Name: Fried Braised Pork (Griot)
Prep time: 30 min
Total time: 7 h
Yield: Yield: 5 servings
Cuisine: Haitian
Ingredients: 1 medium white onion, chopped; 10 to 12 garlic cloves, chopped; 10 fresh thyme sprigs, smaller stems pulled from the woody stems; 2 green onions, white and green parts, chopped; 2 cups [80 g] fresh parsley, stems and leaves coarsely chopped; 1 cup [240 ml] fresh orange juice; 1 scotch bonnet pepper, seeded if desired to mitigate spiciness, chopped; 1 Tbsp sugarcane vinegar or white wine vinegar; ¼ cup [60 ml] fresh lime juice; 1 Tbsp kosher salt; 3 lb [1.4 kg] boneless pork shoulder, cut into 2 in [5 cm] cubes; ¼ tsp freshly cracked black pepper; Steamed white rice, Pikliz, fried sweet plantains, and/or Tostones, for serving; 4 cups [945 ml] vegetable oil, for frying

Preparation info

Yield:
5
servings

Difficulty
Easy
Ready in
7 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Pork shoulder is marinated, braised until just tender, then deep-fried and served with Pikliz, a crunchy, spicy cabbage relish. Like many dishes in this book, griot is usually reserved for celebrations. In keeping with celebratory dishes worldwide, it requires time and effort—and is so worth it.

Ingredients

Epis

1 medium white onion, chopped
10 to 12 garlic cloves, chopped
2 green onions, white and green parts, chopped<

Method

To make the epis: In a food processor, combine the white onion, garlic, green onions, thyme, parsley, scotch bonnet, orange juice, lime juice, vinegar, salt, and pepper and grind into a loose paste.

To make the griot: In a large mixing bowl, combine the pork and the epis, and mix well to evenly coat the meat. Cover and marinate for 6 hours, or overnight if possible.