Haitian Pork Griot Recipe
In the heart of Caribbean culinary artistry lies the beloved Haitian dish, Griot. Known for its vibrancy and rich flavors, this dish brings the bold and beautiful essence of Haitian cuisine right to your plate. Griot marries succulent, marinated pork with the fiery notes of scotch bonnet peppers, the fresh zing of lime juice, and the earthiness of garlic and thyme. This dish promises to be an unforgettable culinary experience, perfect for an expert home cook looking to impress. Dive into the flavors of the Caribbean with this expert-level Haitian Griot for two, and unlock the rich, complex notes of this classic dish.
Serves: 2
Difficulty: Expert
Preparation Time: 45 minutes
Cooking Time: 2 hours
Ingredients
- 500 grams pork shoulder, cubed
- 50 ml lime juice
- 2 scotch bonnet peppers, finely chopped
- 4 garlic cloves, chopped
- 1 onion, chopped
- 1 tablespoon fresh thyme leaves
- 1 teaspoon cloves, ground
- 50 ml white vinegar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 200 ml vegetable oil, for frying
- 2 tablespoons tomato paste
- 100 grams white rice
Method
- In a large bowl, combine pork, lime juice, scotch bonnet peppers, garlic, onion, thyme, cloves, vinegar, salt, and black pepper. Mix well and marinate for 1 hour in the refrigerator.
- Preheat your oven to 175°C. Transfer the marinated pork to a baking dish, cover with foil, and bake for 90 minutes.
- In a frying pan, heat vegetable oil to 180°C. Remove pork from oven, and fry in batches until golden and crisp, about 5 minutes. Remove and drain the oil on a paper towel.
- In the same frying pan, add tomato paste and rice, stirring to combine. Cook for 5 minutes, stirring until mixed well.
- Serve the fried pork over the tomato rice, garnished with fresh thyme leaves.
Tips
- Be sure to handle scotch bonnet peppers with care, using gloves to avoid skin irritation.
- For a smokier flavor, lightly char the pork on a grill before baking.
- Serve with a fresh Haitian pikliz for an authentic experience.
Nutritional Information
| Nutrient | Per 100g | Per Serving |
|---|---|---|
| Calories | 250 kcal | 625 kcal |
| Energy | 1046 kJ | 2615 kJ |
| Fat | 15g | 37.5g |
| Saturated Fat | 5g | 12.5g |
| Carbohydrates | 10g | 25g |
| Sugars | 2g | 5g |
| Proteins | 20g | 50g |
| Salt | 1g | 2.5g |
