GRIOT (ISLAND FRIED PORK)
Steps:
- Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork.
- Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid.
- Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight.
- Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours.
- Remove the meat gently with a slotted spoon and set aside to cool.
- In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes.
- To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice.
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Thasin Hossin
[email protected]I love this griot recipe! It's the perfect combination of crispy and tender. The marinade gives the meat a wonderful flavor, and the pikliz adds a nice tangy touch. I will definitely be making this again and again.
Antranisse Jackson
[email protected]This griot recipe is so easy to follow, even for a beginner cook like me. The meat turned out perfectly tender and juicy, and the crispy skin was to die for. I served it with rice and beans, and it was a delicious and satisfying meal. Highly recommen
Angus
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of pork, but I'm so glad I did! The meat was incredibly tender and juicy, and the crispy skin was amazing. The marinade gave the meat a wonderful flavor, and the pikliz added a nice ta
Sri Ram Timilsina
[email protected]This griot recipe is a game-changer! I've never had griot this good before. The meat is so tender and flavorful, and the crispy skin is perfect. I love the addition of the pikliz, which adds a nice tangy flavor. This recipe is a keeper!
Olivia Burriss
[email protected]I love this griot recipe! The meat is always tender and juicy, and the crispy skin is to die for. I love serving it with rice and beans, and it's always a hit with my family and friends. Highly recommend!
Paige Cottle
[email protected]This is the best griot recipe I've ever tried! The meat was incredibly tender and juicy, and the crispy skin was amazing. The marinade gave the meat a wonderful flavor, and the pikliz added a nice tangy touch. I will definitely be making this again.
Masud Ahmed
[email protected]I've tried several griot recipes, but this one is by far the best. The meat was incredibly tender and flavorful, and the crispy skin was perfection. I loved the addition of the pikliz, which added a nice tangy flavor. Definitely recommend this recipe
Scrivener Mwape
[email protected]This griot recipe is a bit time-consuming, but it's worth the effort. The marinade really infuses the meat with flavor, and the frying technique gives it the perfect crispy texture. I served it with rice and beans, and it was a delicious and satisfyi
Mya Mike
[email protected]I'm not a huge fan of pork, but this griot recipe changed my mind. The meat was so tender and juicy, and the crispy skin was amazing. I loved the flavor of the marinade, and the pikliz added a nice tangy touch. Definitely recommend this recipe to any
mahrukh hanif
[email protected]This griot recipe is a keeper! I've made it several times now, and it always turns out perfectly. The meat is always tender and flavorful, and the crispy skin is to die for. I love serving it with pikliz and fried plantains. It's a delicious and auth
craig roach
[email protected]I love the combination of flavors in this griot recipe. The marinade gives the meat a wonderful savory and slightly tangy taste. The crispy skin is a perfect contrast to the tender and juicy pork. I served it with rice and beans, and it was an absolu
Glimm3ring Bl0ss0m
[email protected]As a beginner cook, I was a bit intimidated by this recipe at first. But I'm so glad I gave it a try! The instructions were clear and easy to follow, and the end result was amazing. My griot turned out crispy, juicy, and packed with flavor. Definitel
Jovana Ilin
[email protected]I'm Haitian, and I can confidently say that this griot recipe is authentic and incredibly tasty. It takes a bit of time to make, but it's worth every minute. The marinade is key, and I highly recommend using a good-quality pork shoulder. The result i
Havoline Patrick
[email protected]This griot was a hit at my last dinner party. Everyone raved about how delicious it was. I followed the recipe exactly, and it turned out perfectly. The meat was succulent and flavorful, and the crispy skin was addictive. Will definitely be making th
Bob Shriner
[email protected]I'm a big fan of pork, and this griot recipe is now my go-to. The marinade infuses the meat with so much flavor, and the frying technique gives it the perfect crispy texture. I love serving it with pikliz and fried plantains. Highly recommend!
Bongiswa Ndala
[email protected]OMG, this Haitian griot recipe is a total game-changer! It's like a party in my mouth with every bite. Crispy on the outside, tender and juicy on the inside. My family absolutely devoured it. 10/10, would definitely make again!