Best Haitian Griot And Pikliz Recipe By Tasty Recipes

PIKLIZ

Pikliz image

In Haiti, this spicy cabbage, carrot and chile-laced pickle, which is pronounced pick-lees, is traditionally served with rich meats and fried foods, like the pork dish griot. Its bright, fiery tang mitigates the heaviness and balances out the flavors. It's also a wonderful condiment to serve with rice and beans, noodles, roast chicken, or other gently flavored dishes that need a little zipping up. Like most pickles, it will keep for weeks in the refrigerator. Make sure to take care when handling the chiles; gloves are recommended here.

Provided by Melissa Clark

Categories dinner, lunch, pickles, side dish

Time 30m

Yield 1 quart

Number Of Ingredients 12

Ingredients

2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (1 cup)
1/2 medium green, red or yellow bell pepper, seeded and thinly sliced (1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced
4 garlic cloves, finely chopped
1 1/4 teaspoons kosher salt
12 black peppercorns
4 whole cloves
1 1/2 cups cane vinegar, cider vinegar or white vinegar
Juice of 1/2 lime

Steps:

Combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns and cloves in a large bowl. Toss well.
Pack vegetables into a large (1 quart) jar with a tightfitting lid. Pour vinegar and lime juice over vegetables. Press down on vegetables if needed until they are completely submerged in liquid. Cover with lid and refrigerate for at least 3 days before opening. Stored covered in refrigerator, pikliz will last for at least 3 weeks, if not longer.

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

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!