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 porsjoner
Cuisine: caribbean, haitian
Ingredients: 1 000 g pork shoulder cut into 2-inch chunks; 2 stk. lime juiced; 1 stk. orange juiced; 6 fedd garlic minced; 1 stk. scotch bonnet pepper whole, pierced; 2 stk. shallot chopped; 2 g thyme; 2 stk. bay leaf; 1 ts salt; 0,5 ts black pepper; 2 kopp water; 3 kopp vegetable oil; 0,5 stk. cabbage thinly shredded; 2 stk. carrot julienned; 0,5 stk. onion thinly sliced; 1 stk. scotch bonnet pepper thinly sliced; 0,5 stk. bell pepper thinly sliced; 1 kopp white vinegar; 1 stk. lime juiced; 0,5 ts 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.

En original oppskrift av Forkin

Total tid: 2 t
Porsjoner: 4
Vanskelighetsgrad: Middels
Per porsjon: 884 kcal

Glutenfri

Forberedelser

Ingredienser

griot

1 000 gpork shoulder, cut into 2-inch chunks
2 stk.lime, juiced
1 stk.orange, juiced
6 feddgarlic, minced
1 stk.scotch bonnet pepper, whole, pierced
2 stk.shallot, chopped
2 gthyme
2 stk.bay leaf
1 tssalt
0,5 tsblack pepper
2 koppwater
3 koppvegetable oil

pikliz

0,5 stk.cabbage, thinly shredded
2 stk.carrot, julienned
0,5 stk.onion, thinly sliced
1 stk.scotch bonnet pepper, thinly sliced
0,5 stk.bell pepper, thinly sliced
1 koppwhite vinegar
1 stk.lime, juiced
0,5 tssalt

Utstyr

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

Fremgangsmåte

Trinn for trinn

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

Per porsjon

Næringsinnhold

59%Poengsum

Kalorier: 883,8kcal
Protein: 46g
Karbohydrater: 27,8g
Fett: 65,1g
Fiber: 6,1g
Sukker: 10g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Oppbevaring

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

Oppvarming

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