Haitian Griot (Fried, Glazed Pork) is yet another distinctively unique and authentic to Haiti dish. Rich, hearty, and flavorful, Haitian Griot is often served at parties, special occasions, and for large family gatherings.
Haitian Griot Recipe-
(serves 6 to 8)
- 4 lb. pork meat, shoulder cut, chopped into large bit-sized chunks
- 1 large onion, peeled and chopped fine,
- 1 green or red bell pepper, cored, seeded, and chopped fine
- 1 or 2 Scotch Bonnet hot chili peppers, chopped fine (Note: these peppers are extremely hot, so if you have not used them before, do a tiny taste sample before deciding how much to put into your Haitian Griot. You can also control the level of hotness by including or not the seeds – which are the hottest part of hot chili peppers)
- 3 shallots, peeled and chopped fine
- 5 or 6 large cloves garlic, peeled and rough chopped
- 1 ball of Bouquet Garnis seasoning (a special sachet of Haitian blend spices and herbs, and a must have ingredient)
- 2 tsp. dried thyme
- 1 tsp. black pepper
- 2 tsp. salt
- fresh squeezed juices of 2 oranges and 3 limes, or …
- 2 cups of sour orange juice (this is the preferred method)
- 1/4 cup vegetable cooking oil
- some chopped fresh cilantro, for garnish
- Except for the cooking oil and the cilantro, in a very large mixing bowl, add in the chopped pork and all the other chopped and prepped ingredients. Mix, toss, and blend together well. Cover the bowl and marinate in the refrigerator for minimum 8 hours. Overnight is better, and 24 hours is best, to allow the meat to soak up the marinade. During the marinating period, occasionally stir and toss the pork through the liquid again.
- Preheat your oven to 375° Fahrenheit.
- Place all the marinade along with the pork into a large roasting pan and cover aluminum foil or a tightly fitting lid. Roast in the oven until the pork is well tenderized – 1-1/2 hour to 2 hours should do it.
- Take the roasting pan out of the oven. Use a slotted spoon to remove the pork chunks. Pour the marinade into a suitably sized saucepan and set aside for now.
- Now add the cooking oil into the roasting pan, then add and stir the meat into it. Roast for another 25 to 30 minutes, stirring now and then, until the residual liquid on the meat has evaporated away and the meat has turned a rich, dark brown color.
- Meanwhile, place the saucepan with the reserved marinade on the top of the stove, bring it to a boil, and cook it until it is well reduced and thickened to a sauce consistency.
- Take the roasting pan out of the oven, pour and stir the marinade sauce over the pork, and then ladle the saucy pork chunks onto a large serving platter. Serve your Haitian Griot while still nice and hot, with the excess marinade sauce on the table in a gravy boat for people to use as they wish. Garnish each serving with a sprinkling of chopped fresh cilantro.
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