Haitian Griot is one of the country’s most beloved dishes, celebrated for its bold flavors and cultural significance. This spicy dish is prepared from marinated pork shoulder, slowly simmered in lime and orange juices and spices until tender, then fried to golden perfection.
It’s often served with pikliz, a spicy pickled vegetable relish, and fried plantains, creating a perfect balance of richness, tang, and heat.
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Crispy Haitian Griot: Marinated Fried Pork with Pikliz
Description
Haitian Griot is one of the country’s most beloved dishes, celebrated for its bold flavors and cultural significance. This spicy dish is prepared from marinated pork shoulder, slowly simmered in lime and orange juices and spices until tender, then fried to golden perfection.
Background and History
The history of griot reflects Haiti’s diverse cultural influences.
The use of pork, citrus marinades, and frying techniques trace back to a blend of West African, French, and Caribbean culinary traditions. In Haitian society, griot isn’t just food—it’s a symbol of festivity, family gatherings, and national pride.
It is especially popular at celebrations such as weddings, holidays, and community events, making it a dish deeply tied to Haitian identity.
Ingredients
Instructions
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How to Prepare Griot
- Clean the pork with 3 tablespoons of lime juice and use hot water to rinse it. Transfer them into a cooking pot on medium heat. Add the Maggie cube, Haitian spice, and the packet of sazon and mix evenly.
- Add 3 tablespoons of bitter orange juice to the pork. Crush the fresh tomato and add it to the pot. Add the jalapeno poked with cloves and the parsley tied with thyme. Cut the habanero pepper in two and add it to the pot. Sprinkle some salt to taste. Add one cup of water and allow the marinated pork to cook for 45 minutes on low heat.
- Once it is cooked, put the oil in a frying pan on high heat. Fry the cooked pork until it's golden brown.
- Serve with fried plantain, rice, spaghetti, or sweet potatoes.
Video Credit: Let’s Get Cooking With Lamise O–YouTube
Note
Tips for Preparing Haitian Griot
- It’s best to season the pork and allow it to marinate overnight for added flavor.
- Its best to remove the skin from the pork before marinating and cooking to avoid fat.
- You can freeze cooked pork and remove a day before, then fry as desired.
Read Also: Makayabu: A Beloved Dish from the Heart of Congo
Griot is a taste of Haiti’s soul. It’s the most crispy, tangy, and deeply flavorful pork meal you would ever taste, carrying the history, joy, and spirit of a nation in every bite.
Happy cooking!
