HAITIAN GRIOT

HAITIAN FRIED PORK

TIPS:

• Marinate the meat over night for more flavor. If you are sensitive to hot and spicy food, do not use Scotch Bonnet pepper or simply remove the seeds for a milder version.

• For roasting, use a baking dish and add the meat. Do not overcrowd the pan. Set the oven to 375-degree Fahrenheit and roast until you have a nice golden-brown color for about 30min. Serve with Hot pikliz and fried plantain.

HAITIAN GRIOT

Ingredients

• 3 lb pork shoulder or Picnic Shoulder. Cut in medium cube size

• 1/2 cup sour orange juice

• 1/2 cup lime juice fresh

• 1 /2 Tbsp kosher salt

• 1 bouquet garni (thyme, parsley, bay leaves)

• 2 stalks scallions chopped

• 4 -6 garlic cloves shopped

• Vegetable or canola oil for frying

• 1 Tsp Akaya creole seasoning

• ½ Tbsp Akaya Adobo seasoning

• 1 scotch bonnet pepper optional

• 1 Medium onion shopped

Directions

1. Juice the limes and set aside. Do not throw away the lime’s juices.

2. In a bowl add the meat and rub lime pieces on each meat pieces to clean. Rinse with cold water and set aside.

3. In a separate dish add all the remaining ingredients except the oil and stir to combine. Add the scotch bonnet pepper

4. Add the meat in a bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period for more flavor enhancement.

5. Add the meat and marinade into a heavy pan or pot and boil on low to medium high heat covered for about 30 - 45 minutes or until the meat is tender.

6. Remove the meat from the pot and fry the cubes in batches in hot oil.

7. Remove them from the oil and place on plate covered with paper towel to remove any excess oil.