Haitian Pork Griot

Recipe from Patrick Celestin

Adapted by Melissa Clark

Published March 10, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
3 hours, plus marinating
Rating
5(1,139)
Comments
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Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it’s broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do make the traditional cabbage, carrot and chile pepper pickle called pikliz (pick-lees) for serving, which gives the rich meat just the right spicy-vinegar punch. —Melissa Clark

Featured in: Haitian Griot Is a Postcard From the Caribbean

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Ingredients

Yield:6 servings

  • 1 small Scotch bonnet or habanero chile

  • 1 medium onion, diced

  • 1 small green bell pepper, diced

  • 1 small red bell pepper, diced

  • ¼ cup fresh chopped Italian parsley, more for serving

  • 1 tablespoon kosher salt, more to taste

  • 1 tablespoon coarsely ground black pepper

  • 6 sprigs fresh thyme, plus more thyme leaves for serving

  • 2 garlic cloves, finely chopped

  • ¼ cup cane vinegar or cider vinegar

  • Juice of 1 orange

  • Juice of 1 lemon

  • Juice of ½ lime

  • 1 tablespoon Worcestershire sauce

  • 3 pounds pork shoulder, not too lean, cut into 1 ½-inch chunks

  • 2 tablespoons coconut oil (melted) or olive oil, more as needed

  • Cooked rice, for serving

  • Pikliz, for serving (see recipe)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

20 grams carbs; 161 milligrams cholesterol; 664 calories; 19 grams monosaturated fat; 5 grams polyunsaturated fat; 18 grams saturated fat; 46 grams fat; 3 grams fiber; 879 milligrams sodium; 41 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.

  2. Step 2

    Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.

  3. Step 3

    The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 ½ to 2 hours.

  4. Step 4

    Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.

  5. Step 5

    Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.

  6. Step 6

    Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.

  7. Step 7

    To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.

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Ratings

5 out of 5
1,139 user ratings
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Comments

CCM

As a native Haitian who is passionate about Haitian cuisine, allow me to say that griot is fried, not cooked in the oven.

c'est moi

I am Haitian. My grandmother taught me how to make griot using the oven. It is magnificent that way. If you try it, you may discover something you like. Haitians, as beautiful and varied as the land we come from, have regional differences in our cuisine.

Patrick Chadd

I made this griot exactly as directed and the accompanying pikliz - it is a PHENOMENAL dish. I used habanero peppers since scotch bonnets were not available, 4 in the pikliz and 1 in the griot. Seeded and de-ribbed as directed, the dish was not very spicy at all and I believe almost anyone could eat the dish. The pork with the pikliz was sublime and I served it over hot Japanese short-grained rice. This is a keeper for me and it would be fantastic for company,

Sio

I made this exactly as directed but marinated for like 2 days and was nervous about the amount I'd have left over (my toddler doesnt like anything spicy ) so I invited my friend and her little family to join us. It was so good that my husband gave me stink eye when I offered to give them the left overs. He ran to the table to scoop up the very last bits of meat before they could have any... I guess I'll have to make more next time.

Sio

Made this last weekend and had invited another couple over as I was afraid that we would have too much left over (picky toddler eaters due to the pepper - but the kids didn't mind it) marinated 48hrs in the fridge -cooked as directed -the broth was so good. I should have paid more attention to the broiler! As for leftovers, my partner greedily yelled from the kitchen while doing the dishes that he intended to have the rest for lunch in front of our guests, much to my embarrassment.

NaPua

Question if you do Step 2 in a plastic bag do you still need to have the resting time from the fridge?

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Credits

Adapted from Patrick Celestin

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