Griot – roasted or fried pork (Haitian recipe)

Ingredients for 4 servings:

• 1 ½ kg pork shoulder, preferably with rind
• ½ cup shallot(s), chopped
• 1 cup juice (bitter orange juice)
• ½ cup oil
• 1 onion(s), chopped
• 1 tbsp thyme
• Salt and pepper, pepper and (hot)
• Cayenne pepper
• 2 tsp Pepper, red, very hot, fresh
• 1 large onion(s), chopped
• ½ cup shallot(s), chopped
• 3 garlic cloves, chopped
• ½ cup lemon or lime juice
• ¼ cup oil
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Griot is a traditional Haitian dish served with a spicy sauce.

Mix all ingredients, except the oil, in a large pot and marinate overnight in the refrigerator. Bring the marinated pork and all ingredients to a boil and simmer over medium heat for 45 minutes. Drain the mixture well and fry in a pot with the oil over high heat until the cubes are crispy brown on the outside but still tender and juicy on the inside. Alternatively, the cubes can be oven-fried in a bowl until the meat is cooked through (but still juicy). For the hot sauce (ti-malice), marinate the onions in the lemon juice for 2 hours. Place all ingredients in a pot and boil for 10 minutes, until the peppers are soft. Let cool and store in a covered jar in the refrigerator. Can be stored for a long time. A very popular dish from Haiti, often served with fried plantains.