How to Make Haitian Griot

Growing up, I loved the Haitian griot my family served at parties. These small chunks of seasoned pork, fried to perfection, can take a little time, but they’re worth every minute.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 3 pounds pork shoulder (or pork loin for a healthier option)
• Juice of 3-4 sour oranges (about 1 cup)
• 1/2 cup chopped scallions
• 1 teaspon salt
• 1 pinch thyme
• 2 scotch bonnet peppers, de-seeded

How to Make Haitian Griot

1. Chop the pork into one-inch cubes. Rinse the cubes thoroughly with water and transfer to a large glass or plastic container.
2. Marinate your pork in the sour orange juice, chopped scallions, salt, scotch bonnet peppers, and thyme. Marinate overnight.
3. The next day, pour out your marinade. You won’t be using any part of the marinade for the remaining steps. Place all of the pork pieces in a pot. Add water to cover, and bring the pot (uncovered) to a boil. Then lower the heat and let it simmer for 45 minutes to one hour. Stir occasionally, making sure the water doesn’t evaporate completely. When the pork is tender, but not falling apart, drain it in a colander and set it aside.
4. Add oil to a large, heavy skillet--about 1/2 inch. Heat the oil over medium heat and fry the chunks of pork in batches, making sure not to crowd the skillet. You’ll know you’re done when the pork is a nice golden color on the outside but is still tender in the middle. Serve hot with the hot sauce of your choice.

Tips & Warnings

• Note: Fresh sour oranges can be hard to find. Some markets, especially Latino markets, sell bottled sour orange juice, sometimes called bitter orange juice. If you’re unable to find either, limes are an adequate substitute.