Haitian style fried pork (Griot) the old school way! ( Résèt Griyo granmoun)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs offer a leaner option without sacrificing flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with less intensity.

citrus juice

🥗Healthier: lime juice

💰Cheaper: lemon juice

Lime juice adds acidity with a similar flavor profile.

green plantains

🥗Healthier: zucchini

💰Cheaper: potatoes

Zucchini can mimic the texture of fried plantains.

Cut sour oranges in half and squeeze juice over pork shoulder, allowing it to sit for 15-20 minutes.

Rinse the pork with cold water after marinating.

Mash scallions and bell pepper using a traditional tool called a pillow.

Add fresh sour orange juice, ensuring no seeds are included.

Add scotch bonnet (seeds removed) and coarse salt to the mixture, then mix everything together.

Allow the pork to marinate overnight.

After marinating, add the pork to a pot with pressed garlic, fresh thyme, and parsley (not tied).

Cook the pork on high heat until it produces its own liquid, then reduce heat to low for slow cooking.

Stir occasionally and check for tenderness without adding water unless necessary.

Once tender, remove excess liquid and deep fry the pork until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary