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!

 

griyo_ak_bannan_fri

 

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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