Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it is considered to be that national dish. Big chunks of pork shoulder are marinated in a mix of citrus juices and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. Say hello to yummy goodness!! Once the pork is marinated, it is seasoned in a Haitian spice mix called epis, slow-cooked for hours, and finished with a fried sear. This dish is most commonly served with diri ak pwa wouj (red beans and rice), pikliz (pickled cabbage and scotch bonnet peppers), and fried plantains.
Note: No lettuce will be served, as shown in the image. The Pickliz side is spicy. We will serve fried plantains that are long and not flattened, as shown in the image.
Ingredients Griot: Pork shoulder, onion, shallot, scallion, bell pepper, garlic, chicken bouillon, orange juice, lime juice, white wine vinegar, thyme, parsley, scotch bonnet pepper, salt, black pepper, and canola oil. I Rice, red beans, oregano, adobo, cane sugar, olive oil, salt I Pikliz: Cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, white wine vinegar, scotch bonnet pepper.