Griot

Pork marinated in citrus, braised then fried until crisp.

Ingredients

• 1.2 kg Pork shoulder
• 1 cup Sour orange juice
• ¼ cup Lime juice
• 2 Onions
• 8 cloves Garlic
• 1 Scotch bonnet
• 3 sprigs Thyme
• 4 Cloves
• 3 cups Frying oil
• 2 tsp Salt
• 2 cups Water

Method

1. Wash the meat — Scrub the pork with lime and water, a Haitian step that cleans and tenderises.
2. Marinate — Combine with sour orange, garlic, onion, thyme, chili and salt and rest overnight.
3. Braise — Simmer in the marinade with water, covered, for 1½ hours until tender.
4. Dry — Lift out and drain thoroughly — wet meat will not crisp.
5. Fry — Fry in hot oil until deeply browned and crackling at the edges.
6. Griot is ready — Serve with pikliz and fried plantain.

More Haiti recipes

• soup joumou
• Pikliz