Griot with Pikliz
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
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
griot
- 1,000 gpork shoulder, cut into 2-inch (5.1 cm) 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
- 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
Store leftover griot and pikliz separately in airtight containers in the refrigerator.
Reheat griot in a pan over medium heat or in the oven until warmed through. Pikliz is served cold.
More recipes
All recipesdessert
Grandmother's Jelly Roll
A classic, light sponge cake rolled around a sweet jam filling. This simple, nostalgic dessert is baked in a sheet pan and rolled while still warm to create its signature swirl. Perfect for an afternoon treat or special occasion.
1 hr 5 min 354 kcalside dish
Kasha (Toasted Buckwheat)
Kasha is a simple and nutritious side dish made from roasted buckwheat groats. It has a distinctive nutty flavor and a fluffy texture, perfect for accompanying various main courses. This recipe is naturally vegan and gluten-free.
30 minside dish
Quick Lime Jello Salad
A classic American side dish or dessert, this creamy and sweet salad comes together in minutes. It combines lime gelatin, cottage cheese, crushed pineapple, and whipped topping for a nostalgic treat with a fluffy texture.
40 min 234 kcalappetizer
Ethiopian Lentil Sambusa
These crispy, savory sambusas are a popular appetizer in Ethiopian cuisine. A spiced lentil filling is encased in a thin dough, then fried until golden brown. They offer a delightful crunch and a burst of aromatic flavors.
45 mindessert
Sour Cream Nut Cake
A classic, dense coffee cake with a wonderfully moist and tender crumb thanks to the addition of sour cream. Toasted nuts are folded into the rich, buttery batter for a delightful crunch in every bite.
2 hr 40 min 521 kcaldessert
Pêra Bêbada (Drunken Pears)
Pêra Bêbada, or Drunken Pears, is a traditional Portuguese dessert where pears are gently poached in a spiced red wine syrup. This vegan version offers a sophisticated and flavorful end to any meal, showcasing the natural sweetness of fruit infused with aromatic spices.
2 hr 45 min 398 kcalbreakfast
Aloo Paratha
Aloo Paratha is a popular Indian flatbread stuffed with a savory and spiced potato filling. It's a comforting and hearty dish, perfect for breakfast or brunch. The parathas are typically served with yogurt, pickle, or chutney.
1 hr 5 min 546 kcal