Pork Griot (Porc de Griot)
A popular, easy-to-make Haitian dish that's spicy, a little sweet and sour, and completely addictive. The combination of citrus, herbs, garlic, and scotch bonnet will have you salivating before it ever hits the table.
Servings 5
Calories 282kcal
Ingredients
- 1 3-pound (1.4k) pork shoulder, cut into bite-sized pieces
- ½ cup (120ml) orange juice (1-2 oranges)
- 2-4 tablespoons (30-60ml) lime juice (1-3 limes)
- 2-3 tablespoons (8-12g) parsley, chopped
- 2 teaspoons (10g) minced garlic
- 2 teaspoon (2g) fresh thyme
- 2 scallions, white and green parts chopped
- ½ teaspoon (1g) ground white pepper
- ½ medium onion, sliced
- 1 scotch bonnet pepper (optional or replace with jalapenos for less heat)
- ½-1 bell pepper chopped (optional)
- 1 teaspoon (3g) smoked paprika
- ½-1 tablespoon (2-4g) chicken bouillon powder
- 1½ teaspoons salt or more to taste
Instructions
- Marinate the pieces of 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 in a ziplock bag or airtight container (it's even better if you marinate overnight).
Stovetop Method
- When ready to cook, place the pork and marinade in a large pot on the stove and bring to a boil. Reduce the heat and simmer until tender – 40 minutes to an hour or more.
Oven Method
- Place the marinated pork in an oven-safe pot - preferably a Dutch oven. Bring the pork and marinade to a boil on the stovetop. Then finish cooking it in the oven at 325℉ (165℃) until tender, for about 1½-2 hours.
Browning
- When pork is tender, remove it from the liquid and remove any bits of spices or herbs from the pork. Set it aside.
- Using a sieve, strain the pork liquid, reserve the liquid, and discard the rest of the herbs and spices.
- Simmer the pork broth in a small saucepan until it thickens a bit or reaches your desired consistency. It takes 10 minutes or more to reduce, depending on the initial consistency. Adjust to taste with spices, oil, and salt if needed.
- Transfer the pork to a broiler pan or a baking sheet covered with foil. Be careful because the pork will be pretty tender, so you might have to use a spatula or tongs.
- Add a bit of the cooked marinade to the pork and 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 heat for 3-5 minutes or until the skin is crispy and deep brown, turning frequently to ensure even brownness.
- Serve the reduced broth on the side or pour it over the browned pork. Enjoy!
Notes
- Scotch bonnet pepper is extremely hot so please use caution and wear gloves.
- Want scotch bonnet pepper flavor without the burning heat? Use it whole, make sure it doesn't burst, and remove it before serving. To increase the spice level, prick it with a toothpick or dice it for even more firepower.
- Do your best to cut the pork shoulder into even-sized chunks so that it cooks evenly.
- Please don't walk away from the pork while it is broiling because it cooks quickly and goes from golden brown to burnt quickly.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Serving: 100g | Calories: 282kcal | Carbohydrates: 8g | Protein: 34g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 111mg | Sodium: 951mg | Potassium: 757mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 41mg | Calcium: 60mg | Iron: 3mg