Griot Pork (fried Pork) Recipe
Indulge in our Griot Pork, a tantalizing dish of succulent fried pork marinated in a vibrant blend of citrus and spices. Each tender bite bursts with flavor, perfectly complemented by a side of zesty pikliz for a refreshing crunch. Experience the rich culinary heritage of Haiti with this irresistible classic that promises to delight your taste buds!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder, minced garlic, scotch bonnet pepper (whole), thyme, lime juice, salt, and black pepper. Mix well and cover. Let the pork marinate in the refrigerator for at least 4 hours or overnight for best flavor.
- 2
Prepare for Frying
Remove the marinated pork from the refrigerator. Take out the scotch bonnet pepper and discard it. Cut the pork into bite-sized pieces.
- 3
Heat the Oil
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat until it shimmers.
- 4
Fry the Pork
Carefully add the pork pieces to the hot oil, being cautious of splatter. Fry in batches if necessary, until the pork is golden brown and crispy, about 5-7 minutes per batch.
- 5
Drain and Serve
Once cooked, remove the pork from the oil and place on a plate lined with paper towels to drain excess oil. Serve hot with your choice of sides.
