HAITIAN PORK GRIOT RECIPE - NYT COOKING
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
Total Time 3 hours
Yield 6 servings
Number Of Ingredients 18
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//schema.org, Calories 615, UnsaturatedFatContent 23 grams, CarbohydrateContent 10 grams, FatContent 46 grams, FiberContent 2 grams, ProteinContent 40 grams, SaturatedFatContent 18 grams, SodiumContent 782 milligrams, SugarContent 5 grams
GRIOT (ISLAND FRIED PORK) RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 8 hours 20 minutes
Cook Time 1 hours 25 minutes
Yield 6 servings
Number Of Ingredients 19
Steps:
- Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork.
- Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid.
- Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight.
- Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours.
- Remove the meat gently with a slotted spoon and set aside to cool.
- In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes.
- To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice.
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Sep 06, 2020 · Haitian Griot Recipe. Jump to Recipe Jump to Video Print Recipe. Haitian Griot. Make sure youpurchase boneless pork meat. It might be a tad more expensive, but at least youwon’t need to separate the meat from the bone before you make your cubes. Thatwill make it easier for amateur chefs who are not pros in the kitchen.
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May 25, 2017 · While this is my take on the iconic Haitian Griot, it’s heavily influenced by the way my friend’s mom would make it when I’d find excuses to stay to play Super Mario at their apartment. Pieces of pork (usually a cheap cut with marbling of fat) seasoned with herbs, braised until tender and finally fried until golden and crisp. Back in those days playing Nintendo and patiently waiting for ...
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Jan 19, 2022 · The dish is usually consumed with other Haitian dishes like griot (fried pork), Kabrit nan sèt (boiled goat with dumplings), or tasso (smoked ham). Soup Joumou serves as a spiritual and emotional reminder to the Haitian people of their power in declaring independence and confronting modern challenges in Haiti and Miami.
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