The first of all Haitian Recipes: Griot or Griyo

Of all the Haitian recipes, Griot (fried pork) is without a doubt the most popular.

Maybe the reason is in the word itself, since a "Griot" was a family, or village storyteller from the western part of Africa. 



Everyone who's had some Griot will say it's deliciously tasty, with a an exquisite aftertaste. 

Why is that?  

Well, hold your breath!

We are telling you what makes griot so different. It's right there in the recipe!




Did you guess it?
Yes! it's the sour orange juice and a right balance of salt. 

Remember that measurements are what makes Haitian food recipes so different: It's just a magical thing that every haitian cook do. Right?

Well, we saved you the hassle of remembering how-much-of-what grandma used to to put in that pot. Here's the Haitian griot recipe!


Haitian Griot Recipe


  • 2 pounds pork shoulder, chopped in cubes
  • Juice of 3 sour oranges
  • 1/4 teaspoon of salt
  • 1/4 cup of chopped chives
  • pinch of thyme
  • 1/4 teaspoon of parsley
  • 1/4 teaspoon green pepper
  • 1 Jamaican pepper


  • Take the sour oranges, cut them in half. Squeeze them and put the juice in one cup. Don't throw away the squeezed halves, since you'll need them soon.
  • Place the pork, cut in cubes, in one bowl. Add salt to the meat.
  • Now, use the squeezed pulp to rub the meat, so you get it soaked in a salty, zesty orange mixture. In some recipes, they'll tell you to let it marinate overnight; but all Haitian grandmas will tell you that if you want your Griot right away, you got to take the proper measures for that.
  • Rinse the meat with water (Please a little trust, here! If you skip this part, your griot might end up too salty.)
  • Put the washed-pork meat, the orange juice (Yes, remember you squeezed it in a cup, right?), the salt and all the remaining ingredients from the list in a pan. Leave the Jamaican pepper uncut since you don't want it to be too spicy.
  • Add enough water to boil everything. (Not too much water, just enough to cover the meat in the pan)
  • Dab the boiled pork meat with a knife, if it pulls out easily, it's a sign that the meat is ready.
  • Drain everything.
  • Now, get ready to start the griot process! place the pork chunks in some heated oil and simmer for half an hour over low, covered heat.
  • Then, uncover and turn up the heat until the chunks dry up and show a golden color.
  • Serve hot.

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