Fritay Griot Pork Recipe
Indulge in the rich and savory flavors of our Fritay Griot Pork, a beloved Haitian classic. Tender chunks of marinated pork are slow-cooked to perfection, then fried to create a crispy exterior that gives way to juicy, flavorful meat. Served with a side of zesty pikliz, this dish offers a delightful balance of spices and textures, transporting your taste buds straight to the vibrant streets of Haiti. Perfect for sharing or savoring on your own, it's a must-try for any culinary adventurer!
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Ingredients
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Ingredients for Fritay Griot Pork
Method
Directions for Fritay Griot Pork
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder with lime juice, minced garlic, chopped scotch bonnet pepper, thyme, salt, and black pepper. Mix well to ensure the pork is well-coated with the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
- 2
Prepare for Cooking
Remove the marinated pork from the refrigerator and let it sit at room temperature for about 30 minutes. In a large pot, heat water and bring it to a boil. Add the marinated pork and cook for about 40 minutes, or until tender.
- 3
Fry the Pork
Once the pork is tender, remove it from the pot and let it cool slightly. Heat vegetable oil in a large frying pan over medium-high heat. Cut the pork into bite-sized pieces and fry them in batches until golden brown and crispy, about 5-7 minutes per batch.
- 4
- 5
Serve
Serve the fried pork pieces hot with the sautéed vegetables on the side. Enjoy your Fritay Griot!
