Grilled Pork / Griot Fritay Recipe

Prepare pork

Trim excess fat from the pork shoulder and cut into 1–1.5 inch cubes. Pat pieces dry with paper towels and place in a large non-reactive bowl or resealable plastic bag.

Make marinade

In a blender or food processor, combine lime juice, orange juice, white vinegar, minced garlic, seeded chopped Scotch bonnet or habanero (use less if you prefer milder heat), chopped scallions, thyme leaves, paprika, black pepper, kosher salt, and 2 tablespoons vegetable oil. Pulse until mostly smooth but still a little textured (about 10–15 seconds).

Marinate

Pour the marinade over the pork pieces, making sure they are evenly coated. Cover the bowl tightly or seal the bag and refrigerate for at least 4 hours, preferably overnight (8–12 hours) to allow citrus to tenderize and flavors to penetrate.

Optional quick rinse (if too acidic)

If the pork has marinated longer than 12 hours and the citrus has begun to 'cook' the meat too much, drain and briefly rinse the pork under cold water, then pat dry. Otherwise, drain the excess marinade before cooking and reserve the marinade if you plan to reduce it for serving (see note).

Traditional simmer (recommended for tender interior)

Place the drained marinated pork into a large saucepan or heavy pot. Add enough water to barely cover the pork (about 1/2 to 1 cup additional water). Bring to a gentle simmer over medium heat, cover partially, and cook until very tender when pierced with a fork, about 45–60 minutes depending on cube size. Skim any foam that rises to the surface. Do not boil vigorously—keep it at a low simmer to retain juices.

Drain and cool

When the pork is fork-tender, remove from heat. Drain the pork pieces in a colander and let them sit for 10 minutes to shed excess liquid. Pat pieces dry with paper towels; drier surface helps with browning and crisping.

Optional dredge for crispiness

If you want a crisp, fritay-style exterior, toss the drained, patted pork pieces in a shallow bowl with the all-purpose flour mixed with the cornmeal (if using) and a pinch of salt and pepper until evenly coated. Shake off excess flour.

Grill and/or pan-sear (preferred)

Preheat a grill or a heavy cast-iron skillet over medium-high heat. Brush the grill grates or skillet with a tablespoon of vegetable oil. For grilling: place pork cubes on the hot grill and sear until nicely charred on all sides, 3–4 minutes per side, turning to get even char. For pan-searing: add 2–3 tablespoons oil to the hot skillet and sear pork in batches so pieces do not crowd the pan, about 3–4 minutes per side, until deeply browned and crisp. A hard sear will create the characteristic griot texture. Total finish time should be 8–12 minutes per batch depending on heat and piece size.

Optional shallow fry finish

Alternatively, heat 1/2–1 cup vegetable oil in a heavy skillet to 350°F (175°C) or medium-high flame. Fry the flour-dredged pork in batches 3–5 minutes until golden-brown and crispy. Drain on paper towels. This produces a more fritay/crispy exterior similar to traditional preparation.

Rest and garnish

Transfer finished pork to a platter. Sprinkle with chopped scallions and serve immediately with pikliz or quick pickled slaw and lime wedges. Squeeze lime over pork to taste before eating.

If you reserved some marinade, you can reduce it into a bright finishing sauce. Pour the reserved marinade into a small saucepan and bring to a boil for at least 3–4 minutes to kill any raw meat juices, then simmer 6–8 minutes until slightly thickened and bright. Taste and adjust with a pinch of salt or a little sugar if too tart. Drizzle lightly over finished pork or serve alongside.