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 adag
Cuisine: caribbean, haitian
Ingredients: 1000 g pork shoulder cut into 2-inch chunks; 2 db lime juiced; 1 db orange juiced; 6 gerezd garlic minced; 1 db scotch bonnet pepper whole, pierced; 2 db shallot chopped; 2 g thyme; 2 db bay leaf; 1 tk. salt; 0,5 tk. black pepper; 2 csésze water; 3 csésze vegetable oil; 0,5 db cabbage thinly shredded; 2 db carrot julienned; 0,5 db onion thinly sliced; 1 db scotch bonnet pepper thinly sliced; 0,5 db bell pepper thinly sliced; 1 csésze white vinegar; 1 db lime juiced; 0,5 tk. 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.

Forkin eredeti receptje

Teljes idő: 2 ó
Adag: 4
Nehézség: Közepes
Adagonként: 884 kcal

Gluténmentes

Előkészítés

Hozzávalók

griot

1000 gpork shoulder, cut into 2-inch chunks
2 dblime, juiced
1 dborange, juiced
6 gerezdgarlic, minced
1 dbscotch bonnet pepper, whole, pierced
2 dbshallot, chopped
2 gthyme
2 dbbay leaf
1 tk.salt
0,5 tk.black pepper
2 csészewater
3 csészevegetable oil

pikliz

0,5 dbcabbage, thinly shredded
2 dbcarrot, julienned
0,5 dbonion, thinly sliced
1 dbscotch bonnet pepper, thinly sliced
0,5 dbbell pepper, thinly sliced
1 csészewhite vinegar
1 dblime, juiced
0,5 tk.salt

Eszközök

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

Elkészítés

Lépésről lépésre

1
Clean the pork shoulder pieces by rinsing them thoroughly and rubbing them with half of the lime juice.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 5 p
3
Mix well to ensure the pork is evenly coated with the marinade.
Körülbelül 1 p
4
Cover the bowl and marinate the pork in the refrigerator for at least 30 minutes, or preferably for several hours.
A szakács megjegyzése: 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.
Körülbelül 10 p
A szakács megjegyzése: 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.
Körülbelül 1 p
7
Pour the vinegar mixture over the vegetables for the pikliz and toss to combine.
Körülbelül 1 p
8
Transfer the pikliz to an airtight container and refrigerate until serving.
A szakács megjegyzése: 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.
Körülbelül 1 p
10
Add water to the pot and bring the mixture to a boil over medium-high heat.
Körülbelül 5 p
11
Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the pork is very tender.
Körülbelül 1 ó 15 p
A szakács megjegyzése: The pork should be easily pierced with a fork.
12
Remove the pork from the pot and set aside, reserving the cooking liquid.
Körülbelül 2 p
13
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
Körülbelül 5 p
A szakács megjegyzése: 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.
Körülbelül 2 p
A szakács megjegyzése: 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.
Körülbelül 10 p
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.
Körülbelül 1 p
17
Serve the griot hot with the reserved cooking liquid for dipping and a generous side of pikliz.
Körülbelül 1 p
A szakács megjegyzése: Traditional accompaniments include fried plantains or rice.

Adagonként

Tápérték

59%Pontszám

Kalória: 883,8kcal
Fehérje: 46g
Szénhidrát: 27,8g
Zsír: 65,1g
Rost: 6,1g
Cukor: 10g

A receptben szereplő hozzávalók mennyisége alapján becsülve. Az értékek márkák és helyettesítések szerint eltérhetnek.

Őrizd meg frissen

Tárolás

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

Újramelegítés

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