Griot is a beloved traditional Haitian dish — chunks of pork shoulder marinated in citrus and spices, then braised until tender and fried until gloriously crisp. It is almost always served alongside bannann peze (fried plantains) and pikliz, a fiery pickled vegetable relish.
Ingredients
3 lbs shoulder of pork, cut into 1 to 2 inch cubes
½ cup of chopped shallots
1 cup of bitter orange juice (or a mix of lime and orange juice)
½ cup of vegetable oil
1 scotch bonnet pepper, whole
4 cloves garlic, minced
Salt and black pepper to taste
Fresh thyme sprigs
Method
Combine pork with shallots, citrus juice, garlic, thyme, salt, and pepper. Marinate for at least 2 hours or overnight. Transfer everything to a heavy pot, add ½ cup water, and simmer covered until the pork is tender and the liquid has evaporated, about 1 hour. Remove the pork pieces and fry in vegetable oil over medium-high heat until deeply golden and crisp on all sides. Drain and serve immediately with fried plantains and pikliz.