GriotCrisp Citrus-Marinated Pork

Name: Griot (Crisp Citrus-Marinated Pork)
Prep time: 2 h 25 min
Cook time: 1 h 30 min
Total time: 3 h 55 min
Yield: 6
Cuisine: Haiti
Ingredients: 900 g Pork Shoulder (cut into large chunks); 60 ml Lime Juice; 30 ml Distilled White Vinegar; 25 g Garlic (crushed); 150 g Onion (finely chopped); 40 g Scallion (finely chopped); 120 g Green Bell Pepper (finely chopped); 8 g Fresh Thyme; 2 pcs Bay Leaf (whole); 2 pcs Clove (whole); 4 g Black Pepper; 10 g Salt; 10 ml Hot Sauce; 600 ml Water; 500 ml Vegetable Oil

Griot is Haitian pork marinated with citrus and aromatics, cooked until tender, then fried or browned until crisp at the edges.

Prep

2h 25m

Cook

1h 30m

Serves

Estimated

Nutrition

Per serving

1068kcal

Calories

27g

Protein

104g

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Pork

0.9kg
Pork Shoulder (cut into large chunks)

Marinade

60ml
Lime Juice
30ml
Distilled White Vinegar
25g
Garlic (crushed)
150g
Onion (finely chopped)
40g
Scallion (finely chopped)
120g
Green Bell Pepper (finely chopped)
8g
Fresh Thyme
2pcs
Bay Leaf (whole)
2pcs
Clove (whole)
4g
Black Pepper
10g
Salt
10ml
Hot Sauce

Pork

600ml
Water
500ml
Vegetable Oil

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Combine the lime juice, distilled white vinegar, garlic, onion, scallion, green bell pepper, fresh thyme, bay leaves, cloves, black pepper, salt, and hot sauce in a large bowl.
02
Add the pork shoulder and turn it well so every piece is coated. Cover and refrigerate for at least 2 hours.
03
Transfer the marinated pork shoulder and all of the marinade to a heavy pot. Add the water and bring to a gentle simmer over medium heat.
04
Cover and cook until the pork shoulder is very tender and most of the liquid has reduced. Remove the bay leaves and cloves.
05
Heat the vegetable oil to 180°C (350°F) in a deep, heavy pot.
06
Fry the pork shoulder in batches until crisp at the edges and reheated to 74°C (165°F), then drain and serve hot.

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