How To Make Haitian Griot #TastyTuesdays | CaribbeanPot com

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.

Pick sour oranges from the backyard and juice them.

Wash pork shoulder with lemon juice and water, then rinse thoroughly.

Place pork in the same pot for precooking.

Add salt, fresh ground black pepper, fresh thyme, cloves, and a heaping tablespoon of a piece seasoning to the pork.

Add sour orange juice (or a mix of lime and orange juice if unavailable) to the pork.

Smash garlic and chop scallion roughly, then add to the pork mixture.

Cut scotch bonnet pepper open and add it to the pork mixture, including seeds for spiciness.

Add large chunks of two small onions to the pork mixture and stir everything together.

Cover the pot and bring the mixture to a boil over medium heat.

Once boiling, reduce heat to low and simmer for 30-40 minutes until pork is somewhat tender.

Turn off the stove, drain the pork, and allow it to cool down.

Heat vegetable oil in a deep skillet until hot.

Add pieces of pork to the hot oil and fry for 5-7 minutes until crispy and golden brown, ensuring the pork is air-dried before frying to avoid splatter.

Remove fried pork and drain on a basket lined with paper towels.

Cooking Techniques

Equipment Needed

Spice Level: