Haitian Pork Griot
This Haitian pork griot is a mouthwatering dish you simply cannot miss! Considered Haiti’s national dish, griot consists of crispy fried pork cubes previously marinated in a spicy and tangy mixture of bittersweet orange juice, ají, garlic, onion, and thyme. Best served with patacones on the side, this Haitian-style fried pork is a delicious recipe worth trying.
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Ingredients
1
Portions
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Preparation
7 mins
1h 15 mins
Easy
  • In a large bowl, combine pork, garlic, onion, ají, thyme, salt, pepper, and bittersweet orange juice. Mix thoroughly covering the pork completely so it absorbs the aromas and flavors. Cover with plastic wrap and let marinate in the fridge for 4 to 24 hours, stirring occasionally.
  • In a pot, transfer pork and marinade and boil over medium heat for about 20 minutes. Once pork cooks through and liquid evaporates, remove from heat and drain any excess liquid. In the same pot, pour in oil. Once hot, add pork and fry until crisp.
  • For the patacones: Peel and cut plantains into thick round slices of about 0.2 in.
  • In a saucepan over medium heat, heat plenty of oil and fry plantain slices until they turn yellow without browning. Remove from heat and drain on a paper towel-lined plate. Mash fried plantain slices using the bottom of a glass. Sprinkle with a bit of salt and fry again until brown.
  • Remove from heat and drain on a paper towel-lined plate to remove excess oil. Serve traditional Haitian griot with patacones on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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