Haiti · Haitian

Griot with Pikliz

Name: Griot with Pikliz
Prep time: 40 min
Cook time: 90 min
Total time: 130 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 1.2 kg Pork shoulder, cubed; 200 ml Sour orange juice; 1 Scotch bonnet, halved; 4 tbsp Epis (Haitian green seasoning); 4 sprigs Thyme; 1 Onion, sliced; 500 ml Neutral oil for frying

Pork shoulder marinated in sour orange and epis, braised until tender, then fried hard and served with a fierce cabbage pikliz.

Prep: 40 min
Cook: 90 min
Total: 130 min
Serves: 6
Difficulty: Intermediate
Course: Main course

Ingredients

6 servings

Pork shoulder, cubed1.2 kg
Sour orange juice200 ml
Scotch bonnet, halved1
Epis (Haitian green seasoning)4 tbsp
Thyme4 sprigs
Onion, sliced1
Neutral oil for frying500 ml

Preparation

1
Marinate the pork with sour orange, epis, thyme, onion and scotch bonnet for at least 4 hours.
2
Transfer everything to a heavy pot, add water to barely cover and simmer gently for an hour until tender.
3
Lift out the pork and dry it thoroughly. Reduce the cooking liquid to a syrupy sauce.
4
Fry the pork in hot oil in batches until deeply browned and crisp at the edges.
5
Toss with a spoonful of the reduced sauce and serve with pikliz and fried plantain.

Tips

— Dry pork fries; wet pork steams. Take the time to pat every cube.

Nutrition

Nutrition per serving · Calculated

calories: 612 kcal
protein: 44 g
carbs: 9 g
fat: 43 g
fiber: 1.2 g
sugars: 5 g
sodium: 720 mg

The ingredient behind this recipe

Sour Orange

Caribbean Pantry

The marinade acid of the Hispanic Caribbean and Haitian kitchens.

Origin: Southeast Asia via Spain to the Antilles
Flavour: Sharp, floral, bitter-edged acidity
Calories / 100g: 37 kcal
Seasonality: December to April

The story behind this ingredient

From Cuban mojo to Haitian epis, sour orange tenderises and perfumes. Where it is unavailable, cooks blend lime with regular orange to rebuild the same balance.

Discover this ingredient Explore the full ingredient story

Caribbean Chefs