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 servings
Cuisine: caribbean, haitian
Ingredients: 1,000 g pork shoulder cut into 2-inch chunks; 2 pcs lime juiced; 1 pcs orange juiced; 6 clove garlic minced; 1 pcs scotch bonnet pepper whole, pierced; 2 pcs shallot chopped; 2 g thyme; 2 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper; 2 cup water; 3 cup vegetable oil; 0.5 pcs cabbage thinly shredded; 2 pcs carrot julienned; 0.5 pcs onion thinly sliced; 1 pcs scotch bonnet pepper thinly sliced; 0.5 pcs bell pepper thinly sliced; 1 cup white vinegar; 1 pcs lime juiced; 0.5 tsp 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.

An original recipe by Forkin

Total time: 2 hr
Serves: 4
Difficulty: Medium
Per serving: 884 kcal

Gluten-free

Mise en place

Ingredients

griot

1,000 gpork shoulder, cut into 2-inch chunks
2 pcslime, juiced
1 pcsorange, juiced
6 clovegarlic, minced
1 pcsscotch bonnet pepper, whole, pierced
2 pcsshallot, chopped
2 gthyme
2 pcsbay leaf
1 tspsalt
0.5 tspblack pepper
2 cupwater
3 cupvegetable oil

pikliz

0.5 pcscabbage, thinly shredded
2 pcscarrot, julienned
0.5 pcsonion, thinly sliced
1 pcsscotch bonnet pepper, thinly sliced
0.5 pcsbell pepper, thinly sliced
1 cupwhite vinegar
1 pcslime, juiced
0.5 tspsalt

Equipment

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

The method

Step by step

1
Clean the pork shoulder pieces by rinsing them thoroughly and rubbing them with half of the lime juice.
About 5 min
Cook’s note: 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.
About 5 min
3
Mix well to ensure the pork is evenly coated with the marinade.
About 1 min
4
Cover the bowl and marinate the pork in the refrigerator for at least 30 minutes, or preferably for several hours.
Cook’s note: 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.
About 10 min
Cook’s note: 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.
About 1 min
7
Pour the vinegar mixture over the vegetables for the pikliz and toss to combine.
About 1 min
8
Transfer the pikliz to an airtight container and refrigerate until serving.
Cook’s note: 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.
About 1 min
10
Add water to the pot and bring the mixture to a boil over medium-high heat.
About 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.
About 1 hr 15 min
Cook’s note: The pork should be easily pierced with a fork.
12
Remove the pork from the pot and set aside, reserving the cooking liquid.
About 2 min
13
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
About 5 min
Cook’s note: 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.
About 2 min
Cook’s note: 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.
About 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.
About 1 min
17
Serve the griot hot with the reserved cooking liquid for dipping and a generous side of pikliz.
About 1 min
Cook’s note: Traditional accompaniments include fried plantains or rice.

Per serving

Nutrition

59%Score

Calories: 883.8kcal
Protein: 46g
Carbs: 27.8g
Fat: 65.1g
Fibre: 6.1g
Sugar: 10g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

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

Reheating

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