Griot Haitiano

Avatar Josselin Melara | febrero 14, 2018

  • 45m
  • 54m
  • 1h 5m
  • Africana


  • 2 oranges, juiced
  • fried plantain, to serve
  • red bean, to serve
  • brown rice, to serve
  • 4 cups oil, for frying
  • 2 cups water
  • 1 scotch bonnet pepper, sliced
  • ½ bunch fresh parsley
  • 10 sprigs fresh thyme
  • 1 tablespoon white wine vinegar
  • 2 limes, juiced
  • 3 lb pork shoulder, cubed
  • 4 cloves garlic
  • 1 cube chicken bouillon
  • 6 cloves garlic, sliced
  • 1 bell pepper, sliced
  • 5 scallions, chopped
  • 2 shallots, chopped
  • 1 onion, chopped
  • freshly cracked pepper, to taste
  • salt, to taste


  1. lb pork shoulder, cubed
  2. salt, to taste
  3. freshly cracked pepper, to taste
  4. onion, chopped
  5. shallots, chopped
  6. scallions, chopped
  7. bell pepper, sliced
  8. cloves garlic, sliced
  9. cube chicken bouillon
  10. cloves garlic
  11. oranges, juiced
  12. limes, juiced
  13. tablespoon white wine vinegar
  14. sprigs fresh thyme
  15. ½ bunch fresh parsley
  16. scotch bonnet pepper, sliced
  17. cups water
  18. cups oil, for frying
  19. brown rice, to serve
  20. red bean, to serve
  21. fried plantain, to serve
  22. For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
  23. With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
  24. For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
  25. Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
  26. Preheat oven to 350°F (180°C).
  27. Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
  28. Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
  29. Heat a pot of oil to 350°F (180°C).
  30. Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
  31. Transfer the pork to a paper towel-lined plate to drain.
  32. Serve with rice, beans, fried plantains, and the pikliz.
  33. Enjoy!


  • 12 Personas
  • 3 platos
  • Frito
  • 123
  • 54g
  • 56g
  • 76g
  • 76g
  • 67g
  • 45g
  • 56g
  • 67g
  • 78mg
  • 87g
  • 87mg


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