Name: Pork Griot
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 4 - 6 servings
Cuisine: Caribbean
Ingredients: ¼ green cabbage; 1 carrot; 1 onion; 2 scotch bonnet peppers, diced finely; ¼ bunch parsley, diced finely; 250 millilitre white vinegar; 25 gram salt; 1 ½ gram 1.5 g pork shoulder; 1 bunch green onions, diced; ½ bunch parsley, diced; ½ bunch thyme, diced; 2 scotch bonnet peppers; 500 millilitre bitter orange; 40 gram salt; 50 gram complete seasoning (Chef’s spice seasoning); 1 tbsp (15 mL) Dijon mustard; 6 plantains, peeled; 1 litre canola oil; 500 millilitre 50/50 saltwater mix (500 mL water/60 g salt)

Agrikol's Pork Griot, as seen on Big Food Bucket List — Agrikols Pork Griot, as seen on Big Food Bucket List

Prep Time

Cook Time

2h 30 min

Yields

4 - 6 servings

Pork griot is one of Haiti’s most loved dishes, and it’s easy to see why. It’s intensely flavourful, bright and exceptionally delicious.

Courtesy of Montreal’s Agrikol restaurant.

ingredients

Pikliz

green cabbage

carrot

onion

scotch bonnet peppers, diced finely

bunch parsley, diced finely

250

millilitre white vinegar

gram salt

Griot

1 ½

gram 1.5 g pork shoulder

bunch green onions, diced

bunch parsley, diced

bunch thyme, diced

scotch bonnet peppers

500

millilitre bitter orange

gram salt

gram complete seasoning (Chef’s spice seasoning)

tbsp (15 mL) Dijon mustard

Plantain

plantains, peeled

litre canola oil

500

millilitre 50/50 saltwater mix (500 mL water/60 g salt)

Ingredient Substitution Guide

directions

Step 1

Cut all vegetables finely with peeler.

Step 2

Mix in bowl with salt and vinegar. Let rest for 20 minutes.

Step 3

Cut pork shoulder into big cubes.

Step 4

Toss chopped pork in a bowl. Add green onions, parsley, thyme, scotch bonnet pepper, bitter orange, chef’s spice seasoning and Dijon mustard, and let marinate 2 hours.

Step 5

In a stovetop pot, cook griot in marinade for 1 hour on medium heat.

Step 6

Turn down to low and cook for additional 20 minutes.

Step 7

Remove pork pieces from pot and deep fry at 350ºF till golden and crispy, about 3 minutes. Remove fried pork pieces from fryer.

Step 8

Pour additional cooking juice from the pot over the griot for more flavour.

Step 9

Peel and slice plantains into disks (cut one plantain in 5 pieces).

Step 10

Deep fry for 8 minutes at 300ºF. Remove from fryer.

Step 11

Press them flat with a small pan or a coffee cup.

Step 12

Dunk fritters in salty water and deep fry again at 350F 3-4 minutes till crispy. Set aside.

Step 13

Plate griot and plantain with pikliz. Serve.

Rate Recipe

Be the first to rate Pork Griot

Pork Griot