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Haiti Griot Fried pork

Haiti: Griot (Fried pork)

Griot: In the vibrant tapestry of Haitian cuisine, one dish stands out as a testament to rich cultural heritage and bold flavors—Griot. This fried pork delicacy holds a special place in the hearts and palates of the Haitian people, weaving together history, tradition, and an explosion of taste. Let's embark on a journey through time to explore the captivating history and origin of Haiti's Griot.
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Ingredients
  

  • 2 lbs pork shoulder cut into bite-sized pieces
  • 1 cup sour orange juice can be substituted with a mix of orange and lime juice
  • 4 cloves garlic minced
  • 1 teaspoon thyme dried
  • 1 teaspoon oregano dried
  • 1 scotch bonnet pepper minced (adjust according to spice preference)
  • Salt and pepper to taste
  • 2 cups vegetable oil for frying

Instructions
 

  • Marinade:
  • In a large bowl, combine the sour orange juice, minced garlic, thyme, oregano, minced scotch bonnet pepper, salt, and pepper. Mix the ingredients well to form the marinade.
  • Add the pork pieces to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours or preferably overnight. This allows the flavors to penetrate the meat.
  • Frying: 3. In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully add the marinated pork pieces to the hot oil, ensuring not to overcrowd the pan. Fry in batches for about 8-10 minutes or until the pork is golden brown and crispy.
  • Use a slotted spoon to remove the fried pork from the oil and place them on a paper towel-lined plate to absorb excess oil.
  • Serve: 6. Garnish with fresh slices of lime and additional minced scotch bonnet pepper for added spice.
  • Serve the Griot hot and crispy, paired with Pikliz (Haitian spicy pickled vegetables) and fried plantains for a complete and authentic Haitian experience.