish of marinated pork shoulder, fried to golden perfection. Griot is a festive favorite, perfect for gatherings, celebrations, or a flavorful family meal, offering a delicious balance of tangy, savory, and spicy notes.

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes
• Juice of 2 limes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cloves
• 1 scotch bonnet pepper, finely chopped (optional for heat)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/4 cup sour orange juice (or a mix of orange and lime juice)
• 2 tablespoons olive oil
• Vegetable oil, for frying
• Pickled vegetables or pikliz, for serving

Instructions

1. Marinate the Pork

   Place the pork cubes in a large bowl. Add lime juice, salt, pepper, garlic powder, ground cloves, scotch bonnet, onion, garlic, and sour orange juice. Mix well, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight.

2. Cook the Pork

   In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the marinated pork and cook until lightly browned on all sides, stirring occasionally. Cover with a lid and simmer for 30–40 minutes, or until the pork is tender.

3. Fry the Pork

   Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully fry the cooked pork cubes in batches until golden brown and crispy on the outside. Drain on paper towels to remove excess oil.

4. Serve

   Serve Griot hot with traditional Haitian sides like fried plantains, rice and beans, or pikliz for a spicy, tangy kick.

Serving

Griot is a dish full of character, perfect for sharing at celebrations or enjoying as a flavorful meal at home. Each bite delivers a satisfying crunch and a burst of zesty, savory flavor, embodying the rich culinary heritage of Haiti.