Haitian Griot
Equipment
- Large Dutch oven
- Large skillet
- Tongs
- Paper towels
Ingredients
- 3 lbs pork shoulder cut into 2-inch chunks
- 2 tsp coarse salt
- 1 cup sour orange juice or 3/4 cup orange juice + 1/4 cup lime juice
- 8 cloves garlic minced
- 2 tbsp fresh thyme leaves
- 1 whole scotch bonnet pepper pierced but left whole, or 1 habanero
- 2 bay leaves bay leaves
- 1/2 cup vegetable oil for frying
- 1/4 cup water if needed
- 1/2 tsp black pepper freshly ground
Instructions
- Season pork chunks generously with coarse salt and let sit at room temperature for 30 minutes to draw out moisture.
- In a large heavy-bottomed pot or Dutch oven, combine pork, sour orange juice, minced garlic, thyme, whole scotch bonnet pepper, bay leaves, and black pepper. The liquid should barely cover the pork—add water if needed.
- Bring to a boil over medium-high heat, then reduce heat to low and simmer, partially covered, for 1.5 to 2 hours, stirring occasionally, until pork is fork-tender and liquid has mostly evaporated.
- Remove and discard bay leaves and scotch bonnet pepper. Let pork cool slightly, then pat pieces completely dry with paper towels.
- Heat vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
- Working in batches to avoid overcrowding, fry pork pieces for 3-4 minutes per side until golden brown and crispy on all surfaces.
- Transfer to a paper towel-lined plate and season with a pinch of salt while hot. Serve immediately with rice, plantains, and pikliz.
Notes
Storage tip: Braised pork keeps in the refrigerator for up to 4 days and can be frozen for 3 months. For best results, fry just before serving to maintain crispy texture. The braising liquid can be strained and reduced for a flavorful sauce.
Nutrition
Calories: 485kcalCarbohydrates: 6gProtein: 42gFat: 32gSodium: 720mgFiber: 1gSugar: 4g