Best Griot With Sauce Ti Malice Haiti On Your Plate Recipes

GRIOT. HAITIAN FRIED PORK WITH SOUR ORANGE

Griot. Haitian Fried Pork With Sour Orange image

This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.

Provided by MarraMamba

Categories Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3 lbs pork shoulder, cubed 1 inch
2 cups orange juice, sour (bitter)
1 onion, finely chopped large
1/2 cup of chopped shallot
1 hot green pepper, chopped
1/2 cup vegetable oil
salt
2 teaspoons hot pepper
1 large chopped onion
1/2 cup chopped shallots or 1/2 cup scallion
3 minced garlic cloves
1/2 cup lemons or 1/2 cup lime juice
1/4 cup oil
salt and pepper

Steps:

Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
Once cooked, drain the mixture.
Heat the oil in a skillet
Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.

Nutrition Facts : Calories 642.3, Fat 51.2, SaturatedFat 13.4, Cholesterol 120.8, Sodium 115.2, Carbohydrate 14.1, Fiber 0.7, Sugar 6.9, Protein 30.7

HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY

Haitian Griot and Pikliz Recipe by Tasty image

Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar

Provided by Matthew Johnson

Categories Dinner

Yield 6 servings

Number Of Ingredients 31

Ingredients

3 lb pork shoulder, cubed
salt, to taste
½ teaspoon freshly cracked pepper, to taste
1 onion, chopped
2 shallots, chopped
5 scallions, chopped
1 bell pepper, sliced
6 cloves garlic, sliced
1 cube chicken bouillon
4 cloves garlic
2 oranges, juiced
2 limes, juiced
1 tablespoon white wine vinegar
10 sprigs fresh thyme
½ bunch fresh parsley
1 scotch bonnet pepper, sliced
2 cups water
4 cups oil, for frying
brown rice, to serve
red bean, to serve
3 fried plantains, to serve
2 cups cabbage, shredded
1 cup carrot, grated
1 bell pepper, sliced
1 onion, sliced
3 scallions, dliced
1 shallot, sliced
salt, to taste
pepper, to taste
scotch bonnet pepper, divided
2 cups white wine vinegar

Steps:

For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
Preheat oven to 350°F (180°C).
Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½ hours or until cooked through and tender.
Pick out all the pieces of pork and place on a paper towel-lined tray lined with paper towel to dry. Pat down the surface of the pork to make sure there is no moisture.
Heat a pot of oil to 350°F (180°C).
Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
Transfer the pork to a paper towel-lined plate to drain.
Serve with rice, beans, fried plantains, and the pikliz.
Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
Enjoy!