National Dishes of the World

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Griot
Photo: Lëa-Kim Châteauneuf, CC BY-SA 2.0, Wikimedia Commons

main dish

Griot

griyo

Chunks of pork marinated in citrus and epis, braised and then fried until crisp, served with spicy pikliz slaw.

Eaten in: Haiti traditional

Prep
40 min
Cooking
1 h 40 min
Resting
4 h
Total
6 h 20 min
Servings
6

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About the dish

Griot (griyo in Haitian Creole) is one of Haiti's best-loved dishes, served at family celebrations, on Sundays and at street-side eateries. Chunks of pork shoulder are marinated in sour orange or lime juice with epis, garlic, thyme and Scotch bonnet, then braised in the marinade until tender and finally fried until golden and crisp outside but still juicy inside. It always comes with pikliz, a fiery, tangy slaw of cabbage, carrot and chillies pickled in vinegar, and with bannann peze, flattened, twice-fried slices of green plantain. Rice and beans (diri ak pwa) often complete the plate.

Main ingredients

  • pork shoulder
  • sour orange or lime juice
  • epis
  • garlic
  • Scotch bonnet chilli
  • cabbage
  • green plantains

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More: Wikipedia (en)

Recipe

Griot

https://foodmap.ominuvo.com/dish/griot

Ingredients

6 servings

6 servings

The ingredients of this recipe contain none of the allergens on our list (gluten, milk, eggs, nuts, fish and seafood, soy, sesame). Based on the ingredients of this recipe – no substitute for checking labels.

Method

  1. Make the pikliz: finely shred the cabbage, grate the carrot and slice one chilli into rings, pack into a jar, salt and cover with the vinegar. Leave for at least a few hours, ideally a day.

  2. Mix the pork with the juices, epis, crushed garlic, sliced onion, thyme, 1.5 tsp salt and pepper. Marinate in the fridge for at least 4 hours.

  3. Tip the pork and marinade into a pot, add enough water to almost cover and braise, covered, for about an hour until tender. Uncover and keep cooking until the liquid has almost gone.

  4. Heat 2 cm oil in a deep frying pan and fry the pork in batches for 5–6 minutes until golden and crisp all over. Drain on kitchen paper.

  5. Peel the plantains and cut into 2 cm diagonal slices. Fry for 3 minutes, lift out, flatten with the base of a glass and fry again until golden. Salt them.

  6. Serve the griot hot with the bannann peze, pikliz and rice and beans.

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