Haitian Pork Griot

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This pork Griot recipe, which can be served over jollof rice, is a fusion of West African culture and Haitian experience. One of Haiti’s favorite foods is pork griot.

To produce the griot, large and fatty chunks of pork shoulder are marinated in lime juice, garlic, ginger, fresh thyme, onion, bouillon powder, and salt before being boiled and fried till golden and crisp.

Traditionally, the pork griot is eaten with Pikliz, a pickled cabbage, carrot, and chili pepper concoction. Pikliz’s acidity balances out the griot’s richness, although this recipe is usually eaten with Jollof rice.

What is Griot?

Griot often called Haiti’s national cuisine, is made of marinated, grilled, and fried pork shoulder chunks. Serve with Pikliz and fried plantains for a full Haitian experience. You don’t have to travel to Haiti to achieve this.

Haitian Griot can be served as a main course, but it’s also delicious as a snack. Small chunks of pork shoulder can easily be given as an appetizer to introduce your guests to this delectable Haitian dish.

What is Griot Made of?

Griot is typically cooked from pork shoulder. The meat is cleaned in a citrus juice mixture before being rinsed. Meat should always be washed; sour oranges or limes are used instead of water because clean water is frequently unavailable.

After being rinsed, the meat is marinated in epis, a Haitian herb, vegetable, and spice concoction. Following that, the meat is simmered or roasted until soft. The meat is then deep-fried till golden brown and crispy. Griot is usually always served with pikliz in addition to rice.

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Tillamook Sharp Cheddar Cheese

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How To Make Fried Pork Griot

To make this dish, Pork cubes are marinated in a sour orange marinade before being slow-roasted till tender. The fragile morsels are then fried in oil until delectably caramelized. Griot is unquestionably essential when it comes to Haitian cuisine.

This meal pairs well with plantains and a pik liz side and traditionally served at parties and family gatherings.

Haitian Pork Griot recipe

Haitian Pork Griot

This recipe of pork griot with jollof rice is a combination of West African culture and haitian experience. Pork griot is one of Haiti’s favorite’s dishes.
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Resting Time 2 hours
Total Time 3 hours 50 minutes
Course Main Course
Cuisine Togolese


  • kg pork shoulder cut in bite sizes
  • 2 tbsp lime juice
  • 5 tsp minced garlic
  • 2 tsp ginger
  • 3 tsp fresh thyme
  • 1 medium onion sliced
  • 1 tbsp chicken bouillon powder
  • 2 tsp salt to taste


  • Marinate the pork with lime juice, salt, chicken bouillon, garlic, ginger, onions,thyme, and scotch bonnet pepper (optional).
  • Let it rest in the fridge for about 2 hours or preferably overnight.
  • In a saucepan on medium heat, bring to a boil and simmer until tender for about an hour or more.
  • When pork is tender remove from liquid and any bits of spices, herbs of the pork. Set aside pork.
  • Fry the pork at 350°F (180°C) until the pork is crispy.
  • Using a sieve drain pork liquid, reserve the liquid and discard the rest of the herbs and spices.
  • Place pork liquid in a small saucepan on medium add 1 teaspoon tomato paste, 1 cup tomato, ¼   cup oil, sliced onion and bring to a boil. 
  • Add the rice (2cups water for 1 cups jasmine rice). Salt to taste.
  • Add the cut vegetables (carrots and bell pepper).
  • Stir in rice and boil over medium-high heat until the water evaporates
  • Be sure the lid fits tightly on the pot.
  • Turn down the heat to its lowest setting. Let the rice simmer for about 18 minutes, then remove from heat and allow the rice to steam in the pot for another 5 minutes.
  • Serve the rice with the Griot.



Cleaning the pork with vinegar or lemon juice is a test to see if the meat is still good. If the pork smells “off” even after its vinegar or lemon juice bath, chances are it’s not okay to cook. The vinegar or lemon juice tenderizes the pork, cuts down on cooking time, and lets you store pork for a little longer in the fridge if you end up not cooking it the day you prep it.
Keyword Griot, Pikliz, Pork
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