Pork Griot (Griot de porc) – A popular Haitian dish- An easy to make meal that’s spicy, a little sour, a little sweet, and completely addictive with less guilt.
I’m seriously salivating as I gear up to write about this citrus + herbs + garlic + scotch bonnet flavors in this delicious thang. Well, I’m always excited to share something that I know you are going to love. Guys, meet Pork Griot aka Griot de porc Haitien
For those that are new to Haitian cooking, Pork Griot is a hallmark dish of the Haitians. The marinade does all the heavy lifting work for you. You marinate the pork overnight, put everything into a pot and simmer it until super tender.
It implores one of the cooking techniques that are commonly used throughout the Islands: browning the meat after it is cooked, not before. That aroma of browning, marinade-saturated pork will make anyone hungry. The end result is the crispy crust that it’s hard to stop at just one serving.
Traditionally this is made with sour orange, however, it’s hard to find sour orange outside of Haiti, especially here in the U.S. So most people sub lime juice and orange to equate the sour orange taste. Okay, I’m going to be upfront about this pork, I made some few changes here. I forgot to tell you, I’m not friends with anything acidic, tart or sour that involves meat, we don’t just like each other like that. However, this flavorful pork here, goes beyond that ….
So I cut down on the lime juice. Only used ½ lime juice, if you want that truly authentic taste then go with the full amount of lime. Please don’t let me stop you here. I’m just the middle guy.
The other change, I made, you are going to love! And this will make you throw that guilt of frying the pork out of the window (well some of it, anyways, this isn’t guilt -free pork). However, it’s going to make you enjoy this pork without thinking about calories. It make your mind wonder, admiring this delightful pork. Call me weird, but I do marvel at food sometimes.
Pork Griot (Porc de griot)
- 3 lb pork shoulder Cut in bite size
- 1-3 limes (juice) about 2 Tablespoons – ¼ cup
- 2-3 Tablespoon parsley chopped
- 2 teaspoons minced garlic
- 2 teaspoon fresh thyme
- 2 stalks scallions chopped
- ½ teaspoon ground white pepper
- ½ medium onion sliced
- 1 scotch bonnet pepper optional (for less heat replace with jalapenos pepper)
- ½ to 1 bell pepper optional chopped
- 1 teaspoon smoked paprika
- ½ -1 tablespoon chicken bouillon powder
- 1 1/2 Teaspoons salt or more.
- Marinate the pork with orange and lime juice, salt, chicken bouillon, garlic, paprika, onions, green onions, parsley, thyme, scotch bonnet pepper, white pepper, and bell pepper, let it rest in the fridge for about 2 hours or preferably overnight.
Stove top Variation
- When ready to cook, place on the stove, bring to a boil and simmer until tender – about an hour or more.
Oven Method Variation
- Make sure marinated pork is in an oven safe pot-Dutch oven preferably. Place on a stove-top bring to a boil and then finish off cooking in the oven at 325 degrees until tender – about 1 1/2 -2 hours.
- When pork is tender remove from liquid and any bits of spices, herbs off the pork. Set aside pork
- Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
- Place pork liquid in a small sauce pan and simmer until reached desired consistency, about 10 minutes or more depending on liquid, adjust with spices, oil and salt if needed
- Place pork on a broiler pan or a baking sheet covered with foil. Be careful because the pork would be really tender. You might have to use a spatula or tongs.
- Add a little bit of the cooked marinate on the pork together with about 1-2 tablespoons of oil.
- Adjust the rack in your oven so that the top of the pork is 4-5 inches below the broiler.
- Broil on high for about 3 - 5 minutes or until the skin is crispy and deep brow, turning frequently to ensure even brownness. Don’t walk away from the pork – this really acts quickly. Broilers can burn food.
- Simmer the strained liquid from the pork a saucepan for about 7 minutes or more. Taste as you go, and adjust pepper and salt until reduced to desired consistency. Serve with pork or pour over it
Tips & Notes:
- Scotch bonnet pepper is extremely hot so use caution when working with it. Wear gloves if needed.
- Want to savor the flavor or aroma of Scotch bonnet pepper in your meal without the burning heat? Simply drop the whole scotch bonnet pepper, into your pot when cooking. And make sure it does not burst.
- However, If you want some heat then prick with a toothpick and for the heat seekers, minced or blend and get ready for the Burn
Marinate the pork with orange and lime juice, salt, chicken bouillon, garlic, paprika, onions, green onions, parsley, thyme, scotch bonnet pepper, white pepper, and bell pepper, let it rest in the fridge for about 2 hours or preferably overnight.
Cooked pork placed on baking sheet before broiling.
Broiled Pork Griot