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Tasso Griot (pork) Recipe

Name: Zeke's Kitchen & Bars Tasso Griot (Pork) Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: Haitian
Ingredients: 2 lb pork shoulder (trimmed, 1- to 2-inch cubes); 1 cups fresh lime juice; 0.5 cups orange juice; 2 tbs minced garlic; 1 tbs ginger, peeled and grated; 1 each scotch bonnet or habanero pepper, seeded and minced; 1 each onion, coarsely chopped; 2 stalks green onion (scallions), chopped; 1 tbs fresh thyme (or 1 tsp dried thyme); 2 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil (for braising); 2 cups water or chicken stock (for braise); 2 cups oil (for deep frying); 1 tsp optional vinegar splash (to finish); 2 cups long-grain white rice, rinsed; 1.5 cups cooked red kidney beans (from can, drained + liquid reserved) or home-cooked; 2.5 cups reserved bean liquid or water/chicken stock; 1 tsp minced garlic; 0.5 cups minced onion; 1 tbs vegetable oil; 1 tsp salt; 0.5 tsp black pepper; 1 each bouillon cube (optional); 4 cups mixed greens (or shredded lettuce and cabbage); 1 each tomato, sliced or diced; 0.5 each cucumber, sliced; 0.25 each red onion, thinly sliced; 2 tsp olive oil; 1 tsp fresh lime juice (for dressing)

Inspired by Zeke's Kitchen & Bar

Time2h 30m

Serves4

Diri Kole, Salad, Plantains

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Ingredients

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Tasso Griot (Braised & Fried Spicy Pork)

2 lb pork shoulder (trimmed, 1- to 2-inch cubes)

1 cups Fresh lime juice

1/2 cups Orange juice

2 tbs minced garlic

1 tbs ginger, peeled and grated

1 each scotch bonnet or habanero pepper, seeded and minced

1 each onion, coarsely chopped

2 stalks green onion (scallions), chopped

1 tbs fresh thyme (or 1 tsp dried thyme)

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs vegetable oil (for braising)

2 cups water or chicken stock (for braise)

2 cups oil (for deep frying)

1 tsp optional vinegar splash (to finish)

Diri Kole (Haitian Red Beans & Rice)

2 cups long-grain white rice, rinsed

1 1/2 cups cooked red kidney beans (from can, drained + liquid reserved) or home-cooked

2 1/2 cups reserved bean liquid or water/chicken stock

1 tsp minced garlic

1/2 cups minced onion

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 tsp black pepper

1 each bouillon cube (optional)

Simple Salad

4 cups mixed greens (or shredded lettuce and cabbage)

1 each tomato, sliced or diced

1/2 each Cucumber, sliced

1/4 each Red onion, thinly sliced

2 tsp olive oil

1 tsp fresh lime juice (for dressing)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Plantains (Fried)

2 each ripe plantains (yellow with black spots)

1 cups vegetable oil (for frying)

1/4 tsp Celtic sea salt

Method

Tasso Griot (Braised & Fried Spicy Pork)

Marinate

In a large bowl combine lime juice, orange juice, minced garlic, grated ginger, minced scotch bonnet (use gloves), chopped onion, chopped green onion, thyme, 2 tsp salt, and 1 tsp black pepper. Add the pork cubes and toss to coat. Cover and refrigerate for at least 2 hours, preferably overnight, turning once.

Brown & Braise

Remove pork from marinade, reserving the marinade. Heat 2 tablespoons vegetable oil in a heavy Dutch oven over medium-high heat. Working in batches if needed, brown the pork cubes on all sides, about 6–8 minutes per batch. Return all pork to the pot. Pour in the reserved marinade and 2 cups water or chicken stock to just cover the meat. Bring to a simmer, reduce heat to low, cover partially, and braise gently until very tender, about 1 to 1¼ hours. Check occasionally; add a splash more water if liquid reduces too much.

Reduce & Cool

When pork is tender, remove pork pieces with a slotted spoon and let them rest on a tray. Increase heat and reduce the braising liquid slightly until it thickens into a glaze (3–5 minutes). Spoon some glaze over the pork and let cool (cooler pork fries better). Chill for 20–30 minutes if time allows to firm up surfaces.

Fry to Finish

Heat 2 cups oil in a heavy skillet or deep pot to 350°F (175°C). Fry the braised pork in batches until deeply browned and crisp at the edges, about 3–5 minutes per batch. Remove to paper towels to drain briefly. If desired, toss the fried pork with a teaspoon of vinegar and a pinch of extra salt to brighten flavors. Keep warm.

Diri Kole (Haitian Red Beans & Rice)

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add ½ cup chopped onion and 1 teaspoon minced garlic; sauté until translucent, about 3–4 minutes.

Stir in the rinsed rice and toast lightly for 1 minute. Add the cooked beans and pour in 2½ cups reserved bean liquid (or water/chicken stock) and the bouillon cube if using. Season with 1 teaspoon salt and ½ teaspoon black pepper.

Bring to a boil, reduce heat to low, cover tightly and simmer for 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit, covered, 5–10 minutes. Fluff with a fork before serving.

Simple Salad

In a salad bowl combine mixed greens, sliced tomato, sliced cucumber, and thinly sliced red onion.

In a small bowl whisk together 2 teaspoons olive oil, 1 teaspoon lime juice, ¼ teaspoon salt and ¼ teaspoon black pepper. Drizzle over salad and toss just before serving.

Plantains (Fried)

Peel the plantains and slice on the diagonal into ½-inch thick pieces.

Heat about 1 cup vegetable oil in a skillet over medium-high heat until shimmering. Add plantain slices in a single layer (work in batches if needed). Fry until golden brown on both sides, about 2–3 minutes per side.

Remove to paper towels, sprinkle with ¼ teaspoon salt while hot, and serve warm.