How To Make Griot |Haitian Griot aka Fried Pork| Island Vibe Cooking

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.

Clean the pork shoulder and set it aside.

Season the pork shoulder with island vibe seasoning.

Add a piece to the pork shoulder.

Sprinkle garlic powder and onion powder over the pork.

Add ground cloves, ground black pepper, and sazon seasoning to the pork.

Optionally, add 1 Maggi cube to the mixture.

Add thyme and parsley to the pork.

Add 1 whole scotch bonnet pepper to the mixture.

Marinate the pork for about 2 to 3 hours, or overnight for better flavor.

After marinating, pour sour orange juice over the pork.

Add 2 cups of water to the pot with the pork.

Boil the pork until it is soft and tender, checking the water level as it reduces.

Remove the pork fat to a different container for frying later.

Heat oil to 375°F for frying the pork.

Fry the pork in batches until golden brown, about 7 to 10 minutes depending on desired crispiness.

Serve the griot with fried plantains.

Cooking Techniques

Equipment Needed

Spice Level: