GRIOT (as I like it)
For those of you who really like a
GRIOTwith the taste of bak machan fritay here is my recipe:
Ingredients:
a 3 lbs shoulder of pork, cut into 1 to 2 inch cubes
one cup of sour (bitter) orange juice
a finely chopped large onion
a half cup of chopped shallots
one chopped hot green pepper
a half cup of vegetable oil
salt
(6 Servings per Recipe)
Preparation:
I personally like to marinate my meat days in advance, some people prefer over night.
Marinate the washed griot meat with salt, fresh chopped hot pepper and the sour orange juice ONLY.
If you cook it the next day or a few days later, remember to check the level of salt because the fridge will absorb it.
Place the marinated pork on the stove, and simmer for 90 minutes or until pieces are tender.
My recipe only uses sour orange juice no water.
Once cooked, drain the mixture.
In a separate bowl, mix some of the sour orange juice, chopped hot pepper & some of the gravy from the cooked pork.
I use a deep fryer for the cooking.
Fry the pork in the pot until brown and crusty on the outside but tender on the inside.Hmmmmm...
The next step for me is to put the whole plate of fried griot in a warm oven with chopped onions,challots & green/red peppers on top. Pour some of the mixture you prepared on top of the fried meat and let it sit in the warm oven for 15 minutes.
Griots are a very tasty Haitian treat.
They are usually presented in the main course of a meal and are complemented with riz ak pwa kole or riz djon-djon[i] and [i]banan pese.
Most Haitans eat their griots with burning hot Ti-Malice sauce.
This should be yummie.
La Sirene
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