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Haitian · Caribbean

Griot

Non-vegetarian

Griyo

Chunks of pork shoulder marinated in sour orange and herby epis, braised until tender, then fried until crisp and caramelised. Haiti's best-loved party dish, served with pikliz and fried plantains.

Griot is a Haitian main course, ready in about 5 hours 55 minutes and made with pork shoulder and sour (seville) orange juice. It serves 6 and is rated intermediate to cook.

Start cooking
Delicious deep-fried pork bites on tissue paper, capturing their crispy texture and golden color.
Photo: Leonardo Bissoli / Pexels · Pexels License
Prep
25 min
Cook
1 h 30 min
Rest
4 h
Total
5 h 55 min
Serves
6
Level
Intermediate
Calories
524

Marinate for 4 hours or overnight.

Ingredients

6 servings

Marinade

Epis (seasoning paste)

Equipment

Method

  1. Step 1

    Rinse the pork chunks with water and the juice of the 2 limes (opens in a new tab), rubbing the lime halves over the meat, then drain.

    • 5 min

  2. Step 2

    Blend the parsley (opens in a new tab), spring onions (opens in a new tab), garlic (opens in a new tab), bell pepper (opens in a new tab), onion (opens in a new tab) and thyme (opens in a new tab) to a coarse epis paste. Toss the pork with the epis, sour orange juice (opens in a new tab), Scotch bonnet (opens in a new tab), cloves (opens in a new tab), salt and pepper, cover and refrigerate for at least 4 hours.

    Food safety: Marinate raw pork in the fridge, never at room temperature.

  3. Step 3

    Tip the pork and its marinade into a heavy pot with the water. Bring to a boil, then cover and simmer until the pork is tender, about 1 hour, stirring now and then.

    Meat coated in a spiced marinade in a bowl
    How it looks · Photo: Ip Photographer on Pexels

  4. Step 4

    Uncover and boil off most of the remaining liquid, keeping the reduced juices. Lift out the pork and pat dry.

    • 10 min
    • medium-high heat

  5. Step 5

    Heat the oil to 180 °C and fry the pork in batches until deep brown and crisp at the edges, 4–5 minutes. Drain on paper towels and toss with a spoonful of the reduced juices.

    Food safety: The braised pork can spit in hot oil — dry it well and lower it in gently; never leave hot oil unattended.

  6. Step 6

    For bannann peze, fry the plantain (opens in a new tab) pieces in the same oil at 170 °C until pale gold, about 3 minutes, flatten each with the base of a glass, then fry again until crisp and golden. Salt and serve with the hot griot and pikliz.

    A finished dish being plated
    How it looks · Photo: Willians Huerta on Pexels

About this dish

Origin
Haiti · Well documentedMore food from Haiti
Dish
Lunch · Dinner · Main courses
Cooking method
Marinated / cured, Braised, Deep-fried
Taste
savoury, citrusy, garlicky, rich
Diet
No gluten ingredients · Dairy-free · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsNon-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · Keto-style · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Make-ahead
Cook more with
Pork shoulder · Lime · Parsley · Spring onion · Garlic · Green bell pepper
Techniques
Deep-frying · Boiling · Simmering · Braising · Marinating

Allergens

None of the 14 major allergens appear in the listed ingredients.

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

524 kcal per serving

Estimated

1 serving ≈ 322 g · recipe makes 6

Where the energy comes from

  • Protein 23%
  • Carbohydrate 8%
  • Fat 69%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy524 kcal163 kcal
Protein29.9 g9.3 g
Carbohydrate10.6 g3.3 g
Net carbohydrate8.7 g2.7 g
Sugars4.4 g1.4 g
Added sugars0 g0 g
Fibre1.8 g0.6 g
Fat40.2 g12.5 g
Saturated fat11.2 g3.5 g
Trans fat——
Cholesterol118 mg37 mg
Sodium892 mg277 mg
Salt equivalent2.2 g0.7 g
Vitamins & minerals per serving
Potassium
708 mg
Calcium
68 mg
Iron
2.6 mg
Magnesium
45 mg
Vitamin A (RAE)
29 µg
Vitamin C
43 mg
Vitamin D
2.8 µg
Vitamin B12
1.2 µg
Folate (DFE)
36 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: plantain.
  • Sour (Seville) orange juice: Raw orange juice used as a stand-in; sour orange juice is more acidic and less sweet, so sugars are overstated.
  • Scotch bonnet pepper: Raw red hot chilli pepper used as a stand-in; scotch bonnets are a fleshy Capsicum chinense chilli of similar composition.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Braising first makes the pork meltingly tender inside; the frying is only for the crust.
  • Some cooks roast the braised pork in a hot oven instead of frying.

Common mistakes

  • Skipping the reduction: the leftover juices are the sauce.

Serve with

  • With pikliz, bannann peze and diri ak djon djon or diri kole (rice and beans).

Food safety

  • Marinate the pork in the fridge.
  • The braised pork is cooked well past 71 °C before frying; refrigerate leftovers within 2 hours.

Storage

  • Refrigerate for up to 3 days.

Reheating

  • Re-crisp in a hot oven or air fryer for 8–10 minutes.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Pork shoulder, boneless, cut into 4 cm chunks1000 g
  • Lime2 piece · 134 g
  • Plantain, green, peeled, cut into 3 cm pieces (optional)2 piece · 360 g
Used in steps 1, 6

Reviews & corrections

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