How To Make Haitian Griot (Fried Pork)

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork belly

Chicken thigh is leaner, while pork belly is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeño provides heat with less intensity, while serrano is more affordable.

citrus juice

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds acidity with fewer calories.

thyme

🥗Healthier: oregano

💰Cheaper: dried thyme

Oregano offers a similar flavor profile.

Put water on the stove to start boiling to clean the meat.

Add salt to the boiling water and mix it together.

Cut off the fat from the pork shoulder.

Slice the meat open to allow flavor to penetrate.

Rub lime or lemon on the meat, then rinse with water.

Use hot water to rinse the meat to remove blood (optional).

Transfer the rinsed meat into a pot.

Add onion powder, garlic powder, all-purpose seasoning, black ground pepper, ippies, Maggi, salt, lemon juice, thyme, cilantro, and a whole hot pepper to the meat and mix everything together.

Cover the pot and marinate the meat in the fridge overnight.

The next day, add water to the pot and boil the meat until tender.

Separate the meat from the water after boiling.

Heat oil in a deep skillet until hot.

Fry the meat in the hot oil for about 10 to 12 minutes until it is nice and orangey.

Transfer the fried meat to a plate lined with napkins to soak up excess oil.

Serve the fried meat with rice, plantain, and pickles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary