Haitian Griot

local_grocery_store Ingredients

• 2 pounds Pork shoulder, cut into cubes, cubed
• 1/4 cup Lime juice, freshly squeezed
• 1/4 cup Orange juice, freshly squeezed
• 4 Garlic cloves, minced, minced
• 1 Scotch bonnet pepper, minced, minced
• 1 teaspoon Salt, to taste
• 1/2 teaspoon Black pepper, to taste
• 1 teaspoon Dried thyme, crushed
• 2 cups Vegetable oil, for frying
• 1 cup Water, for boiling

restaurant_menu Method

1. 1.In a large bowl, combine the lime juice, orange juice, minced garlic, minced Scotch bonnet pepper, salt, black pepper, and dried thyme.
2. 2.Add the pork cubes to the marinade and toss to coat. Let it marinate in the refrigerator for at least 2 hours or overnight for maximum flavor.
3. 3.In a large pot, bring water to a boil. Add the marinated pork cubes and cook for about 30 minutes or until tender. Drain the pork and pat dry with paper towels.
4. 4.In a deep frying pan, heat vegetable oil over medium-high heat. Fry the pork cubes in batches until golden brown and crispy. Remove from the pan and drain on paper towels to remove excess oil.
5. 5.Serve the Haitian Griot hot with pikliz (Haitian spicy slaw) and rice on the side.
6. 6.Enjoy the delicious flavors of Haiti!

lightbulb_outline Tips

• chevron_rightFor extra crispy griot, you can double fry the pork cubes. After the first fry, let them cool for a few minutes, then fry them again until they are super crispy.
• chevron_rightIf you can't find Scotch bonnet peppers, you can use habanero peppers as a substitute.
• chevron_rightMake sure to use a meat thermometer to check the internal temperature of the pork. It should reach 145°F (63°C) for safe consumption.