
Haitian Griot with Pikliz
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- Serves 4
- Cooks in 90 mins (30m prep + 60m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
Haitian recipe
local_grocery_store Ingredients
restaurant_menu Method
- 1.In a large bowl, combine the pork, orange juice, lime juice, garlic, Scotch bonnet pepper, salt, and black pepper. Mix well to coat the pork with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
- 2.Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Remove the pork from the marinade, shaking off any excess, and carefully add it to the hot oil. Fry the pork in batches until golden brown and crispy, about 5-7 minutes per batch. Transfer the fried pork to a paper towel-lined plate to drain excess oil.
- 3.In a large bowl, combine the shredded cabbage, carrots, bell pepper, onion, white vinegar, habanero pepper, fresh parsley, lime juice, salt, and black pepper. Toss well to combine and let it sit for at least 10 minutes to allow the flavors to meld together.
- 4.Serve the crispy pork (griot) with the pikliz on the side. Enjoy the explosion of flavors!
- 5.Pro tip: For an extra kick of flavor, serve the griot with some fried plantains and a side of rice and beans.
lightbulb_outline Tips
- For a healthier version, you can bake the marinated pork in the oven instead of frying it.
- Adjust the amount of Scotch bonnet pepper and habanero pepper according to your desired level of spiciness.
- Make sure to wear gloves when handling hot peppers to avoid any skin irritation.
- The longer you marinate the pork, the more flavorful it will be.
- Leftover griot can be refrigerated and reheated for a quick and tasty meal the next day.