Haitian griot is pork shoulder marinated with citrus, garlic, herbs, and chile, simmered until tender, then fried until crisp at the edges. Served with pikliz and often rice and beans, it is a much-loved Haitian dish with variations from cook to cook in the seasoning and level of heat.
Ingredients
- 3 lb (1.36 kg) boneless pork shoulder, cut into 1½-inch (4 cm) cubes
- ½ cup (120 ml) fresh sour orange juice; or use ¼ cup (60 ml) orange juice plus ¼ cup (60 ml) lime juice
- ¼ cup (60 ml) fresh lime juice
- 1 medium yellow onion, about 6 oz (170 g), roughly chopped
- 1 medium green bell pepper, about 6 oz (170 g), stemmed, seeded, and roughly chopped
- 6 medium garlic cloves, about 1 oz (28 g), peeled
- 4 scallions, about 2 oz (55 g), trimmed and roughly chopped
- ½ cup (15 g) packed fresh parsley leaves and tender stems
- 6 fresh thyme sprigs, about 0.2 oz (6 g), leaves and tender stems included
- 1 Scotch bonnet or habanero chile, about 1 oz (28 g), stemmed; remove seeds for less heat
- 2 tbsp (30 ml) olive oil
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- ½ tsp (1 g) ground cloves
- 1 bay leaf, about 0.01 oz (0.3 g)
- 1 cup (240 ml) water, plus a little more if needed while simmering
- 4 cups (950 ml) neutral frying oil, such as canola oil, or enough to reach about 2 inches (5 cm) in a heavy pot
Instructions
- Blend the seasoning. Put the sour orange juice, lime juice, onion, bell pepper, garlic, scallions, parsley, thyme, chile, olive oil, salt, pepper, and cloves in a blender or food processor. Pulse until the mixture is a coarse, spoonable paste. It does not need to be perfectly smooth. If your blender struggles, add a tablespoon of the measured water to help it move.
- Marinate the pork. Put the pork cubes in a nonreactive bowl or a sealable food-safe bag and pour over the seasoning paste. Turn the pieces so each is coated, cover, and refrigerate for 4 hours. Do not leave raw pork to marinate on the counter. If you need to prepare ahead, it can marinate overnight, up to about 12 hours; much longer can make the citrus-seasoned surface soft.
- Simmer until tender. Transfer the pork and all its marinade to a heavy Dutch oven or deep saucepan. Add the bay leaf and 1 cup (240 ml) water, then bring to a gentle simmer over medium heat. Cover partially and cook for 50 to 60 minutes, stirring every 10 to 15 minutes. Adjust the heat so the liquid bubbles gently rather than boiling hard. If the pan becomes dry before the pork is tender, add water 2 tbsp (30 ml) at a time. The pork should be easy to pierce with a fork. Check a thick piece with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; this longer simmer should cook the cubes well beyond that temperature and make them tender.
- Drain and dry the pieces. Lift the pork out with a slotted spoon and let it drain on a rack or a paper-towel-lined tray. Reserve the flavorful cooking liquid for another use, such as serving over rice, if desired. Pat the pork dry; removing surface moisture helps it brown rather than splatter. Let it stand for about 3 minutes after it has reached the safe minimum temperature. Keep raw-meat tools and platters separate from the cooked pork.
- Fry until crisp. Pour the frying oil into a heavy, deep pot, leaving plenty of room above it, and heat to 350°F (175°C). Work in batches so the pan is not crowded and the oil temperature does not plunge. Carefully lower in a few pork cubes at a time and fry for about 2 to 3 minutes, turning as needed, until the edges are deeply golden and crisp. Move each batch to a rack or paper towels. Let the oil return to temperature before frying the next batch. If you do not have a thermometer for the oil, test one piece first and watch for steady bubbling; do not let the oil smoke.
- Season and serve. Taste a piece and add a pinch of salt if needed. Serve the griot hot, while its edges are crisp, with pikliz and your chosen sides.
Tips
- Find a good citrus balance. Sour orange, also called bitter or Seville orange, is traditional in many griot recipes but can be hard to find fresh. The orange-and-lime blend in this recipe is a practical substitute; it gives a rounder, less sharply bitter citrus flavor. Bottled sour-orange marinades can vary in saltiness, so taste before adding the full amount of salt.
- Control chile heat. Scotch bonnet brings fruity heat, while habanero is a reasonable substitute with a similar punch. For a milder dish, use half a chile, remove the seeds and pale inner ribs, or omit it. Handle hot peppers carefully and wash your hands and cutting board after chopping.
