One popular dish from Haiti is “Haitian Griot,” which is a flavorful marinated and fried pork dish. Here’s a concise version of the recipe:
- 1 kg pork shoulder, cut into bite-sized pieces
- 3 cloves of garlic, minced
- 1 tablespoon fresh lime or lemon juice
- 1 tablespoon vinegar
- 1 teaspoon dried thyme
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
- In a large bowl, combine minced garlic, lime or lemon juice, vinegar, dried thyme, ground cloves, salt, and black pepper to make a marinade.
- Add the pork pieces to the marinade and toss to coat them evenly. Let the pork marinate for at least 1 hour, or preferably overnight in the refrigerator.
- Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat.
- Remove the marinated pork from the bowl, allowing any excess marinade to drip off.
- Working in batches, carefully add the pork pieces to the hot oil and fry them until they are golden brown and crispy on all sides. Make sure not to overcrowd the pan.
- Using a slotted spoon or tongs, remove the fried pork from the oil and transfer them to a paper towel-lined plate to drain excess oil.
- Repeat the frying process with the remaining pork pieces.
- Serve the Haitian Griot hot as a main dish, traditionally accompanied by rice and beans, pikliz (spicy cabbage slaw), and fried plantains.
Enjoy the flavorful and crispy Haitian Griot!