Baked Griot!!

Thanks to Royalty84 who suggested making griot in the oven to ensure the griot meat stays moist and tender. It took less time and I got rave reviews. This was the tastiest and juciest griot I've ever made. I basically did everything the same but instead of frying the meat I baked it for 15 minutes.

Click on the link for How to make Griot.

After boiling the meat and it's tender, place on a foil lined cookie sheet, drizzle on 1 teaspoon of oil (any will do) onto the sheet and place meat on foil then bake for 15 minutes at 450 degrees. No need to turn the meat.

Let me know how it turns out!!!

THANK YOU ROYALTY84!!

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!