How To Make Haitian Griot and Pikliz
Of Haitian origin, griot and pikliz are often partnered in a meal. Griot is a tasty crispy fried pork shoulder, and pikliz is a pickled vegetable relish.
Serves:
Ingredients
For Griot:
- 3lbspork shoulder,cubed
- salt,to taste
- ½tspfreshly cracked pepper,to taste
- 1onion,chopped
- 2shallots,chopped
- 5scallions,chopped
- 1bell pepper,sliced
- 6clovesgarlic,sliced
- 1cubechicken bouillon
- 4clovesgarlic
- 2oranges,juiced
- 2limes,juiced
- 1tbspwhite wine vinegar
- 10sprigsthyme,fresh
- ½bunchfresh parsley
- 1Scotch bonnet pepper,sliced
- 2cupswater
- 4cupsoil,for frying
- brown rice,to serve
- red bean,to serve
- 3plantains,fried, to serve
For Pikliz:
- 2cupscabbage,shredded
- 1cupcarrot,grated
- 1bell pepper,sliced
- 1onion,sliced
- 3scallions,dliced
- 1shallot,sliced
- salt and pepper,to taste
- 1Scotch bonnet pepper,divided
- 2cupswhite wine vinegar
Instructions
Griot:
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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.
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With gloves on, mix the mixture thoroughly.
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Cover the pot and place in the refrigerator to marinate overnight.
Pikliz:
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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.
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Add the salt and freshly cracked black pepper.
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Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars.
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Cover with white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
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Preheat oven to 350 degrees F.
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Place the Dutch oven with the marinated pork on the stove.
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Add the 2 cups of water and bring to a boil.
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Transfer the pork to the oven to braise for 1½ hours or until cooked through and tender.
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Pick out all the pieces of pork and place on a paper towel-lined tray lined with a paper towel to dry.
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Pat down the surface of the pork to make sure there is no moisture.
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Heat a pot of oil to 350 degrees F.
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Add the pork in batches and fry for about 5 to 7 minutes until deep golden brown in color.
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Transfer the pork to a paper towel-lined plate to drain.
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Serve with rice, beans, fried plantains, and the pikliz.
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Enjoy!
Nutrition
- Calories: 2067.35kcal
- Fat: 187.16g
- Saturated Fat: 25.14g
- Trans Fat: 0.57g
- Monounsaturated Fat: 110.25g
- Polyunsaturated Fat: 45.52g
- Carbohydrates: 57.82g
- Fiber: 9.83g
- Sugar: 26.24g
- Protein: 44.42g
- Cholesterol: 161.13mg
- Sodium: 2069.85mg
- Calcium: 176.95mg
- Potassium: 1775.26mg
- Iron: 5.83mg
- Vitamin A: 338.14µg
- Vitamin C: 136.84mg
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