Griot Island Fried Pork Food

HAITIAN PORK GRIOT

Steps:

• Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
• Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
• The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
• Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
• Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
• Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
• To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

GRIOT DE PORC (FRIED PORK)

Steps:

• Clean the pork shoulder: Place it in a large bowl and add the sour orange juice, vinegar and salt. Rub each piece of meat with the cut side of the limes and orange juice mixture, then let soak for 5 minutes. Rinse with cold water and set aside.
• Add the garlic, scallions, Scotch bonnet peppers, red onions, yellow onions, parsley, green bell peppers, red bell peppers and thyme in a food processor until blended into a paste. Season the meat with the paste and let marinate for 10 minutes.
• In a stock pot, add the meat and 3 cups water. Cover and boil for 35 minutes. Drain all the water.
• In a deep frying pan, add enough vegetable oil to cover the meat and heat to 350 degrees F. Once the oil is heated, add the pork and fry until brown and crispy, 5 to 7 minutes.

GRIOT WITH SAUCE TI-MALICE - HAITI ON YOUR PLATE

Steps:

• MARINADE:.
• Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
• Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
• In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
• PORK:.
• Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
• Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
• Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
• Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
• Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
• Place pork in bowl; pour sauce ovver pork.
• BON APPETIT :).
• *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!

GRIOT. HAITIAN FRIED PORK WITH SOUR ORANGE

Steps:

• Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
• Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
• Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
• Once cooked, drain the mixture.
• Heat the oil in a skillet
• Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
• Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.