- Keep the braise gentle and the pork dry before frying. A hard boil can make the outside of the cubes break apart before the inside is tender. A quiet simmer and a final thorough blot help you get intact pieces with browned, crisp edges. Lower wet pork into hot oil slowly to limit splattering.
- Make the seasoning paste ahead. The epis-style blend can be made a day ahead and refrigerated in a covered container. Keep it separate from raw pork until you are ready to marinate, and do not reuse marinade that has touched raw meat unless it is brought to a full boil as part of cooking.
Serving Suggestions
Pikliz is the classic sharp, crunchy partner for rich griot. This Haitian condiment is made with shredded cabbage and other vegetables in a vinegar-based chile dressing; its acidity cuts through the pork’s richness, while the crunch contrasts with the tender meat. Spoon it on the side or over the top, adding a little at a time if you are new to its heat.
For a filling plate, serve griot with diri ak pwa, Haitian rice and beans, or plain rice that can soak up a little of the reserved braising liquid. Fried plantains, boiled root vegetables, or a simple green salad also work well. Put the pork on the table soon after frying: it stays crisp longer when it is not piled tightly or covered with a lid. If serving a group, keep batches on a rack in a low oven while you finish frying, and bring out the pikliz separately so each person can choose the amount.
Variations
Haitian cooks adjust griot according to preference, so the seasoning is not a single fixed formula. Some versions lean more heavily on sour orange, while others use more lime, garlic, thyme, or epis. You can reduce the chile or leave it out without changing the cooking method. For a stronger herb profile, add another scallion or a little more parsley; avoid adding lots of extra liquid, which can dilute the marinade and make it harder to brown the pork.
For a less hands-on finish, arrange the drained, dried pork on a rack set over a sheet pan and roast at 425°F (220°C), turning once, until the edges are browned and crisp, about 20 to 30 minutes. This method uses less oil and is convenient for a larger batch, but the pieces will usually be less evenly crisp than deep-fried griot. You can also fry in smaller batches in a wide skillet with about ½ inch (1 cm) of oil, turning the cubes frequently; expect more time at the stove and less uniform browning.
Boneless pork shoulder is the best fit because its fat and connective tissue become tender during the simmer. Pork butt is another name for a cut from the shoulder and works equally well. Lean pork loin is not a good one-for-one substitute: it can turn dry during the long simmer. If it is the only cut available, shorten the simmer and monitor tenderness closely, understanding the result will be leaner and less traditional in texture.
Storage and Reheating
Refrigerate cooked griot within 2 hours of cooking, in a shallow airtight container. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze it in a well-sealed container for up to 2 to 3 months for best quality; thaw overnight in the refrigerator. Store pikliz separately so its vinegar and moisture do not soften the pork.
To reheat, spread the pork in a single layer on a sheet pan and warm it in a 400°F (205°C) oven until hot throughout and re-crisped, usually 10 to 15 minutes from refrigerated. Check that leftovers reach 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers. A skillet over medium heat also works; turn the pieces often and add a teaspoon of oil only if the pan is dry. The microwave heats the pork quickly but will soften its crisp edges.
Frequently Asked Questions
What is Haitian griot made of?
Griot is usually made with pork shoulder seasoned with citrus, garlic, herbs, and chile. The pork is simmered until tender, then fried or otherwise browned until crisp on the outside. It is commonly served with pikliz, and often with rice and beans.
Can I make griot without sour orange?
Yes. Mix equal parts orange juice and lime juice to replace sour orange, as in this recipe. The flavor is a little sweeter and less bitter, but it still gives the pork a bright citrus marinade. If using a prepared sour-orange product, check its label because it may already contain salt.
Can I marinate the pork overnight?
Yes. Keep it covered in the refrigerator and cook it within about 12 hours for the best texture. Citrus is acidic, and a very long marinade can soften the outside of the pork. Do not leave the bowl at room temperature, and discard any raw-pork marinade that is not cooked with the meat.
Why is my griot not crisp?
The most common reasons are wet pork, crowded batches, or oil that is not hot enough. Drain and blot the cubes well after simmering, fry in small batches, and allow the oil to return to 350°F (175°C) between batches. Serve soon after frying, since steam trapped under a cover softens the crust.
Can I make it ahead?
You can marinate the pork up to about 12 hours ahead, then simmer it before serving. For the crispest result, fry it close to mealtime. If you must cook everything ahead, chill the cooked pork promptly and reheat it in a hot oven until it reaches 165°F (74°C); the outside can crisp again, though it may not be quite as fresh-tasting as just-fried griot.
Related
- Haitian Food Names List: Dishes to Know and Cook
- Haitian Pickled Cabbage (Pikliz): Tangy, Spicy Relish
- Haitian Fish Recipe: Epis-Marinated Fish in Sauce
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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