Fried Pork (griot) Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 1½–2 inch chunks. Pat pieces dry with paper towels.

Make marinade

In a large bowl combine lime juice, orange juice, minced garlic, grated ginger, minced scotch bonnet (start with half if uncertain), thyme, chopped scallions, 2 tsp salt and 1 tsp black pepper. Stir to combine.

Add the pork pieces to the marinade, making sure each piece is submerged or well coated. Cover and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to tenderize and flavor the meat.

Remove pork from refrigerator 20–30 minutes before cooking to take the chill off. Reserve the marinade by straining solids (press to extract juices) and set aside.

In a large heavy skillet or Dutch oven, heat 1 tsp vegetable oil over medium heat. Add the marinated pork pieces in a single layer (work in batches if needed) and sear on all sides until lightly browned, about 4–6 minutes total.

Add the reserved strained marinade, 2 cups water (or chicken stock) and 1 bay leaf to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and braise until the pork is very tender and the liquid has mostly reduced, about 45–60 minutes. Check occasionally and spoon any fat or foam from the surface. The pork should be cooked through and pull-apart tender but not falling completely apart.

Once tender, remove pork pieces with a slotted spoon to a tray. Reserve the braising liquid: if it’s thin, continue to simmer uncovered until it reduces into a glossy glaze that can cling to the pork (5–10 minutes) or discard excess; you want pieces relatively dry before frying so the oil doesn’t pop.

While pork finishes braising, combine 1 cup all-purpose flour, 1/2 cup cornmeal (if using), 1/2 tsp salt and 1/2 tsp pepper in a shallow bowl and mix.

Pat braised pork pieces dry with paper towels. Lightly dredge each piece in the flour mixture, shaking off excess. The goal is a thin coating — not a thick batter.

Heat 6 cups of vegetable oil in a deep heavy pot or deep-fryer to 350°F (175°C). If you don’t have a thermometer, test by dropping a small bit of flour into the oil — it should sizzle steadily and brown slowly.

Fry the pork in batches, taking care not to overcrowd the pot. Fry until golden-brown and crisp on the outside, about 3–5 minutes per batch. Use a slotted spoon to transfer fried pork to a wire rack set over a sheet pan or paper towels to drain. If desired, after each batch you can return the drained pork to the hot oil for 30–60 seconds to boost crispness (double-fry technique).

If you reduced the braising liquid to a glaze, you may toss the hot fried pork briefly in a small amount of that glaze (very lightly) to coat, or serve the glaze alongside as a dipping sauce.

Arrange fried pork (griot) on a platter. Garnish with chopped cilantro or parsley and lime wedges. Serve immediately with pikliz or pickled slaw, plantains, and rice & beans or french fries on the side.

Leftovers: refrigerate within 2 hours in an airtight container for up to 3–4 days. Re-crisp in a 375°F (190°C) oven for 8–12 minutes or briefly shallow-fry to refresh.