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Haitian Griot and Tostones!

Published on August 3, 2021
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2h 0 min
6 servings
Ingredients - Pork Griot
  • 3 lb pork shoulder cubed
  • 1 onion, chopped
  • 5 scallions, chopped
  • 1 red bell pepper chopped
  • 6 cloves garlic smashed
  • 1 cube chicken bouillon
  • 2 oranges, juiced
  • 2 limes, juiced
  • 1 tablespoon rice wine vinegar
  • 10 sprigs fresh thyme
  • 1/2 bunch fresh parsley roughly chopped
  • 1 scotch bonnet pepper, sliced
  • 2 cups water
  • salt and black pepper to taste
  • 3 fried plantains, to serve
Instructions - Pork Griot
  • Start with marinating your pork. Add the cubed pork shoulder, salt, pepper, chopped onion, chopped scallions, chopped bell pepper, smashed garlic, chicken bouillon cube, cloves, orange juice, lime juice, rice wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
  • With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate for at least 3 hours or overnight.
  • Preheat oven to 350°F (180°C).
  • Place your Dutch oven with the marinated pork on the stove. Add 2 cups of water, and bring to a boil. Transfer the pork to the the oven to braise for about an hour and a half and cook pork until tender.
  • Pick out all the pieces of pork and place on a tray lined with paper towel or parchment paper to dry a bit. Season with additional salt if necessary.
  • I opted to broil my pork as opposed to more traditional deep frying. On a metal baking tray (remove parchment if using or it will catch fire while broiling), add your pork and broil on high for about 7 minutes, watching carefully so it does not burn and turning once at about the 3 minute mark, until pork is nice and browned with some crispy bits.
  • Serve with rice, beans, fried plantains or pikliz. Served with tostones here (twice fried plantain).


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