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Pork Griot

Agrikol's Pork Griot, as seen on Big Food Bucket List
Agrikols Pork Griot, as seen on Big Food Bucket List
PREP TIME
1h
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.

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Ingredients

Pikliz

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

Griot

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

Plantain

6
plantains, peeled
1
litre canola oil
500
millilitre 50/50 saltwater mix (500 mL water/60 g salt)
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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.

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