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Griot

Griot is Haiti's most iconic street food featuring tender, marinated pork fried until crispy on the outside and juicy within, combining garlic, lime juice, and Scotch bonnet peppers for a bold flavor.
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Prep Time 8 hours
Cook Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 46 people
Course: Main
Cuisine: Haitian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds pork shoulder cut into 1.5-inch cubes
  • 8 garlic cloves minced
  • 1 cup fresh lime juice about 8 to 10 limes
  • 3 Scotch bonnet peppers finely minced, seeds removed for less heat
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cayenne pepper
  • 4 cups vegetable oil for frying or enough to reach halfway up your pot
  • 2 tablespoons sour orange juice or additional lime juice optional

Equipment

  • Sharp knife for cutting pork
  • Large mixing bowl for marinating
  • Measuring cups and spoons
  • Citrus juicer or fork for extracting juice
  • Dutch oven or heavy-bottomed pot for frying
  • Candy or deep-fry thermometer
  • Wooden spoon or spider strainer for stirring and removing meat
  • Paper towels for draining
  • Cutting board

Method
 

  1. Trim excess fat from pork shoulder and cut it into 1.5-inch cubes.
  2. Mince 8 garlic cloves finely and mince Scotch bonnet peppers, removing seeds based on spice preference.
  3. Juice fresh limes to obtain 1 cup of juice.
  4. In a large bowl, whisk together lime juice, minced garlic, minced Scotch bonnet, salt, black pepper, thyme, ground cloves, and cayenne pepper.
  5. Add pork cubes to the marinade, stir well, cover, and refrigerate for at least 8 hours, preferably overnight.
  6. Remove pork from refrigerator about 30 minutes before frying and pat each piece dry with paper towels.
  7. Pour vegetable oil into a Dutch oven and heat to 350 degrees Fahrenheit.
  8. Carefully lower pork pieces in batches into the hot oil and fry for 6 to 8 minutes until golden brown and cooked through.
  9. Transfer fried griot to a paper towel-lined plate to drain excess oil.
  10. Taste for seasoning and adjust salt and spice as needed, serve immediately.

Notes

Serve with fried plantains, rice and beans, or simple salads.