Haitian Pork Griot is a fun family favorite that you find at most gatherings with other delicious fried fritay (finger food) assortments such as plantain, banan péze, goat, or beef. Pork griot is typically deep-fried, but can be broiled for a still-charred, less messy, and always tasty meal. For the non-pork eaters, follow the same routine with goat or turkey. Chef Claudy Pierre’s delectable vision here ensures that not a nite will be left at the end of your party.
History of Haitian Pork Griot
Sometimes you’ll see griot spelled as griyo, but no matter how you spell it, it’s the same delicious dish. A griot is also a name for a traveling poet or storyteller in West African traditions, which is a fitting name for this dish that is a Haitian family tradition. The origins of griot go back to the African diaspora, where enslaved Africans brought their culinary traditions to Haiti. The name “griot” comes from the French word “grillage,” meaning “grilled” or “roasted,” referencing the preparation method used to cook the pork. As Haiti fought for independence, griot became a symbol of the country’s resistance and cultural resilience.
Haitian Pork Griot
Description
A deliciously shareable Haitian dish.
Ingredients
For the griot:
- 1 Scotch bonnet or habanero chile
- Epis (Haitian seasoning base, see below)
- 1 medium onion, diced
- 1 green pepper, diced
- ¼ cup parsley + more for serving
- 1 tbsp salt
- 1 tbsp ground black pepper
- 6 sprigs fresh thyme
- 2 garlic cloves, finely chopped
- ¼ cup cider vinegar
- Juice of 1 orange
- Juice of 1 lemon
- Juice of ½ lime
- 1 tbsp Worcestershire sauce
- 3 lb pork shoulder, cut into 1 1/2-inch chunks
- 2 tbsp coconut oil or olive oil, more as needed
For the epis:
- 10 parsley sprigs
- 2 celery stalks
- 2 cups cilantro
- 2 green bell peppers
- 3 scallions
- 2 chicken bouillon cubes
- 5 thyme sprigs
- 3 garlic heads
- Juice of 1 lime
- ¼ cup olive oil
- 1 tbsp vinegar
Instructions
For the griot:
- Quarter and chop the chiles then add epis, onion, bell pepper, parsley, salt, pepper, thyme, and garlic into a heavy pot with a lid. Mix in vinegar, juices, and Worcestershire sauce. Add the pork. Cover pot and refrigerate overnight.
- The next day, remove from the fridge at least no more than 3 hours before cooking. Preheat oven to 325 degrees. On stovetop, heat on high and bring to a simmer then cover and transfer to the oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
- Remove meat from the pot with slotted spoon, allowing excess liquid to drip back into the pot. Pick any veggies and herbs off the meat, and then transfer meat to a baking sheet. Drizzle meat with 2 tablespoons oil and a pinch of salt and toss to coat. To make a sauce, strain cooking liquid through a mesh sieve to remove solids. Return sauce to pot and simmer over high heat until reduced by half, 25 to 30 minutes.
I love to deep-fry the griot, but it gets pretty messy, so here is the broil method:
- Fire-up the broiler and then add the meat, tossing occasionally until meat is evenly browned, about 5 to 10 minutes. To serve, drizzle pork with oil, crown with sauce, and garnish with parsley and thyme. Serve with rice and a side of pikliz.
For the epis:
- Blend all ingredients in a blender or food processor. Store in mason jars and refrigerate. Great for marinating and adding life to any savory dish, and also can be used as a dipping sauce.
Recipe by Claudy Pierre
Styling by Rafe Vencio
Photography by Dave Bryce
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