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Griot (Haitian Fried Pork)
3 hServes 6Nutri-Score C€€
C
3 h
3 hGriot (Haitian Fried Pork)
what you need
Ingredients
pork shoulder (cut into large chunks)Meat1.5 kg
sour orange juice (freshly squeezed)Beverages120 ml- lime juice (freshly squeezed)Beverages60 ml
vinegarPantry60 ml
saltSpices20 g
epis seasoning (homemade Haitian epis)Pantry60 g
all purpose seasoning (homemade)Spices15 g- adobo seasoningSpices10 g
- bouillonPantry10 g
paprikaSpices8 g- hot pepper sauce (Matouk's)Pantry30 ml
- vegetable oil (for frying)Pantry500 ml
per serving
Nutrition
700kcal
- Carbs
- 5 g
- Proteins
- 50 g
- Fat
- 53 g
what you’ll use
Tools
Stockpot
Frying pan
Mixing bowl
Colander
Slotted spoon
step by step
Method
- Step 1
Clean the pork
- Massage the pork with sour orange juice, lime juice, vinegar and salt
- Rinse the meat, then pour hot water over it
- Add salt to the boiling water, rinse a second time and drain
- Step 2
Season and marinate
- Season the pork with epis, all purpose seasoning, adobo, bouillon, paprika and hot pepper sauce
- Let it marinate for a few hours, ideally overnight
- Step 3
Boil until fork tender
- Place the pork in a pot with a little water
- Boil, stirring halfway through, until fork tender
- Step 4
Fry the griot
- Fry the pork until golden and crispy (or air fry or bake it)
- Serve with bannann peze and pikliz