Griot
The national dish of Haiti. No Haitian celebration is complete without it. Pikliz, the fiery pickled cabbage condiment, is served alongside always.
Haiti's most beloved dish — pork shoulder marinated in citrus and spices, braised then fried until crispy on the outside and yielding inside. Served with pikliz and rice.
Ingredients
Method
Marinate pork in citrus, onion, garlic and spices for 2 hours.
Braise in marinade with water added for 45 minutes.
Remove pork. Fry pieces in hot oil until golden and crispy on all sides.
Serve with pikliz, riz et pois and fried plantain.
The double cooking — braise then fry — is non-negotiable. Braised only is too soft; fried only too dry.
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