Haitian Griot with Pikliz and Fried Plantains
Citrus-marinated Haitian pork cooked tender, crisped until browned, and served with pikliz and 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.
Nutrition
Calories: 670kcalCarbohydrates: 52gProtein: 39gFat: 35gSaturated Fat: 11gCholesterol: 135mgSodium: 980mgFiber: 7gSugar: 12g