haitian Griot ( Pork Bits ) is one of the main dishes served in every haitian family. Griot is served at every event ( casual or formal ) and is a favorite dish among the old and new generations. There is always person asking for Griot at an consequence. And when you hear the request, you can not help yourself by saying, “ again ! but you eat it at home ! ! ! ” It never fails .
What is griot?
A Griot dish consists of pieces of pork that have been marinated, boiled, and fried in vegetable oil or roasted in the oven. many people are roasting the pork barrel pieces alternatively of frying the meat. This process eliminates surfeit fat and will help you avoid any kitchen accident, more importantly for health reasons. I prefer roasting my meat alternatively of frying for health reasons. And let ’ s face it, it is much easier to bake or roast than frying meat. It is better for you vitamin a well, and frying meat required a lot more clean when finished .Haitian Griot – my version
Key ingredients are required to make a good Griot
The identify to having a tasty Griot is the correct come of linden juice and sour orange juice. The problem that may present with sour orange juice is freshness. clean bitter orange may be unmanageable to find depending on where you live. dark orange juice is sold in bottles in many food stores, which may be the most commodious way to get the juice.
Griot Dinner The bottles are normally found in the International/Caribbean/Spanish section of supermarkets. As they are promptly available, make certain you buy a trust brand. When purchasing the merchandise, ensure that the sour orange juice taste “ sour ” and not semi-sweet. Lime juice is a dear utility if sour orange juice is not available. The key is to add the correct sum sol the pork barrel is not besides acidic. Nowadays, ready-mix dried and moisture spices have made it easy to cook kernel and other dishes. To obtain a more authentic taste, fresh spices are good to use. The right zest blend and the right acidic amount will make your Griot taste finger-licking good .
Have you tried this?
Noubess Hot and Spicy Herbs Sauce I besides use Noubess Hot and Spicy Herbs Sauce to create that delightful and unexpected spirit. Griot is prepared with pork shoulder or shoulder field day pork which is normally sold unharmed and not sliced. I would recommend having your butch cut the meat before leaving the kernel grocery store to avoid having a fighting match with your meat. LOL. Always remember to wash your meat before cooking to avoid cross-contamination. haitian Griot is served with Pikliz or Sauce Ti Malice, and now with Noubess Hot and Spicy Herbs Sauce. enjoy !
Haitian Griot
One of the national dishes of Haiti, Griot or fried pork pieces, marinated in herbs and spices, cooked and served with Pikliz.
from
votesPrint Recipe
Pin Recipe
Prep Time
45
mins
Cook Time
35
mins
Total Time
1
hr
20
mins
Course
Dinner, Lunch
Cuisine
Caribbean
Servings
4
Calories
319
kcal
Equipment
- Saucepan
- Knife
- Bowl
- Cutting Board
Ingredients
- 3 pound pork barrel shoulder or Picnic Shoulder. Cut in 5cm – 8cm ( 2″ – 3″ )
- ½ cup dark orange juice
- ½ cup lime juice fresh, about 2-3 limes
- 1 tablespoon kosher salt
- 1 tablespoon parsley chop
- ½ tablespoon thyme leaves only
- 2 stalks scallions chopped
- ¼ teaspoon ground black pepper
- vegetable anoint for frying
- 1 tsp Noubess Original Hot and Spicy Sauce
- 1 economical bonnet pepper optional, if not using Noubess hot sauce
Instructions
- Remove juice from limes and put aside. Do not throw away the limes juices .
- In a bowl add kernel and hang-up calcium oxide pieces on each kernel pieces to clean. Rinse with cold water and put aside .
- In a separate dish add all remaining ingredients except oil and arouse. Add the economical bonnet capsicum if you are not using Noubess Hot and Spicy Sauce .
- Add kernel in a udder or roll with all spices and let marinade for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor enhancement .
- Add meat and marinade into a dense pan or toilet and boiling point on low to medium high heat covered for about 30 – 45 minutes until kernel is tender. Remove kernel from pot and fry in batches in hot oil. Remove from oil and seat on denture covered with paper towel to remove any excess petroleum .
