Thursday, January 15, 2015

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Griot



Here's another popular treasured Haitian dish. Griot is fried pork chunks that is served at parties or some kind of gathering/celebration. I don't eat a lot of fried foods and this was a great way for me to celebrate.

-Pork Shoulder (cut in chunks)
-Garlic
-Cloves
-Seasoned Salt
-Limes
-Plantains
-Olive/Coconut Oil

I fried the plantains first; cut at an angle and soak them in salt water for a few minutes. I threw them in the fryer then ran away. Oh wait... close the lid, Maggi. Let cook for about 5 minutes or until golden brown. Remove from fryer and use a plantain presser (I didn't have one so I had to improvise using a plate and a lid to help me press down on the plantains) and re-fry them again for 2-3 minutes and remove. The results gave me beautiful crisp golden plantains that I almost didn't want to share. 




Clean pork with limes (some use sour oranges but with my luck I couldn't find any) and I marinated overnight the with epis. 

It's now time to cook this twice. Yes twice! First it is boiled on stovetop for about 45 minutes with the marinade, garlic, cloves, seasoned salt, and some water to be fully cooked. Once it's cook fry in a deep fryer (pan frying works if you don't have deep fryer but you'll be doing a lot of running and hiding).

*If you want you can save the liquid to make sauce to be poured over the pork and plantains for even more Ummmph! Simply add tomato paste and some onions to the liquid and cook for a few minutes.*

I used an olive and coconut oil mix and it came out perfect. The griot was beautifully browned and tender.  I had it with Pikliz and Yum! Yum! Yum!!!


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