COPPER🇭🇹 Haiti
Griot recipe
Savory fried pork bursting with Haitian flavors.
Ingredients
- 900 g pork shoulder
- 60 ml lime juice
- 4 garlic
- 1 onion
- 1 scotch bonnet pepper
- 1 tbsp thyme
- 1 tsp black pepper
- 1 tbsp salt
- 500 ml oil
- 1 green bell pepper
How to make Griot
- Cut 1 kg of pork shoulder into 2-inch cubes and set them aside on a plate.
- In a mixing bowl, combine the pork cubes with 60 ml of lime juice, 4 minced garlic cloves, and 1 chopped onion.
- Finely chop 1 scotch bonnet pepper and add it to the bowl, along with 1 teaspoon of thyme, 1 teaspoon of black pepper, and 1 teaspoon of salt.
- Mix the ingredients thoroughly, then let the pork marinate for at least 2 hours in the refrigerator.
- Heat 500 ml of oil in a large pot over medium heat until shimmering but not smoking.
- Fry the marinated pork cubes for about 10 minutes, turning them occasionally until golden brown on the outside.
- Add 1 chopped green bell pepper to the pot and cook together for an additional 10 minutes, stirring occasionally.
- Remove the pot from heat and let the dish rest for a few minutes before serving hot.
What is Griot?
Griot is a traditional dish from Haiti, cooked in a pan, and takes about 150 minutes from start to finish. It is built around pork shoulder and lime juice. The recipe below uses 10 ingredients and is written out step by step.
How long does Griot take?
At 150 minutes it is slower than 93% of the 588 dishes in Copper's atlas. Copper's atlas has 16 dishes built on pork shoulder. The method runs to 8 steps, the longest being 10 minutes.
Any tips for making Griot?
Marinating the pork for several hours enhances its flavor.
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