Haitian griot with pikliz
Cubes of pork are gently simmered in a broth full of aromatics and citrus juices before being deep-fried in this iconic dish from Haiti. Served with pikliz – pickled shredded vegetables – on the side to cut through the richness of the meat, it's easy to see why it's become the island's national dish.
Ingredients
Griot
- 450g of pork fillet , or shoulder, cut into cubes
- 1/2 lemon , juiced
- 1 onion , finely chopped
- 2 spring onions , sliced
- 1 pepper , finely chopped
- 3 garlic cloves , crushed
- 4 cloves
- 1 orange , juiced
- 1 lime , juiced
- 10ml of white vinegar
- 4 sprigs of fresh thyme
- 10g of parsley , finely chopped
- 1 stick of celery , finely chopped
- 1/2 Scotch bonnet chilli , finely chopped
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1l chicken stock
- vegetable oil, for deep-frying
Pikliz
- 1 cabbage , finely sliced
- 1 carrot , julienned into matchsticks
- 1 lime
- 4 garlic cloves , crushed
- 1 red onion, finely sliced into rings
- 5 cloves
- 1 Scotch bonnet chilli , sliced (or 2 if you like heat)
- 3 sprigs of fresh thyme
- 220ml of white vinegar
- 220ml of water
- 2 tsp salt
- 2 tbsp of sugar
Method
1
Begin by making the pikliz. Whisk the salt, sugar, water and vinegar together and set aside. Place the rest of the ingredients in a sterilised container, then pour over the pickling liquor and cover. Leave to pickle in the fridge for at least a few hours, but ideally overnight. The longer you leave the vegetables to pickle, the more mature the flavour – a few days is best
2
Place the pork in a bowl of water with the lemon juice, then add to a large saucepan with the rest of the ingredients for the griot (apart from the vegetable oil). Stir well to combine, then place over a medium heat, bring to a simmer and cook for 25-30 minutes
3
Use a slotted spoon to remove the pork from the pot and drain the meat on kitchen paper, removing any pieces of onion or thyme that may have stuck to the meat
4
Heat a deep pan of oil or a deep-fat fryer to 180°C
5
In small batches, lower the cooked pork into the oil and deep-fry until crisp and golden. Serve with the pikliz on the side
Discover more:
Go to Comments
Haitian griot with pikliz
