Griot is probably Haiti's most beloved dish. It's served at parties, weddings, birthdays and Sunday family meals. The idea: cubes of pork marinated in epis and citrus, simmered until tender, then fried until golden and crispy.
Ingredients (4 to 6 servings)
- 1.5 kg (3 lb) boneless pork shoulder, cut into 4 cm (1½ in) cubes
- 4 tbsp Tutipis (or 2 tbsp Tutipis and 2 tbsp Chilipis for more heat)
- Juice of 2 sour oranges (or juice of 1 orange and 2 limes)
- 1 onion, sliced
- 4 whole cloves
- 2 sprigs thyme
- Salt and pepper
- Oil for frying
Step 1: clean and marinate
In Haiti, the meat is first washed with lime juice and water. Rinse, pat dry, then toss the pork with the epis, citrus juice, onion, cloves, thyme, salt and pepper. Cover and marinate in the fridge for at least 4 hours, ideally overnight.
Step 2: simmer
Place the pork and its marinade in a large pot. Add just enough water to half-cover it. Bring to a boil, then simmer covered for about 1 hour, until the meat is tender. Uncover and let the liquid reduce almost completely.
Step 3: fry
Heat the oil in a deep skillet. Fry the pork in small batches for a few minutes per side, until deep golden and crispy. Drain on paper towels.
How to serve griot
Griot is traditionally served with:
- pikliz, the spicy pickled cabbage relish (see our pikliz recipe)
- fried plantains (bannann peze)
- diri kole (rice and beans) or white rice
- a dash of Ti Manman to spice it all up
Tips
- Save a little of the cooking liquid: it's poured over the griot just before serving.
- For an oven version, roast the simmered pork for 20 to 25 minutes at 220 °C (425 °F), turning halfway through.
For more Haitian classics, check out Émilie Cuizine's cookbook Le goût des Caraïbes (in French).
Frequently asked questions
What is Haitian griot?
Pork marinated in epis and citrus, simmered, then fried. It's Haiti's quintessential celebration dish.
What marinade should I use for griot?
A Haitian epis such as Tutipis, with sour orange or lime juice.
What do you eat with griot?
Pikliz, fried plantains and rice and beans.
