Mangu

griot

Next Dish: Waffles

Griot is a popular dish in Haitian cuisine, typically made from pork. The meat is marinated with citrus and spices, then boiled until tender, and finally fried until it has a crispy texture. It is traditionally served with pikliz, a spicy pickled vegetable relish, and is often accompanied by fried plantains or rice. The dish is a staple at social gatherings and celebrations in Haiti.

pork shoulder

orange juice

scallions

garlic

salt

vegetable oil

water

bell pepper

black pepper

dried limes

dried rosemary

dried thyme

fresh parsley

onion

scotch bonnet pepper

Recipe

Ingredients:

  • 2 pounds of pork shoulder, cut into 2-inch cubes

  • Juice of 1 lime

  • 1/2 cup of orange juice

  • 1/2 cup of chopped onions

  • 1/4 cup of chopped bell peppers

  • 1/4 cup of chopped parsley

  • 1/4 cup of chopped scallions

  • 4 cloves of garlic, minced

  • 1 teaspoon of thyme

  • 1 teaspoon of rosemary

  • 1 teaspoon of black pepper

  • 1 teaspoon of salt

  • 1 Scotch bonnet pepper, seeds removed (optional)

  • 1/2 cup of vegetable oil

  • 1/2 cup of water


Instructions:

  1. Rinse the pork shoulder cubes with the lime juice.

  2. In a large bowl, combine the orange juice, onions, bell peppers, parsley, scallions, garlic, thyme, rosemary, black pepper, salt, and Scotch bonnet pepper (if using). Add the pork cubes and mix well to coat them with the marinade. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

  3. Heat the vegetable oil in a large skillet over medium-high heat. Remove the pork cubes from the marinade (reserve the marinade) and add them to the hot oil. Cook until they are browned on all sides, about 10 minutes.

  4. Add the reserved marinade and the water to the skillet. Reduce the heat to low, cover, and simmer for about 1 hour, or until the pork is tender and the sauce has thickened.

  5. Remove the pork cubes from the skillet with a slotted spoon and drain on paper towels. If desired, you can return them to the skillet and cook for a few more minutes to make them extra crispy.

  6. Serve the griot hot, with the sauce on the side.