Griots are a very tasty Haitian treat made by boiling and then frying cubes of pork.
They are usually presented in the main course of a meal and are complemented with riz et pois colles or riz djon-djon and bananes pesees.
Most Haitans eat their griots with burning hot Ti-Malice sauce.
Servings per Recipe
This recipe serves 6 people.
Ingredients
All Ingredients should be prepared before you start cooking this will save time and make cooking the dish easier and more enjoyable.
a 3 lbs shoulder of pork, cut into 1 to 2 inch cubes
a finely chopped large onion
a half cup of chopped shallots
one cup of bitter orange juice
one chopped hot green pepper
a half cup of vegetable oil
salt, pepper and a litle thyme
Preparation
Put all ingredients except the oil in a large pot and marinate overnight in the refrigerator.
Place the marinated pork on the stove, add water to cover all ingredients and simmer for 90 minutes.
Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside but tender on the inside.
Hmmmmmmm...
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