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.
Cut all vegetables finely with peeler.
Mix in bowl with salt and vinegar. Let rest for 20 minutes.
Cut pork shoulder into big cubes.
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.
In a stovetop pot, cook griot in marinade for 1 hour on medium heat.
Turn down to low and cook for additional 20 minutes.
Remove pork pieces from pot and deep fry at 350ºF till golden and crispy, about 3 minutes. Remove fried pork pieces from fryer.
Pour additional cooking juice from the pot over the griot for more flavour.
Peel and slice plantains into disks (cut one plantain in 5 pieces).
Deep fry for 8 minutes at 300ºF. Remove from fryer.
Press them flat with a small pan or a coffee cup.
Dunk fritters in salty water and deep fry again at 350F 3-4 minutes till crispy. Set aside.
Plate griot and plantain with pikliz. Serve.