Tuesday, September 21, 2010

Griot/Fried Pork

Fresh Griot with Bannan peze
You asked for it, well, here it is! Griot! Griot! Griot! Griot is basically pork shoulders cut into cubes/pieces, marinated and deep fried. Griot is a very popular dish and best paired with bannan peze (Fried and smashed plantain illustrated above), pikliz with diri kole (beans and rice).

Ingredients

3 lbs of pork shoulder (cut into cubes/pieces)
3 cloves
2 garlic cloves
1/4 cup of parsley
1/2 cup onions
2 teaspoons salt
2 teaspoons black pepper
1/4 cup green pepper
paprika
2 lime (cut in half & juiced)
1 or 2 habanero peppers
3 to 4 cups of water
4 to 5 cups of vegetable oil
deep fryer
2 sheets of paper towel

How to clean and Marinate Pork

Blend habanero pepper, parsley, onion, cloves, garlic and paprika into a paste with about 1 tablespoon of lime juice, then set aside. In the sink, rub pork with limes rinse with cold water. In a meduim sized bowl, add pork, lime juice, paste of ingredients and mix with hands. Cover and refrigerate for 45 minutes to 24 hours.

Recipe

In a saucer pan, add water, marinated pork and boil until tender, probably 30-45 minutes. Heat oil in deep fryer. Separate pork for liquid and set pork aside, do not discard liquid. Separate pork into batches for frying and fry until a light dark brown color. Set aside on paper towel. Once all the batches are completed you can used liquid as sauce for the rice or fried plantain. Garnish with pikliz and enjoy!

20 comments:

  1. Griot!! Omg, I want to make everything on here tonight! Thanks for doing this wonderful Haitian recipe blog!

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  2. Do u have a recipe for Tassot?

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  3. My mom puts it in the oven and I really prefer it over fried because its alot more tender and the flavor is great!

    P.S I LOVE this site!! you need to make a recipe for macaroni gratin!

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  4. Hi Sandra. Thank you. You know I haven't had griot made in the oven and I must admit I am thinking of trying it. But, my husband and I were just talking about how griot is always over done. The meat ends up way too dry.

    I have some griot meat in the freezer but I am definitely going to try it in the oven. Should save me time and energy.

    Thanks.

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  5. I am Loving this blog, I found it googling recipes for macaroni au gratin. if you haven't tried cooking the griot in the oven yet, let me tell you it is the best, and sooooooo tender--fall off the bone tender. I usually put the marinated meat cuts in a pressure cooker and let it "whistle" for 15 minutes, turn it off and let it sit for another 15-20 minutes. Then I let it fry it in the oven with a few tablespoons of oil at 450. with the broth that comes from the pressure cooker, I add some raw onions, green pepper, hot pepper and a dash of lime/sour oj and baste the meat (once or twice) with it as it's browning. I promise you will love it.

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  6. I love this comment!!! Thank you.

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  7. Hi! I LOVE Haitian food and used to eat a lot of Haitian dishes years ago, but there aren't any Haitian restaurants close by nowadays and so I'm going to try to make a few of my favorites myself.

    I'm wondering if both Griot and Tassot might both turn out less dry/overcooked if the boiling step is left out, and the meat is simply marinated, rinsed with cool water, patted dry and then fried. Boiling and then frying the meat is cooking it twice and is probably the reason it turns out dry.

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  8. Speaking from experience, not boiling the meat will not prevent it from being dry. What's making dry is frying the meat too long. If you skip the boiling step, you'll end up with not so tasty meat. The boiling also allows the seasoning to penetrate the meat.

    The first time I made griot, it was for a school fund-raiser and I forgot to boil it and it was too tough to eat. I would suggest boiling the meat then baking it in the oven. This will prevent the meat from drying out and it will be super moist.

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  9. I love griot! I have lost touch with a friend of mine who used to make griot on special occassions. This along with lambi, stewed red snapper, and plantains,are real comfort food to me.

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  10. Thank you. Your comment is making me super hungry, lol.

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  11. Can l use lamb or goat instead of pork?

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    1. Lamb or goat can be used, but then it is no longer Griot. Beef and goat are called TASSOT (pronounced tas'-oh)

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  12. Hello ! From my experience, u get best results when u bring the pork to the boil and then simmer on low till tender for about an hour. I Left the pork shoulder in one piece then cut it into cubes when cooled Down. And avoid to salt the water when cooking the pork !
    Thank u for the recipe.

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  13. I love haitian food I can't wait to try this and your other recipes.

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  14. Thank you so much for all of these wonderful recipes! I just moved to Mexico from Montreal and there is zero Haitian food to be found here! I grew up with Haitian food thanks to my mom's best friend and family and not to mention the huge Haitian community in Montreal and I've been craving it like crazy-- Merci!!

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  15. i just made my first griot after doing tons of research online for the right recipe... It's funny as everybody has a different recipe...hahahah... I notice u didn't use any sour orange juice ..just the lime... anyway, i can't wait for my haitian other 1/2 to dive in and get the verdict! I have another pork shoulder i am going to do for myself but in the oven, as i do the healthy eating, and the deep frying isn't for me.... I will check out ur site for more haitian recipes...

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  16. oh..and the recipe i used, blended all the ingredients together..and then used that for the marinade.... I am fascinated by the blending of the ingredients.. :-)

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  17. Hi,

    I just found your site and I am excited about trying out some of these dishes. Do you have a reccipe for a cake.

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  18. Thank you for this blog. I appreciate your hard work and looking I'm looking forward to sampling some of these recipes.

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