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. To make the griot, big and fatty chunks of pork shoulder are marinated with limes juice, garlic, ginger, fresh thyme, onion, bouillon powder and salt, then boiled and finally fried until golden and crisp. Traditionally, the pork griot is served with Pikliz, which is a mixture of cabbage, carrot and chili pepper pickled. The acidity of Pikliz balances out the richness of the griot, but this recipe is served with Jollof rice.
Haitian Pork Griot
- 1½ 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.