Plantain basket recipe with Haitian fried pork(griot)/panier de griot

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat while still being juicy.

scotch bonnet pepper

💰Cheaper: jalapeño

Jalapeños provide heat with a milder flavor.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil enhances flavor while being a healthier fat.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can substitute for acidity at a lower cost.

Peel and slice the green plantains into thick pieces.

Soak the plantain pieces in water with a pinch of salt for 30 minutes.

Drain the plantains and pat them dry with a towel.

Heat vegetable oil in a deep skillet over medium heat until shimmering.

Fry the plantains until golden brown, about 3-4 minutes per side.

Remove the plantains and drain on paper towels.

In a large bowl, marinate the pork shoulder with garlic, onion, lime juice, scotch bonnet pepper, thyme, black pepper, and salt for at least 2 hours.

In a pot, add the marinated pork with water and simmer until tender, about 1.5 hours.

Once tender, remove the pork and let it cool slightly before shredding.

In the same pot, heat vegetable oil and fry the shredded pork until crispy, about 5-7 minutes.

Prepare a slaw with shredded cabbage, bell pepper, carrot, green onions, and vinegar.

To serve, shape the fried plantains into a basket and fill with crispy pork and slaw.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary