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Griot (Haitian Fried Pork)

Haitian · Dinner · Medium

Griot (Haitian Fried Pork)

Total
3 hr 10 min
Prep
1 hr 30 min
Serves
6
Calories
380
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Citrus-marinated pork shoulder braises until tender, then fries to crisp brown edges for Haiti's deeply savory griot.

Tender inside and ruggedly crisp outside, Griot (Haitian Fried Pork) needs two stages of cooking. The pork first simmers with citrus, garlic, and herbs, then drains thoroughly before a short fry gives this Haiti favorite its browned crust.

Choose shoulder with some visible fat, trimmed of thick outer slabs. Keep the cubes fairly large so they stay juicy, and dry their surfaces carefully after braising to get clean browning in the oil.

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Method

  1. Combine the pork shoulder, orange juice, lime juice, garlic, scallions, parsley, thyme, salt, and black pepper in a covered bowl. Refrigerate for to season the meat.

  2. Transfer the pork and marinade to a heavy pot with the water and whole scotch bonnet pepper. Bring to a simmer, cover, and cook over low heat for until fork-tender and above 145°F.

  3. Remove the pepper and drain the pork. Let it rest on a rack for , then blot the surfaces dry with paper towels.

  4. Heat the vegetable oil in a deep, heavy pot to 350°F (175°C). Fry the pork in three batches for per batch until browned and crisp, allowing the oil to recover between batches.

  5. Drain on a clean rack and serve hot, with the crisp surfaces uncovered. Allow about for heating the oil and frying all the pork.

Forkue tips

  • Orange juice mixed with lime stands in for sour orange juice, giving a balanced citrus marinade without a specialty purchase.

Storing and reheating

Refrigerate for 3 days. Re-crisp on a rack in a 400°F (200°C) oven until hot through. For advance prep, chill the braised pork and fry shortly before serving.

Kitchen gear

Dutch ovenTop picks on AmazonDeep fry thermometerTop picks on AmazonWire rackTop picks on Amazon
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Nutrition per serving, estimated

380Calories
29gProtein
5gCarbs
27gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Griot (Haitian Fried Pork): FAQ

Can I roast the pork instead of frying?

Yes. Toss the drained cubes with a little oil and roast on a rack at 425°F (220°C) until crisp, turning once. The surface will be drier than the fried version.

What is usually served with griot?

Pikliz provides a sharp, spicy contrast, while fried green plantains or rice make the meal more substantial. Keep the pickled vegetables separate so the pork crust stays crisp.

How do I store and reheat Griot (Haitian Fried Pork)?

Refrigerate for 3 days. Re-crisp on a rack in a 400°F (200°C) oven until hot through. For advance prep, chill the braised pork and fry shortly before serving.

How long does Griot (Haitian Fried Pork) take?

About 3 hr 10 min in total: 1 hr 30 min prep and 1 hr 40 min cooking.

What do I need to make Griot (Haitian Fried Pork)?

The key ingredients are pork shoulder, orange juice, lime juice, garlic, scallions and parsley, plus pantry basics.

Any tips for Griot (Haitian Fried Pork)?

Orange juice mixed with lime stands in for sour orange juice, giving a balanced citrus marinade without a specialty purchase.

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