Main Course

Griot with Pikliz

Name: Griot with Pikliz
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 racions
Cuisine: caribbean, haitian
Ingredients: 1.000 g pork shoulder cut into 2-inch chunks; 2 u lime juiced; 1 u orange juiced; 6 gra garlic minced; 1 u scotch bonnet pepper whole, pierced; 2 u shallot chopped; 2 g thyme; 2 u bay leaf; 1 ct salt; 0,5 ct black pepper; 2 tassa water; 3 tassa vegetable oil; 0,5 u cabbage thinly shredded; 2 u carrot julienned; 0,5 u onion thinly sliced; 1 u scotch bonnet pepper thinly sliced; 0,5 u bell pepper thinly sliced; 1 tassa white vinegar; 1 u lime juiced; 0,5 ct salt

Griot is a classic Haitian dish featuring marinated and fried pork. The pork is first braised until tender, then fried to achieve a crispy exterior. It's traditionally served with Pikliz, a spicy, crunchy pickled vegetable relish.

Una recepta original de Forkin

Temps total: 2 h
Racions: 4
Dificultat: Mitjana
Per ració: 884 kcal

Sense gluten

Preparació prèvia

Llista d’ingredients

griot

1.000 gpork shoulder, cut into 2-inch chunks
2 ulime, juiced
1 uorange, juiced
6 gragarlic, minced
1 uscotch bonnet pepper, whole, pierced
2 ushallot, chopped
2 gthyme
2 ubay leaf
1 ctsalt
0,5 ctblack pepper
2 tassawater
3 tassavegetable oil

pikliz

0,5 ucabbage, thinly shredded
2 ucarrot, julienned
0,5 uonion, thinly sliced
1 uscotch bonnet pepper, thinly sliced
0,5 ubell pepper, thinly sliced
1 tassawhite vinegar
1 ulime, juiced
0,5 ctsalt

Estris

slotted spoon · large bowl · large pot · dutch oven · cutting board · knife · airtight container

Elaboració

Pas a pas

1
Clean the pork shoulder pieces by rinsing them thoroughly and rubbing them with half of the lime juice.
Uns 5 min
Nota de cuina: This step helps to tenderize the pork and remove any impurities.
2
In a large bowl, combine the cleaned pork with the remaining lime juice, orange juice, minced garlic, whole scotch bonnet pepper, chopped shallot, thyme sprigs, bay leaves, salt, and black pepper.
Uns 5 min
3
Mix well to ensure the pork is evenly coated with the marinade.
Uns 1 min
4
Cover the bowl and marinate the pork in the refrigerator for at least 30 minutes, or preferably for several hours.
Nota de cuina: The longer the pork marinates, the more flavorful it will be.
5
While the pork marinates, prepare the pikliz by combining the shredded cabbage, julienned carrot, sliced onion, sliced scotch bonnet pepper, and sliced bell pepper in a separate bowl.
Uns 10 min
Nota de cuina: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
6
In a small bowl, whisk together the white vinegar, lime juice, and salt for the pikliz.
Uns 1 min
7
Pour the vinegar mixture over the vegetables for the pikliz and toss to combine.
Uns 1 min
8
Transfer the pikliz to an airtight container and refrigerate until serving.
Nota de cuina: Pikliz tastes best after at least an hour in the fridge, allowing the flavors to meld.
9
Transfer the marinated pork and all its marinade to a large pot or Dutch oven.
Uns 1 min
10
Add water to the pot and bring the mixture to a boil over medium-high heat.
Uns 5 min
11
Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the pork is very tender.
Uns 1 h 15 min
Nota de cuina: The pork should be easily pierced with a fork.
12
Remove the pork from the pot and set aside, reserving the cooking liquid.
Uns 2 min
13
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
Uns 5 min
Nota de cuina: Ensure the oil is hot enough for frying to achieve a crispy exterior.
14
Carefully add the braised pork pieces to the hot oil in batches, avoiding overcrowding the pot.
Uns 2 min
Nota de cuina: Overcrowding will lower the oil temperature and prevent even browning.
15
Fry the pork for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
Uns 10 min
16
Using a slotted spoon, remove the fried pork from the oil and place it on a plate lined with paper towels to drain excess oil.
Uns 1 min
17
Serve the griot hot with the reserved cooking liquid for dipping and a generous side of pikliz.
Uns 1 min
Nota de cuina: Traditional accompaniments include fried plantains or rice.

Per ració

Nutrició

59%Puntuació

Calories: 883,8kcal
Proteïnes: 46g
Hidrats de carboni: 27,8g
Greixos: 65,1g
Fibra: 6,1g
Sucre: 10g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover griot and pikliz separately in airtight containers in the refrigerator.

Com reescalfar-ho

Reheat griot in a pan over medium heat or in the oven until warmed through. Pikliz is served cold.