Category: Pork -

Haitian Griot & Pikliz     

Ingredients:
GRIOT
3 lb pork shoulder, cubed
salt, to taste
½ teaspoon freshly cracked pepper, to taste
1 onion, chopped
2 shallots, chopped
5 scallions, chopped
1 bell pepper, sliced
6 cloves garlic, sliced
1 cube chicken bouillon
4 cloves garlic
2 oranges, juiced
2 limes, juiced
1 tablespoon white wine vinegar
10 sprigs fresh thyme
½ bunch fresh parsley
1 scotch bonnet pepper, sliced
4 cups oil, for frying

PIKLIZ
2 cups cabbage, shredded
1 cup carrot, grated
1 bell pepper, sliced
1 onion, sliced
3 scallions, dliced
1 shallot, sliced
salt, to taste
pepper, to taste
1 scotch bonnet pepper, sliced
2 cups white wine vinegar

rice, to serve
fried plantains, to serve

Preparation:
To make the epis (Haitian seasoning base), add all of the ingredients except the pork to a blender and purée until smooth.

For the griot, add the cubed pork shoulder and the epis to large lidded pot or Dutch oven. With gloves on, mix thoroughly until well-combined. Cover the pot and place in the refrigerator to marinate overnight.

For the pikliz, combine the shredded cabbage, grated carrot, sliced bell pepper, sliced onion, sliced scallions, sliced shallot, and sliced Scotch bonnet in a large bowl. Add the salt and freshly cracked black pepper. Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.

The next day, preheat the oven to 450 F. Place the pot with the marinated pork on the stove. Add 2 cups water and bring to a boil. Transfer the pork to the oven, uncovered, to braise for 40 minutes, or until cooked through and tender.

Remove the pork and place on a paper towel-lined tray to dry. Pat down the surface of the pork to make sure there is no remaining moisture.

Heat a pot of oil to 350 F. Add the pork in batches and fry until deep golden-brown, about 5-7 minutes. Transfer the pork to a paper towel-lined plate to drain. Served with fried plantains and pikliz.

Date added: 2023-03-01
Number of visits: 2313