Haitian Fried Pork (Griot)
2013-12-30- Cuisine: Traditional
- Course: Dinner, Lunch
- Skill Level: Moderate
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- Servings : 8
- Prep Time : 40m
- Cook Time : 20m
- Ready In : 60m
Fried Pork (Griot) is a rich, flavorful dish that is one of Haiti’s most popular food. This dish is served at parties and family gatherings. Cubes of pork are soaked in a sour orange marinade and then slow-roasted until tender. The tender morsels are then given a finally fry in oil until delectably caramelized. Griot is undoubtedly a must when it come to Haitian food. This dish goes great with plantains and a side pik liz.
Ingredients
- 2 pounds beef, cut in cubes (or pork)
- 1 cup chopped onions
- 1/2 cup green peppers
- 1/2 cup red peppers
- 1/4 cup chives, chopped
- 1/2 cup bitter orange juice
- 1/4 cup Vinegar
- 1/4 cup water
- 3 Stalk of Thyme
- 1/4 cup chopped Parsley
- 1/2 cup Haitian Marinade**
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup of vinegar
- 1 beef bouillon cube
Method
Step 1
Cut the meat into medium pieces.
Step 2
Wash thoroughly with the lime and/or sour orange juice.
Step 3
Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper and let marinate for 4 hours.
Step 4
In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.
Step 5
Stirring occasionally, continue to cook until meat is tender.
Step 6
Remove the meat and set aside.
Step 7
In a skillet or deep fryer, heat oil and fry each side to brown evenly.
Suggested Griot Products
Average Member Rating
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Recipe Comments
Comments (7)
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posted by Francis on March 10, 2018
In the Haitian Fried Pork (Griot) picture there is a side beside the pork that looks like a variation of pikliz…could you please provide me with the recipe for that side? I had the recipe for it quite a while back and I can remember most ingredients… Would Really Appreciate your help on this.
Thank You,
Francis.
posted by laura on June 25, 2018
what is in the Haitian Marinade referred to in the recipe?
posted by Lynn on July 30, 2018
Hi Laura, I’m not sure, but my guess is it’s Epis. I know that’s a basic seasoning used in most Haitian dishes.
posted by Leslie on November 11, 2018
I just found out about this website by searching for the red beans & rice receipe. I love the fried pork, I’ve been doing it for over 20 years. I’m a little confused in the description, it says roasted slowly but in the cooking it says boiled. I have a question, when boiling the pork, do you dump the marinade in then cover with water or strain the marinade then cover with water? I’ve been straining the marinade, but recently, I’ve just skipped the boiling part & just fry it at a low temp for a while. It works quite well. I look forward to trying some of the receipts here.
posted by Sachelle Laurent on December 12, 2018
So where did you use all the vinegar, peppers and onions?
posted by CHERYL on December 17, 2018
I never heard. If sour orange ?
posted by Dianne E Frank on May 22, 2019
Cheryl, sour orange is an orange that is as sour as a lemon, but smells and tastes like a tangerine. You can find sour orange marinade in Latina groceries, but I haven’t been able to find the fresh fruit. The sour orange marinade is used to cook fish in Latina recipes and isn’t the same as the Haitian.