GRIOT | HAITIAN FRIED PORK

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs reduce fat while maintaining flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with easier availability.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity and flavor.

fried plantains

🥗Healthier: baked plantains

💰Cheaper: sweet potatoes

Baked plantains reduce calories while still being delicious.

Start with pork butt or pork shoulder cut into large chunks.

Wash the pork with room temperature or cold water, lime juice, and salt, massaging it to clean and tenderize. Repeat this process two to three times.

After washing, drain the pork thoroughly and pour hot water over it. Let it sit for about a minute, then drain and pour cool water to stop the cooking process.

Squeeze fresh lime juice over the pork. If available, use sour oranges instead of sweet oranges.

Add green seasoning mixed with celery and vinegar, along with chicken seasoning, all-purpose seasoning, black pepper, and paprika. Massage the seasonings into the pork.

Let the pork marinate overnight or for at least 2 hours in the fridge.

Heat a Dutch pot on high heat with a tiny bit of oil or no oil at all. Toss the pork for about 2 to 3 minutes until it starts to break down.

Lower the heat to cook the pork in its own juices. Add more lime juice or sour oranges, parsley, thyme, and a scotch bonnet pepper. Cover and cook on low heat for about 45 minutes, stirring occasionally.

If necessary, add a little hot water to the pot. Check occasionally as the pork cooks and shrinks.

Once the pork is tender, use a slotted spoon to remove it from the pot, leaving the juices behind. Strain the juices and set aside to reduce for richness.

In the same pot, heat oil on high heat and fry the pork until crispy on the outside but still tender inside.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary