ECNETNews, NEW YORK, NY: Like many Caribbean nationals in the Diaspora, Haiti is at the forefront of our thoughts, especially as we gather support to assist the victims affected by Hurricane Matthew. In addition to this important cause, we are also celebrating the rich and vibrant cuisine of Haiti.
A standout dish that embodies Haitian flavors is griot, typically served with rice and peas, fried plantains, and a fresh salad of lettuce and tomatoes. This dish is beloved for its unique preparation of pork, which becomes tender and flavorful through traditional cooking methods.
Pork, when seasoned and cooked properly, is a delectable meat option. Imagine savoring the taste of Griot, prepared using both stewing and frying techniques, complemented by a homemade vinaigrette sauce, alongside fried plantains, rice, and peas – it’s truly mouthwatering! This dish is a favorite at Haitian gatherings and often the first to disappear.
Below is a recipe for Haitian Griot. We encourage you to try making this dish and, as you do, consider supporting the relief efforts for the people of Haiti who are facing challenges from another natural disaster. Your help will make a difference. Thank you for your support.
Here’s the delicious recipe for Haitian Griot!
Haitian Griot
To create this flavorful pork dish, juice three sour oranges and set the juice aside. Rub cubed pork with salt and the squeezed orange halves, then marinate for 4 to 8 hours. Rinse the meat to remove excess salt and combine it with the orange juice, scallions, thyme, parsley, green pepper, and scotch bonnet pepper (whole for mild, chopped for spicy). Cook the pork in a Dutch pot with enough water to cover until tender, then drain. Heat oil in a separate pot, add the pork, and simmer covered on low heat for 30 minutes. Finally, increase the heat to brown the pork until it reaches a golden color.
- 2 pounds of pork shoulder, chopped into cubes
- Juice of 3 sour oranges
- 1/4 teaspoon of salt
- 1/4 cup of chopped scallion
- 1 sprig of thyme
- 1/4 teaspoon of parsley
- 1/4 teaspoon of green pepper
- 1 scotch bonnet pepper
- Juice the sour oranges and set the juice aside.
- In a bowl, combine the cubed pork with salt and rub the orange halves over the meat. Marinate for 4 to 8 hours.
- Rinse the pork under water to remove excess salt.
- Add the orange juice and remaining ingredients to the pork in the bowl.
- If desired, chop the scotch bonnet for extra spice, or leave it whole for a milder flavor.
- Transfer all ingredients to a Dutch pot and add just enough water to cover the meat. Boil until tender.
- Drain excess water from the pork.
- In another pot, heat oil and add the pork. Cover and simmer on low heat for 30 minutes.
- Increase heat to brown the pork until golden brown.
Serve hot on its own or topped with a vinaigrette sauce or pickles. Recommended side dishes include rice and peas, fried plantains, and a salad of lettuce and tomatoes!
Bon Appetit!
