Side Of Fried Pork (griot) Recipe
Indulge in our Side of Fried Pork, or Griot, a beloved Haitian delicacy featuring succulent, marinated pork shoulder that's expertly fried to crispy perfection. Each bite offers a mouthwatering contrast of crunchy exterior and tender, juicy meat, enhanced by a delightful blend of traditional spices. Perfectly paired with a side of pikliz for a zesty kick, this dish is a savory celebration of flavor that will leave your taste buds dancing.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Marinate the Pork
In a large bowl, combine the pork shoulder, lime juice, minced garlic, chopped scotch bonnet pepper, thyme, salt, and black pepper. Mix well, cover, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
- 2
Cook the Pork
After marinating, remove the pork from the refrigerator. In a large pot, add the marinated pork along with all the marinade ingredients and enough water to cover the meat. Bring to a boil, then reduce heat and simmer for about 1.5 hours, or until the pork is tender.
- 3
Fry the Pork
Once the pork is cooked, 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 until golden brown and crispy, about 5-7 minutes.
- 4
Serve
Remove the fried pork from the oil and drain on paper towels. Serve hot as a side dish.
