Griot with pikliz
Griot with pikliz, from above
Non vegHaiti

Griot with pikliz

Pork cubes braised in sour orange and herbs, then fried crisp. Served with fiery pickled slaw.

120 minTime
36 gProtein each
hotSpice
Haitian Sunday2 chapters · 1 min read

Make it your way

Grandma's wayHaitian griot.
The original
644kcalsame
36 gproteinsame
3 gfibresame
120minutessame

Griot.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Pork1.2 kg shoulder, cubed
Orange juicesour orange or orange with lime
Lemon juice3 tbsp lime
Onion2, split for pork and pikliz
Garlic8 cloves
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)2 to 3, split
Dried thyme1 tsp
Flat leaf parsleya handful
Cooking oil (vegetable oil)absorbed, for frying
Saltto taste
Cabbage¼ head, shredded
Carrot1, julienned
Vinegar1 cup
Whole spices4 cloves, peppercorns

Method

4 steps
  1. 1Make pikliz a day ahead: pack cabbage, carrot, onion, scotch bonnet, cloves and salt in a jar and cover with vinegar.
  2. 2Marinate pork with orange, lime, onion, garlic, a little pepper, thyme, parsley and salt overnight.
  3. 3Simmer the pork with the marinade and a cup of water for 1 hour until tender and the liquid has reduced.
  4. 4Fry the drained pork in hot oil until deep brown and crisp.
Serve it like this

Serve griot with pikliz piled alongside, fried plantains and rice with beans.

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Make it a meal

What goes with Griot with pikliz: a bread or rice, a side, something to drink and something sweet.

Bread or rice Rice and peas60 min
Bread or rice Methi thepla40 min
On the side Coconut chutney10 min
On the side Avial35 min
A little snack Tostones30 min
To drink Kokum sharbat25 min
Something sweet Sakkarai pongal45 min
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