Griot with Pikliz
Griot is a classic Haitian dish featuring marinated and fried pork. The pork is first braised until tender, then fried to achieve a crispy exterior. It's traditionally served with Pikliz, a spicy, crunchy pickled vegetable relish.
An original recipe by Forkin
- Total time
- 2 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 884 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
griot
- 1,000 gpork shoulder, cut into 2-inch (5.1 cm) chunks
- 2 pcslime, juiced
- 1 pcsorange, juiced
- 6 clovegarlic, minced
- 1 pcsscotch bonnet pepper, whole, pierced
- 2 pcsshallot, chopped
- 2 gthyme
- 2 pcsbay leaf
- 1 tspsalt
- 0.5 tspblack pepper
- 2 cupwater
- 3 cupvegetable oil
pikliz
- 0.5 pcscabbage, thinly shredded
- 2 pcscarrot, julienned
- 0.5 pcsonion, thinly sliced
- 1 pcsscotch bonnet pepper, thinly sliced
- 0.5 pcsbell pepper, thinly sliced
- 1 cupwhite vinegar
- 1 pcslime, juiced
- 0.5 tspsalt
Equipment
slotted spoon · large bowl · large pot · dutch oven · cutting board · knife · airtight container
The method
Step by step
- 1
Clean the pork shoulder pieces by rinsing them thoroughly and rubbing them with half of the lime juice.
About 5 min
Cook’s note: This step helps to tenderize the pork and remove any impurities.
- 2
In a large bowl, combine the cleaned pork with the remaining lime juice, orange juice, minced garlic, whole scotch bonnet pepper, chopped shallot, thyme sprigs, bay leaves, salt, and black pepper.
About 5 min
- 3
Mix well to ensure the pork is evenly coated with the marinade.
About 1 min
- 4
Cover the bowl and marinate the pork in the refrigerator for at least 30 minutes, or preferably for several hours.
Cook’s note: The longer the pork marinates, the more flavorful it will be.
- 5
While the pork marinates, prepare the pikliz by combining the shredded cabbage, julienned carrot, sliced onion, sliced scotch bonnet pepper, and sliced bell pepper in a separate bowl.
About 10 min
Cook’s note: Wear gloves when handling scotch bonnet peppers to avoid skin irritation.
- 6
In a small bowl, whisk together the white vinegar, lime juice, and salt for the pikliz.
About 1 min
- 7
Pour the vinegar mixture over the vegetables for the pikliz and toss to combine.
About 1 min
- 8
Transfer the pikliz to an airtight container and refrigerate until serving.
Cook’s note: Pikliz tastes best after at least an hour in the fridge, allowing the flavors to meld.
- 9
Transfer the marinated pork and all its marinade to a large pot or Dutch oven.
About 1 min
- 10
Add water to the pot and bring the mixture to a boil over medium-high heat.
About 5 min
- 11
Once boiling, reduce the heat to low, cover the pot, and simmer for 60-75 minutes, or until the pork is very tender.
About 1 hr 15 min
Cook’s note: The pork should be easily pierced with a fork.
- 12
Remove the pork from the pot and set aside, reserving the cooking liquid.
About 2 min
- 13
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat until shimmering.
About 5 min
Cook’s note: Ensure the oil is hot enough for frying to achieve a crispy exterior.
- 14
Carefully add the braised pork pieces to the hot oil in batches, avoiding overcrowding the pot.
About 2 min
Cook’s note: Overcrowding will lower the oil temperature and prevent even browning.
- 15
Fry the pork for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
About 10 min
- 16
Using a slotted spoon, remove the fried pork from the oil and place it on a plate lined with paper towels to drain excess oil.
About 1 min
- 17
Serve the griot hot with the reserved cooking liquid for dipping and a generous side of pikliz.
About 1 min
Cook’s note: Traditional accompaniments include fried plantains or rice.
Per serving
Nutrition
- Calories
- 883.8kcal
- Protein
- 46g
- Carbs
- 27.8g
- Fat
- 65.1g
- Fibre
- 6.1g
- Sugar
- 10g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover griot and pikliz separately in airtight containers in the refrigerator.
Reheat griot in a pan over medium heat or in the oven until warmed through. Pikliz is served cold.
More recipes
All recipesappetizer
Ethiopian Lentil Sambusa
These crispy, savory sambusas are a popular appetizer in Ethiopian cuisine. A spiced lentil filling is encased in a thin dough, then fried until golden brown. They offer a delightful crunch and a burst of aromatic flavors.
45 mindinner
Kung Pao Chicken
This classic Sichuan dish features tender chicken pieces stir-fried with peanuts, vegetables, and a savory, spicy, and slightly sweet sauce. It's a flavorful and satisfying meal perfect for a weeknight dinner. Adjust the chili peppers to your preferred level of heat.
40 min 496 kcaldessert
Pêra Bêbada (Drunken Pears)
Pêra Bêbada, or Drunken Pears, is a traditional Portuguese dessert where pears are gently poached in a spiced red wine syrup. This vegan version offers a sophisticated and flavorful end to any meal, showcasing the natural sweetness of fruit infused with aromatic spices.
2 hr 45 min 398 kcalbreakfast
Aloo Paratha
Aloo Paratha is a popular Indian flatbread stuffed with a savory and spiced potato filling. It's a comforting and hearty dish, perfect for breakfast or brunch. The parathas are typically served with yogurt, pickle, or chutney.
1 hr 5 min 546 kcalmain course
Kolhapuri Chicken
This fiery Kolhapuri Chicken features tender chicken pieces cooked in a rich, aromatic gravy. A special homemade spice blend gives this dish its characteristic deep red color and intense flavor. Perfect for those who enjoy a truly spicy Indian curry.
1 hr 5 min 493 kcalside dish
Mujaddara (Lentils and Rice with Caramelized Onions)
This comforting and hearty dish features tender green lentils and fluffy rice, topped with a generous amount of deeply caramelized onions. It's a staple of Levantine cuisine, perfect as a satisfying side or a light main course.
1 hr 5 min 321 kcalbreakfast
Msemen (Layered Flatbread)
Msemen are traditional Moroccan square-shaped flatbreads, known for their flaky, layered texture. They are typically served for breakfast or tea time, often with honey, jam, or cheese. This recipe makes a vegan version of the classic.
1 hr 45 min 611 kcal