Griot (Fried Pork) (Tested)

Serves     4


Griot (gree-oh) translates as fried pork. Chunks of pork are marinated, then simmered until tender and succulent, then fried until caramelized and crispy. It uses one of the common cooking techniques that you’ll find throughout the island; that is, browning the meat after you’ve cooked it instead of before you’ve cooked it.


In this instance, though, I have recommended other ways to achieve this deliciousness without the frying, if you’d rather not mess up your kitchen. This should be accompanied with Pikliz (see other recipe this month) and rice and beans.



2 lb. boneless pork shoulder, cut into 1 ½ “cubes

juice of 1 orange

juice of 1 lemon

juice of 1 lime

1 small onion, diced

1 green bell pepper, diced

2 large garlic cloves, smashed

Several sprigs of fresh thyme

Several sprigs of fresh parsley, chopped

2 tsp. adobo powder

1 tsp. fresh ground black pepper

1 habañero or scotch bonnet chile, seeded and minced


Combine all the ingredients and marinate overnight, a Ziploc bag works well for this.

Heat oven to 350 degrees.

Put the meat and all the marinade juices into a pot and add 1 cup of water, cover, and bake for one and a half hours, or until meat is very tender when pierced with a fork.


To finish the pork:

Method One, Frying (most authentic): Scoop the pork out of the juices in the pan (save the juices to pour over the pork). Add the pork cubes in batches to a hot frying pan with a generous amount of oil in it and fry the cubes until they are browned and slightly crispy. Remove to a serving platter and pour the saved juices over the meat.

Method Two, Broiling: Remove the pork from the juices in the pan (save them) and place on a sheet pan. Place sheet pan under a broiler and broil for a few minutes, turn cubes, and broil for a few minutes more. Remove the meat to a serving platter and pour saved juices over.

Method Three, Easiest: Brown the meat first, after you’ve removed it from the marinade, then place in pot and bake in the oven as directed.


Serve with Pikliz, and rice and beans.


Notes and Instructions

Recipe credit: Linda McElroy

Photo credit: Emily, Haitian Griot on Flickr, Creative Commons Attribution-NonCommerical 2.0 Generic