- If roasting in oven, prepare a baking cup of tea and add the kernel pieces. Do not overcrowd kernel. Preheat oven 375°F degree and ridicule kernel until aureate brown, about 20 – 25 minutes. Remove and serve hot with Pikliz or Sauce ti-malice or Noubess Hot and Spicy Sauces .
Notes
- Let meat marinate longer for more flavor.
- Use Noubess Hot and Spicy Sauces with the marinade for flavor enhancements.
- Do not use the scotch bonnet pepper is you are sensitive to hot and spicy food unless intended.
Nutrition
Calories:
319
kcal
Carbohydrates:
4
g
Protein:
41
g
Fat:
15
g
Saturated Fat:
5
g
Cholesterol:
139
mg
Sodium:
1904
mg
Fiber:
1
g
Sugar:
1
g
Keyword
Caribbean Cooking, Caribbean Recipes, Haitian Recipes, Pork
Tried this recipe ?Let us know how it was! Tried this recipe ? Mention @ noubesscaribbean or tag # noubesscaribbean
Nutrition information is mechanically generated and provided as a courtesy and as an estimate alone . time to stock up your pantry ! Shop Noubess.com Check out Noubess Shop
Haitian Griot
One of the national dishes of Haiti, Griot or fried pork pieces, marinated in herbs and spices, cooked and served with Pikliz.
from
votesPrint Recipe
Pin Recipe
Prep Time
45
mins
Cook Time
35
mins
Total Time
1
hr
20
mins
Course
Dinner, Lunch
Cuisine
Caribbean
Servings
4
Calories
319
kcal
Equipment
- Saucepan
- Knife
- Bowl
- Cutting Board
Ingredients
- 3 pound pork shoulder or Picnic Shoulder. Cut in 5cm – 8cm ( 2 ” – 3 ” )
- ½ cup sour orange juice
- ½ cup lime juice fresh, about 2-3 limes
- 1 tablespoon kosher salt
- 1 tablespoon parsley chop
- ½ tablespoon thyme leaves only
- 2 stalks scallions chop
- ¼ teaspoon earth total darkness pepper
- vegetable oil for frying
- 1 tsp Noubess Original Hot and Spicy Sauce
- 1 scots hood pepper optional, if not using Noubess hot sauce
Instructions
- Remove juice from limes and put aside. Do not throw away the limes juices .
- In a bowl add kernel and rub birdlime pieces on each kernel pieces to clean. Rinse with cold water and put aside .
- In a distinguish dish add all remaining ingredients except petroleum and stir. Add the scots hood pepper if you are not using Noubess Hot and Spicy Sauce .
- Add kernel in a bag or bowl with all spices and let marinade for at least 30 minutes before cooking. Marinate for a longer period of clock time for more flavor enhancement .
- Add kernel and marinade into a big pan or toilet and boil on humble to medium high inflame covered for about 30 – 45 minutes until kernel is crank. Remove meat from pot and fry in batches in hot vegetable oil. Remove from oil and set on plate covered with newspaper towel to remove any excess oil .
- If roasting in oven, prepare a bake serve and add the kernel pieces. Do not overcrowd meat. Preheat oven 375°F degree and roast kernel until golden brown, approximately 20 – 25 minutes. Remove and serve hot with Pikliz or Sauce ti-malice or Noubess Hot and Spicy Sauces .
Notes
- Let meat marinate longer for more flavor.
- Use Noubess Hot and Spicy Sauces with the marinade for flavor enhancements.
- Do not use the scotch bonnet pepper is you are sensitive to hot and spicy food unless intended.
Nutrition
Calories:
319
kcal
Carbohydrates:
4
g
Protein:
41
g
Fat:
15
g
Saturated Fat:
5
g
Cholesterol:
139
mg
Sodium:
1904
mg
Fiber:
1
g
Sugar:
1
g
Keyword
Caribbean Cooking, Caribbean Recipes, Haitian Recipes, Pork
Tried this recipe ?Let us know how it was! Tried this recipe ? Mention @ noubesscaribbean or tag # noubesscaribbean Nutrition information is mechanically generated and provided as a courtesy and as an estimate only.
time to stock up your pantry ! Shop Noubess.com Check out Noubess Shop
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