Griot
Griot is a traditional Haitian dish that is made from pork shoulder that is marinated in a flavorful blend of spices, including garlic, ginger, and lime juice, then fried until crispy. It is typically served with a side of pikliz, a spicy pickled cabbage slaw, and a side of rice and beans. It’s considered a staple in Haitian cuisine and is often served at special occasions and celebrations. Usually enjoyed with a cold beer or a glass of rum.
Here is a simple recipe for making Griot at home:
Ingredients:
- 2-3 lb pork shoulder, cut into 2-inch chunks
- 2 cloves of garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
Instructions:
- In a large bowl, mix together the garlic, ginger, lime juice, salt, and pepper. Add the pork chunks and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade and add to the skillet in batches. Cook for about 8-10 minutes per side, or until the pork is golden brown and crispy.
- Remove the pork from the skillet and drain on a paper towel-lined plate.
- Serve the griot with a side of pikliz, a spicy pickled cabbage slaw and a side of rice and beans.
This recipe is a simple version of griot and you can experiment with different marinades and spices to customize the dish to your liking.
It’s a good idea to prepare the Pikliz ahead of time as it takes a little longer than the griot, and you can adjust the level of spiciness to your liking.
You can also add a side of fried plantains or a green salad for a complete meal.
Enjoy!
Tips for preparation of Griot
Here is a simple recipe for making Griot at home:
Ingredients:
- 2-3 lb pork shoulder, cut into 2-inch chunks
- 2 cloves of garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil
Instructions:
- In a large bowl, mix together the garlic, ginger, lime juice, salt, and pepper. Add the pork chunks and toss to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
- Heat the vegetable oil in a large skillet over medium-high heat. Remove the pork from the marinade and add to the skillet in batches. Cook for about 8-10 minutes per side, or until the pork is golden brown and crispy.
- Remove the pork from the skillet and drain on a paper towel-lined plate.
- Serve the griot with a side of pikliz, a spicy pickled cabbage slaw and a side of rice and beans.
This recipe is a simple version of griot and you can experiment with different marinades and spices to customize the dish to your liking.
It’s a good idea to prepare the Pikliz ahead of time as it takes a little longer than the griot, and you can adjust the level of spiciness to your liking.
You can also add a side of fried plantains or a green salad for a complete meal.
Enjoy!
Griot serving size
When serving Griot as a main dish, a serving size of 3-4 oz per person is considered appropriate, which can be served with sides like Pikliz, rice, and beans. However, when serving Griot as an appetizer or part of a larger meal, a smaller serving size of 2-3 oz per person may be more appropriate.
Griot nutrition value
standard serving size of 4 oz of Griot made with pork shoulder and the recipe provided earlier:
- Calories: Approximately 300
- Fat: 23g
- Saturated Fat: 8g
- Cholesterol: 80mg
- Sodium: 590mg
- Carbohydrates: 3g
- Fiber: 0.5g
- Sugars: 1g
- Protein: 22g