Griot and Pikliz (Haiti)

Name: Griot and Pikliz (Haiti)
Cook time: PT3 Hours plus marinating overnight M
Yield: Feeds 4 serving(s)

3 Hours plus marinating overnight

Feeds 4

Griot and Pikliz, a dynamic duo that holds a special place in Haitian cuisine. Griot features tender, marinated pork pieces fried to golden perfection, delivering a savoury and succulent taste with every bite. It’s beautifully complemented by Pikliz, a spicy pickled vegetable relish made with cabbage, carrots, and scotch bonnet peppers, adding a fiery, tangy contrast to the rich pork. Thank you so much Joyce Louis-Jean for teaching me about this dish!

Griot

3 lb pork shoulder(1.5 kg), cubed

½ teaspoon black pepper

1 onion

2 shallots

5 scallions

1 bell pepper

6 cloves garlic

1 cube chicken bouillon

4 cloves garlic

2 oranges

2 limes

1 tablespoon white wine vinegar

10 sprigs fresh thyme

½ bunch fresh parsley

1 scotch bonnet pepper

2 cups water(480 mL)

brown rice, to serve

red bean, to serve

3 fried plantains, to serve

Pikliz

2 cups cabbage (200g), shredded

1 cup carrot (110g), grated

1 bell pepper

1 onion

3 scallions

1 shallot

pepper, to taste

½ scotch bonnet pepper

Step 1: Griot

In a large bowl, combine the cubed pork, black pepper, onion, shallots, scallions, bell pepper, minced garlic, bouillon cube, smashed garlic cloves, thyme, parsley, and scotch bonnet pepper.

Step 2

Add the orange and lime juice, vinegar, and water. Stir well to coat the pork. Cover and marinate in the fridge for at least 4 hours, or overnight for the best flavour.

Step 3

Transfer the marinated pork and its liquid to a large pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for 1 to 1½ hours until the pork is tender.

Step 4

Once the pork is cooked, remove it from the liquid and let it cool slightly. Heat oil in a deep pan over medium-high heat. Fry the pork pieces in batches until golden and crispy on the outside.

Step 5

While the pork is frying, prepare the brown rice, red beans, and fry the plantains.

Step 6: Pikliz

In a bowl, combine the shredded cabbage, grated carrots, bell pepper, onion, scallions, and shallot.

Step 7

Add the scotch bonnet pepper and season with black pepper to taste.

Step 8

Mix well and let the pikliz sit for at least an hour before serving to allow the flavours to develop.

Step 9

Arrange the crispy griot on a platter and serve with brown rice, red beans, fried plantains, and a generous side of pikliz for a spicy kick. Enjoy this Haitian feast!