Haitian Griot with Pikliz
Twice-cooked marinated fried pork served with pikliz, a spicy pickled cabbage relish, a cornerstone of South Florida's Haitian community.
- Prep
- 30 min
- Cook
- 60 min
- Total
- 90 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 470 kcal
Equipment
- •Dutch oven
- •Frying pan
- •Glass jar
Nutrition
Per serving, approximate
- Calories
- 470 kcal
- fat
- 32
- carbs
- 10
- protein
- 32
- calories
- 470
Instructions
- 1
Soak the pork in the sour orange juice, garlic, and half the onion. Let it sit for at least 2 hours.
- 2
Mix cabbage, carrot, remaining onion, scotch bonnet, and vinegar in a jar to make pikliz (pickled slaw). Chill for at least 24 hours.
- 3
Put the soaked pork and marinade in a pot and cover with water. Simmer for 45 minutes until tender.
- 4
Drain the pork in a colander. Save some of the cooking liquid.
- 5
Heat oil in a skillet over medium-high heat. Fry the pork pieces until crisp and browned on all sides.
- 6
Serve the hot pork griot (fried pork chunks) with the pikliz on the side.
Chef's tips
Soak the pork early in citrus and epis (Haitian herb seasoning base) for the best flavor. Simmer before frying so the meat stays tender inside. Let the pikliz sit a full day to pickle well.
Storage
Refrigerate griot up to 3 days; pikliz keeps refrigerated up to 3 weeks.
Reheating
Reheat griot in a hot skillet or oven to re-crisp.
Common mistakes to avoid
- •Skipping the simmering step and frying raw pork directly, which leaves it tough
- •Not letting the pikliz sit long enough in vinegar before serving
Serving suggestions
Cooked Haitian Griot with Pikliz?
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