Haitian Griot Recipe

Haitian Griot

This recipe serves 6 to 8

Ingredients
1. Marinating and cleaning the meat

• 3 lb pork shoulder (cut into 2-inch cubes)
• 2 sour oranges (or 1 orange + 1 lime) for cleaning the meat
• 3 tbsp Wouushh Épis
• 1 tsp garlic paste
• 1 tbsp salt
• 1 tsp black pepper
• 1 shallot (finely chopped)
• 1 Scotch Bonnet pepper (whole, optional)

2. Cooking

• The marinated meat (from step 1)
• 4 cups water
• Vegetable or peanut oil (for frying)

3. To serve

• Wouushh Pikliz (generously)
• Fried plantains (banane peze)
• White rice or djon-djon rice

Preparation

1. Clean and marinate the meat

• Clean the pork cubes with the sour orange juice and a splash of white vinegar, rinse under cold water, and drain well.
• In a large bowl, combine the meat with Wouushh Épis, garlic, salt, pepper, and shallot.
• Cover and refrigerate overnight (minimum 4 hours). The longer it marinates, the better the flavor.

2. Simmer the meat

• Transfer the meat and all of its marinade into a large heavy-bottomed pot.
• Add water until the meat is just covered.
• Bring to a boil, then reduce to medium heat.
• Simmer uncovered for 45 minutes to 1 hour, until the liquid has nearly evaporated and the meat is tender.

3. Fry until golden

• Heat about 1 inch of oil in a large heavy-bottomed skillet or cast-iron pot over medium-high heat (around 350°F / 175°C).
• Fry the pork cubes in small batches — do not overcrowd the pan.
• Cook 4 to 6 minutes, turning, until the meat is deeply golden and crispy on the outside, still juicy inside.
• Drain on paper towels.

4. Serve

• Arrange the griot on a serving plate.
• Top generously with Wouushh Pikliz.
• Serve with fried plantains and djon-djon or white rice.
• Bon apeti!

Haitian Kitchen Tips

• Don't skip the overnight marinade — that's what separates good griot from incredible griot.
• Use a heavy-bottomed pot for simmering. Even heat means even cooking.
• Sour orange (zoranj si) is traditional, but a mix of orange and lime juice works beautifully.
• Griot is even better the next day, reheated in a hot pan.