Haitian Meal Prep - Griot Recipe

Welcome to the heart of Haitian cuisine! Today, we're diving deep into Haitian Griot, a dish that's much more than just fried pork – it's a celebration of flavor, texture, and tradition. Pronounced "Gree-oh," this beloved dish is a staple at Haitian gatherings, street food stalls, and especially on "fritay nights" (fried food nights). What makes Griot truly stand out is its unique combination of incredibly tender inside and irresistibly crisp edges, all infused with a vibrant citrus, garlic, and herb flavor profile. It's the kind of dish that transports you straight to the taste of the Caribbean with every bite, making it perfect for haitian meal prep or a special family dinner. Get ready to master this classic and bring a piece of Haiti into your kitchen!

Ingredients

• 2-3 lbs pork shoulder butt, cut into 1.5-2 inch cubes
• 1/2 cup sour orange juice (or 1/4 cup lime juice + 1/4 cup orange juice)
• 1/4 cup white vinegar
• 1 tablespoon salt, plus more to taste
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 1 sprig fresh thyme, leaves stripped (or 1 tsp dried thyme)
• 4-6 cloves garlic, minced
• 1/2 medium onion, roughly chopped
• 2-3 scallions, chopped
• 1 scotch bonnet pepper or habanero, whole (for mild heat) or finely chopped (for more heat)
• Optional: 1/2 cup Haitian Epis (seasoning base)
• Optional: 1/2 maggi chicken cube or 1/4 beef bouillon cube, crushed (for umami boost)
• 4-6 cups water, for simmering
• 4-6 cups vegetable oil or canola oil, for frying

Directions

1. Clean the pork Haitian-style (acid wash): Place the cubed small pork shoulder in a large bowl. Pour in the white vinegar and a generous squeeze of lime juice mix. Toss well, rubbing the pork pieces. Let it sit for 5-10 minutes. This acid wash helps to clean the meat and tenderize it slightly. Rinse the pork thoroughly under cold running water until the water runs clear. Pat the pieces very dry with paper towels. This step is crucial for good browning later!
2. Season + marinate: In a large bowl, combine the cleaned, dried pork with sour orange juice (or substitute), salt, black pepper, ground cloves, thyme, minced garlic, chopped onion, chopped scallions, and the whole or chopped scotch bonnet pepper. If using, add the Haitian Epis and crushed bouillon cube. Mix everything thoroughly, ensuring each piece of pork is well coated with the best seasoning for pork shoulder. For minimum flavor, marinate for at least 30 minutes, but for the best pork butt seasoning flavor, cover and refrigerate for 4 hours or, ideally, overnight.
3. Simmer covered until tender: Transfer the marinated pork and all its seasonings to a large pot or Dutch oven. Add just enough water (about 4-6 cups, or until pork is barely covered) to the pot. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 1.5 to 2 hours, or until the pork is fork-tender. The liquid in the pot will be a flavorful broth. The pork is done when a fork easily pierces a piece, and it has a "melt-in-your-mouth" bite. If the liquid evaporates too much, add a splash of water as needed to keep the pork simmering.
4. Drain + dry for crisp: Carefully remove the tender pork pieces from the pot using a slotted spoon, leaving the simmering liquid behind. Place the pork in a single layer on a wire rack set over a baking sheet, or spread them out on paper towels. Allow the pork to air-dry for at least 30 minutes to an hour. This step is vital for achieving that coveted crisp texture and minimizing oil splatters during frying.
5. Fry hot in batches: In a large, heavy-bottomed pot or Dutch oven, heat 4-6 cups of oil over medium-high heat until it reaches 350-375°F (175-190°C). Carefully add the dried pork pieces in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and prevent even crisping. Fry each batch for 5-8 minutes, turning occasionally, until the griot is deep golden brown and beautifully crisp. You'll hear the sizzling change as moisture escapes and the pork crisps up.
6. Rest + serve: Remove the fried griot from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. If desired, sprinkle with a little extra salt immediately after frying. Serve hot and enjoy your authentic fried potato seasoning (if serving with potatoes) or other side dishes
7. Quick Steps Recap (for people who hate scrolling)
   1. Clean pork with vinegar/lime, rinse, and pat dry.
   2. Season pork with citrus, aromatics, herbs, spices, and optional epis/bouillon; marinate for 30 mins to overnight.
   3. Simmer seasoned pork in water until fork-tender (1.5-2 hours).
   4. Drain pork from liquid and air-dry for 30-60 minutes.
   5. Fry pork in batches in 350-375°F (175-190°C) oil until deep golden and crisp.
   6. Drain, salt (optional), and serve immediately.