Best Griot Haitian Fried Pork With Sour Orange Recipes

HAITIAN PORK GRIOT

Haitian Pork Griot image

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.

Provided by Melissa Clark

Categories dinner, roasts, main course

Time 3h

Yield 6 servings

Number Of Ingredients 18

Ingredients

1 small Scotch bonnet or habanero chile
1 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
1/4 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
1/4 cup cane vinegar or cider vinegar
Juice of 1 orange
Juice of 1 lemon
Juice of 1/2 lime
1 tablespoon Worcestershire sauce
3 pounds pork shoulder, not too lean, cut into 1 1/2-inch chunks
2 tablespoons coconut oil (melted) or olive oil, more as needed
Cooked rice, for serving
Pikliz, for serving (see recipe)

Steps:

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.
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.
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 1/2 to 2 hours.
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.
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.
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.
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.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 782 milligrams, Sugar 5 grams

GRIOT DE PORC (FRIED PORK)

Griot De Porc (Fried Pork) image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 15

Ingredients

One 5-pound pork shoulder, cut into 2- to 3-inch cubes
1 cup sour orange juice
1 cup white vinegar
3 tablespoons salt
2 to 3 limes, halved
6 cloves garlic
2 scallions, chopped
2 Scotch bonnet peppers, chopped
1 red onion, chopped
1 yellow onion, chopped
1 bunch fresh flat-leaf parsley leaves and stems, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 bunch fresh thyme leaves and stems, chopped
Vegetable oil, for frying

Steps:

Clean the pork shoulder: Place it in a large bowl and add the sour orange juice, vinegar and salt. Rub each piece of meat with the cut side of the limes and orange juice mixture, then let soak for 5 minutes. Rinse with cold water and set aside.
Add the garlic, scallions, Scotch bonnet peppers, red onions, yellow onions, parsley, green bell peppers, red bell peppers and thyme in a food processor until blended into a paste. Season the meat with the paste and let marinate for 10 minutes.
In a stock pot, add the meat and 3 cups water. Cover and boil for 35 minutes. Drain all the water.
In a deep frying pan, add enough vegetable oil to cover the meat and heat to 350 degrees F. Once the oil is heated, add the pork and fry until brown and crispy, 5 to 7 minutes.

GRIOT WITH SAUCE TI-MALICE - HAITI ON YOUR PLATE

Griot With Sauce Ti-Malice - Haiti on Your Plate image

Griots are a very tasty Haitian treat. ;) It is usually presented as the main course with riz ak pwa kole (riz with bean sauce) or riz djon-djon (riz with black mushrooms (recipe #148277)) & banan pese (twice fried plantains). Most Haitians eat their griots with "burning" hot Ti-Malice sauce. The main meal of the day in Haiti and in Haitian communities all over the world - is lunch. Any midday, a walk in the streets of any Haitian neighborhoods, is almost sure to include the mouth-watering smell of griot (pronounced gree-yo).It is made of tasty chunks of fried pork (Glazed Pork Pieces) served with sauce (soos) Ti-Malice (a little malice). The secret to this dish lies in its presentaton. ;) Griot can also be served with Pickliz - a salad that is both very spicy and good.This dish involves braising chunks of pork, sauteing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti Maice, a Haitian condiment named for a trickster in voodoo mythology. a piquant, sour sauce, serves as a foil to the sweeter pork.We, consisting of about 30-40 young people, would go to the beach every Sunday & spend the day, one of the staples was a very large (paella size) pot of griot with sauce T-iMalice and Pickliz We would get to the beach at about 9:30 and would leave about 5:00pm, so as to get back to the city & get ready to go to the movies or dancing - what a life! :) I loved it and remember it fondly. Cooking Light Magazine, May 2010, This is taken from the article written by Kate Washington on Haitian-American Tradition and Maud Cadet's recipes and some history about her and her family. It is beautifully written.:)

Provided by Manami

Categories Sauces

Time P1DT3h5m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 habanero peppers or 1 scotch bonnet pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided (not from a bottle please!)
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard (optional)
1 tablespoon honey
2 teaspoons salt
4 sprigs thyme
3 lbs boneless pork shoulder, trimmed and cut into 1 to 1-1/2 inch pieces
2 cups fat-free low-sodium chicken broth
1/2 cup thinly sliced shallot
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 teaspoon canola oil

Steps:

MARINADE:.
Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
PORK:.
Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
Place pork in bowl; pour sauce ovver pork.
BON APPETIT :).
*When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!