Haitian Griot (Griot Ayisyen How To )

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.

Cut pork shoulder into cubes and place in a large bowl.

Marinate pork with citrus juice, garlic, onion, scotch bonnet pepper, thyme, bay leaves, black pepper, and salt for at least 2 hours, preferably overnight.

Heat oil in a large pot over medium heat until shimmering.

Add marinated pork to the pot and sear until browned on all sides, about 10 minutes.

Add water to the pot, cover, and simmer for 1-1.5 hours until tender.

Remove pork from pot and let cool slightly before frying.

Heat oil in a deep skillet over medium-high heat until hot.

Fry pork in batches until crispy and golden brown, about 3-5 minutes per side.

Remove from oil and drain on paper towels.

Serve with a garnish of green onion and parsley.

Cooking Techniques

Spice Level: