Photo from pinterest.com

Griot is a traditional Haitian dish that boasts bold and savory flavors, making it a favorite in Haitian cuisine. This mouthwatering dish features marinated and fried chunks of pork, creating a perfect balance of tanginess and spice. Let's explore how to make Griot and bring a taste of Haiti to your table.

Ingredients:

2 lbs pork shoulder, cut into bite-sized pieces

4 cloves garlic, minced

1 tablespoon lime or sour orange juice

1 tablespoon vinegar

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon thyme

1 teaspoon paprika

1 scotch bonnet pepper, chopped (optional)

Vegetable oil, for frying

Instructions:

In a large bowl, combine the pork pieces, minced garlic, lime or sour orange juice, vinegar, salt, black pepper, thyme, paprika, and chopped scotch bonnet pepper if using. Mix well to coat the pork evenly with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results. Heat vegetable oil in a deep frying pan or Dutch oven over medium-high heat. Once the oil is hot, carefully add the marinated pork pieces in batches, making sure not to overcrowd the pan. Fry until the pork is golden brown and cooked through, about 8-10 minutes per batch. Remove from the oil and drain on paper towels. Serve the Griot hot, alongside traditional Haitian sides like pikliz (spicy cabbage slaw) and fried plantains.

Serving:

Griot is typically served as a main dish accompanied by rice and beans or with fried plantains and pikliz on the side. It's perfect for sharing with friends and family during gatherings or special occasions.

Griot is more than just a dish it's a symbol of Haitian culinary heritage and tradition. With its flavorful marinade and crispy fried pork, this recipe is sure to become a new favorite in your household.