Fried Braised Pork

Name: Fried Braised Pork (Griot)
Prep time: 30 min
Total time: 7 h
Yield: Yield: 5 servings
Cuisine: Haitian
Ingredients: ¼ cup [60 ml] fresh lime juice; 1 cup [240 ml] fresh orange juice; Steamed white rice, Pikliz, fried sweet plantains, and/or Tostones, for serving; 4 cups [945 ml] vegetable oil, for frying; 1 Tbsp sugarcane vinegar or white wine vinegar; 2 green onions, white and green parts, chopped; 10 fresh thyme sprigs, smaller stems pulled from the woody stems; ¼ tsp freshly cracked black pepper; 3 lb [1.4 kg] boneless pork shoulder, cut into 2 in [5 cm] cubes; 10 to 12 garlic cloves, chopped; 2 cups [80 g] fresh parsley, stems and leaves coarsely chopped; 1 scotch bonnet pepper, seeded if desired to mitigate spiciness, chopped; 1 medium white onion, chopped; 1 Tbsp kosher salt

Griot

Preparation info

Yield:
5
servings

Difficulty
Easy
Ready in
7 hr

Appears in

Islas

By Von Diaz

Published 2024

About

Pork shoulder is marinated, braised until just tender, then deep-fried and served with Pikliz, a crunchy, spicy cabbage relish. Like many dishes in this book, griot is usually reserved for celebrations. In keeping with celebratory dishes worldwide, it requires time and effort—and is so worth it.

Ingredients

Epis

1 medium white onion, chopped
10 to 12 garlic cloves, chopped
2 green onions, white and green parts, chopped<

Americas
Haiti
Main course
Spicy
Gluten-free
Caribbean

Method

To make the epis: In a food processor, combine the white onion, garlic, green onions, thyme, parsley, scotch bonnet, orange juice, lime juice, vinegar, salt, and pepper and grind into a loose paste.

To make the griot: In a large mixing bowl, combine the pork and the epis, and mix well to evenly coat the meat. Cover and marinate for 6 hours, or overnight if possible.