How to make Haitian pork griot with fried plantains

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs provide a leaner option, while pork belly is often less expensive.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños offer a milder heat, while serrano peppers are more affordable.

orange juice

🥗Healthier: fresh grapefruit juice

💰Cheaper: canned orange juice

Grapefruit juice adds a unique flavor and is lower in sugar.

fried plantains

🥗Healthier: baked plantains

💰Cheaper: mashed potatoes

Baked plantains reduce oil use, while mashed potatoes are often cheaper.

Marinate pork shoulder with garlic, lime juice, orange juice, scotch bonnet pepper, thyme, bay leaves, salt, and black pepper for at least 4 hours or overnight.

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

Add marinated pork to the pot and sear until browned on all sides, about 5-7 minutes.

Reduce heat to low, cover, and braise pork for 1.5 to 2 hours until tender.

Remove pork from pot and let rest before slicing into bite-sized pieces.

Heat more oil in a separate pan over medium heat.

Fry the sliced pork until crispy and golden brown, about 3-4 minutes per side.

Peel and slice plantains diagonally into thick pieces.

Fry plantain slices in hot oil until golden and crispy, about 2-3 minutes per side.

Drain fried plantains on paper towels and season with salt.

Serve pork griot with fried plantains on the side.

Cooking Techniques

Spice Level: