Pork Griot 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.

HAITIAN PORK GRIOT

Steps:

• Marinate the pork with lime juice, salt, chicken bouillon, garlic, ginger, onions,thyme, and scotch bonnet pepper (optional).
• Let it rest in the fridge for about 2 hours or preferably overnight.
• In a saucepan on medium heat, bring to a boil and simmer until tender for about an hour or more.
• When pork is tender remove from liquid and any bits of spices, herbs of the pork. Set aside pork.
• Fry the pork at 350°F (180°C) until the pork is crispy.
• Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
• Place pork liquid in a small saucepan on medium add 1 teaspoon tomato paste, 1 cup tomato, ¼ cup oil, sliced onion and bring to a boil.
• Add the rice (2cups water for 1 cups jasmine rice). Salt to taste.
• Add the cut vegetables (carrots and bell pepper).
• Stir in rice and boil over medium-high heat until the water evaporates
• Be sure the lid fits tightly on the pot.
• Turn down the heat to its lowest setting. Let the rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
• Serve the rice with the Griot.

GRIOT (ISLAND FRIED PORK)

Steps:

• Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork.
• Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid.
• Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight.
• Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours.
• Remove the meat gently with a slotted spoon and set aside to cool.
• In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes.
• To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice.

PORK GRIOT

Steps:

• Cut all vegetables finely with peeler.
• Mix in bowl with salt and vinegar. Let rest for 20 minutes.
• Cut pork shoulder into big cubes.
• Toss chopped pork in a bowl. Add green onions, parsley, thyme, scotch bonnet pepper, bitter orange, chef's spice seasoning and Dijon mustard, and let marinate 2 hours.
• In a stovetop pot, cook griot in marinade for 1 hour on medium heat.
• Turn down to low and cook for additional 20 minutes.
• Remove pork pieces from pot and deep fry at 350ºF till golden and crispy, about 3 minutes. Remove fried pork pieces from fryer.
• Pour additional cooking juice from the pot over the griot for more flavour.
• Peel and slice plantains into disks (cut one plantain in 5 pieces).
• Deep fry for 8 minutes at 300ºF. Remove from fryer.
• Press them flat with a small pan or a coffee cup.
• Dunk fritters in salty water and deep fry again at 350F 3-4 minutes till crispy. Set aside.
• Plate griot and plantain with pikliz. Serve.

HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY

Steps:

• For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
• With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
• For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets 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 the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
• Preheat oven to 350°F (180°C).
• Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
• Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
• Heat a pot of oil to 350°F (180°C).
• Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
• Transfer the pork to a paper towel-lined plate to drain.
• Serve with rice, beans, fried plantains, and the pikliz.
• Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
• Enjoy!

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.

HAITIAN GRIOTS

Steps:

• In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
• Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
• Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
• Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
• Boil the braising liquid until reduced to 1 cup (approx. 10 minutes). Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes). Add the marinade and boil for 1 minute.
• Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.