Griot is Haiti’s beloved twice-cooked pork dish: citrus-marinated pieces are braised until tender, then roasted or fried until deeply crisp. Bright pikliz cuts through the richness.
The pork first simmers with citrus, aromatics, and herbs so it becomes tender and flavorful. A hot oven or skillet supplies the final browned edges without drying the center.
Let the pork drain and dry before the final browning step. Surface moisture prevents the crisp edges that make griot so satisfying.
Serving Suggestions
Serve with pikliz, fried plantains, rice and beans, avocado, and lime wedges. Keep extra pikliz at the table for heat and acidity.
Recipe Notes
Marinate the pork overnight for the deepest flavor. Refrigerate cooked pork for up to 3 days and re-crisp it in a hot skillet or oven.
Haitian Griot with Pikliz and Fried Plantains
Equipment
- Large Dutch oven
- Large mixing bowl
- Baking sheet
- Large skillet
- Tongs
Ingredients
Griot
- 2 lb pork shoulder cut into 2-inch cubes
- 1/2 cup fresh lime juice
- 1/2 cup fresh orange juice
- 1 medium yellow onion sliced
- 4 cloves garlic crushed
- 2 tbsp fresh parsley chopped
- 1 tsp dried thyme
- 1 tsp kosher salt
- 2 tbsp neutral oil for browning
Pikliz and Serving
- 2 cups green cabbage shredded
- 1 medium carrot julienned
- 1/2 medium red onion thinly sliced
- 1/2 cup white vinegar
- 1 large Scotch bonnet chili thinly sliced, optional
- 1 large ripe plantain sliced on the diagonal
- 2 cups cooked rice and beans for serving
Instructions
Marinate and Braise:
- Combine the pork, lime juice, orange juice, onion, garlic, parsley, thyme, and salt. Cover and marinate for at least 8 hours.
- Transfer everything to a Dutch oven. Add enough water to just cover the pork and simmer until tender, about 45 minutes.
Make Pikliz:
- Combine the cabbage, carrot, red onion, vinegar, chili, and a pinch of salt. Massage briefly and refrigerate while the pork cooks.
- Drain the pork well and pat dry.
Crisp and Serve:
- Heat the oil in a large skillet or heat the oven to 425 F. Brown the pork in batches in the skillet, or roast on a baking sheet until crisp, 20 to 25 minutes.
- Fry the plantain slices until golden. Serve the griot with pikliz, fried plantain, and rice and beans.
Notes
- Dry the braised pork before browning.
- Pikliz can be made several days ahead.
- Use the Scotch bonnet carefully and adjust to taste.