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!