Terumi Morita
June 12, 2026·Recipes

Griot (Haitian Fried Pork)

Delight in the bold flavors of Griot, a classic Haitian dish of marinated and fried pork shoulder served with zesty pikliz.

Contents (2 sections)▾
  1. 01Ingredients & steps
  2. 02Why this works
A beautifully illustrated plate of Griot featuring crispy fried pork pieces and vibrant pickled vegetables.
RecipeHaitian
Prep30m
Cook2h
Serves4 人分
LevelMedium

Ingredients

  • 1 kg pork shoulder, cut into 5 cm cubes
  • 1/2 cup sour orange juice
  • 1/4 cup lime juice
  • 1/4 cup epis (Haitian seasoning blend)
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 cup vegetable oil for frying
  • 1 cup pikliz (Haitian pickled slaw) for serving

Steps

  1. In a large bowl, combine pork cubes with sour orange juice, lime juice, epis, garlic, onion, black pepper, and salt. Marinate for at least 2 hours, or overnight for optimal flavor.

  2. After marinating, place the pork and marinade in a pot. Add enough water to cover the meat and bring to a boil over medium heat. Once boiling, reduce heat and simmer for about 1.5 hours, or until the pork is fork-tender.

  3. Remove the pork from the pot and let it cool slightly. Heat the vegetable oil in a deep frying pan over medium-high heat. Carefully add the pork pieces in batches and fry until golden brown and crispy, about 3-5 minutes per batch.

  4. Drain the fried pork on paper towels and serve hot with pikliz on the side.

Why this works

The magic of Griot lies in its two-step cooking process, which ensures that the pork is both tender and crispy. Marinating the pork in citrus juices and epis not only infuses it with vibrant flavors but also helps to tenderize the meat through the acidic properties of the citrus. The subsequent braising allows the meat to become incredibly tender as it cooks slowly in its marinade, breaking down tough fibers. Finally, frying the pork creates a crunchy exterior while keeping the inside juicy. If the pork seems too tough after braising, ensure that it simmers gently; an aggressive boil can lead to tougher meat. Also, if overcooked while frying, the pork can become dry; fry until just golden to retain moisture. This delicious transformation captures the essence of Haitian culinary tradition, celebrating both flavor and texture.