Haitian Griot Recipe

Step 1

Pour the vinegar, salt and the juice of the limes over the pork. Mix to combine.

Step 2

Reserve the lime halves after juicing, and rub each piece of meat on the flesh of the lime half, making sure to really get the meat covered in the citrus.

Step 3

Cover the bowl, put it in the fridge, and let it sit for an hour. When the hour is up, rinse the meat to remove the vinegar and the salt.

Step 4

Put the cleaned pork in a bowl and add the Haitian Epis, maggi, and seasoning salt. Use kitchen twine to tie the parsley and thyme together, then place the bunch in the bowl along with habanero pepper.

Step 5

Stir until the meat is well coated. Cover again and let the meat sit in the fridge for 2 hours or overnight.

Step 6

Remove the parsley, thyme and habanero pepper from the bowl and discard. Add the pork into a medium pot on the stove along with the leftover marinade.

Step 7

Turn the heat to high and cook the meat for about 5 minutes until it releases some juice.

Step 8

Reduce the heat to medium, and cook for another 10 minutes or until the pork is cooked through and fork tender. The excess marinade should thicken a little. Remove the pork from the pot and set aside in a bowl.

Step 9

In a medium to large pot, heat the vegetable oil to 360 degrees Fahrenheit. Add the pork to the oil and fry until it turns golden brown (about 1-2 minutes). Fry the pork in batches, removing the meat to a paper towel-lined plate once it’s done frying to remove extra oil.

Step 10

Serve with pikliz and fried plantains. Enjoy!