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Haitian griot with crisp pork, bright pikliz, golden fried plantains, rice, and lime.

Haitian Griot with Pikliz and Fried Plantains

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Citrus-marinated Haitian pork cooked tender, crisped until browned, and served with pikliz and plantains.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Minimum marinating time 8 hours
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Haitian
Calories: 670
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Large mixing bowl
  • Baking sheet
  • Large skillet
  • Tongs

Method
 

Marinate and Braise:
  1. Combine the pork, lime juice, orange juice, onion, garlic, parsley, thyme, and salt. Cover and marinate for at least 8 hours.
  2. Transfer everything to a Dutch oven. Add enough water to just cover the pork and simmer until tender, about 45 minutes.
Make Pikliz:
  1. Combine the cabbage, carrot, red onion, vinegar, chili, and a pinch of salt. Massage briefly and refrigerate while the pork cooks.
  2. Drain the pork well and pat dry.
Crisp and Serve:
  1. 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.
  2. Fry the plantain slices until golden. Serve the griot with pikliz, fried plantain, and rice and beans.

Nutrition

Calories: 670kcalCarbohydrates: 52gProtein: 39gFat: 35gSaturated Fat: 11gCholesterol: 135mgSodium: 980mgFiber: 7gSugar: 12g

Notes

  • Dry the braised pork before browning.
  • Pikliz can be made several days ahead.
  • Use the Scotch bonnet carefully and adjust to taste.