Griot
Griyo
Haitian pork shoulder marinated in sour orange, scotch bonnet and epis, braised until tender, then fried until the edges shatter.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: Griyo.
- Prep
- 25 min
- Cook
- 2 hr
- Rest
- 8 hr
- Total
- 10 hr 25 min
- Difficulty
- Medium
- Spice
- Medium heat
- Cost
- A bit special$16–28 USD · indicative, not a store price
About
Griot is cubed pork shoulder marinated in sour citrus and epis, the Haitian green seasoning of garlic, spring onion, parsley, thyme, pepper and chilli, then braised in the marinade until tender and finally fried in hot oil until the outside is dark, crisp and caramelised while the inside stays soft. It is served with pikliz, the fiery pickled cabbage, and usually with fried plantain and rice. The two-stage cooking is the whole method: the braise does the tenderness, the fry does the crust. This version marinates overnight, braises in the oven and fries in a shallow pan in batches. Sour orange is replaced with orange and lime.
What you'll need
14 ingredients. Tap each one once it's out on the bench.
- Ingredients
- Marinade
Ingredients
Ingredients
- Pork, shoulder, with some fat, in 4 cm cubes1½ kg
- Neutral oil, for frying300 ml
Marinade
- Orange, juiced2
- Lime, juiced; one more for washing the meat3
- Garlic6 clove
- Parsley1 handful
- Thyme, leaves15 ml
- Scotch bonnet, seeds out for less heat1
- Bell pepper, green bell, chopped1 medium
- Onion, quartered1 medium
- Salt15 ml
- Black pepper4.9 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Rub the pork cubes with the juice of a lime and a little salt, rinse, and pat dry. This is the Haitian cleaning step and it does make a difference to the smell of the fat.
5 min
Step 2
Blend the garlic, spring onion, parsley, thyme, scotch bonnet, bell pepper and onion with the orange and lime juice to a rough green marinade. Mix with the pork, cloves, salt and pepper. Cover and refrigerate overnight, or at least 4 hours.
10 min
Step 3
Heat the oven to 170°C. Tip the pork and all the marinade into a Dutch oven, cover, and braise 1 hour 30 to 2 hours until tender but not falling apart. Check at 90 minutes.
105 min170°C
Tip: You can also simmer it on the stove, lid on, for the same time. Keep the heat gentle.
Step 4
Lift the pork out and drain it well on kitchen paper; wet pork will not crisp. Strain the braising liquid, skim the fat, and reduce it by half in a small pan to make a sauce (sòs). Pat the pork dry again.
10 min
Step 5
Heat 1 cm of oil in a wide frying pan until shimmering. Fry the pork in batches without crowding, turning, until deep brown and crisp at the edges, 4 to 6 minutes a batch.
15 min190°C
Watch: Wet meat in hot oil spits violently. Dry it properly and lower it in with tongs.
Step 6
Serve hot with pikliz on top or beside, the reduced sauce spooned over, fried plantain and diri kole.
Nutrition
Per serving · estimate
- Calories
- 795 kcal
- Protein
- 69.1 g
- Carbs
- 14.1 g
- Fat
- 50.3 g
- Saturated fat
- 14.1 g
- Fibre
- 3.2 g
- Sugar
- 6.9 g
- Sodium
- 1131 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- No major allergens flagged in the structured ingredients.
- Dairy-free
- Gluten-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 13 November.
Substitutions
Pork shoulder → Turkey thigh or goat
Tasso is the Haitian fried goat or beef version, done the same way. Turkey (kodenn) is common and dries out faster.
Tips
- Do not trim all the fat. The crisp fatty edges are the best part and the reason to use shoulder.
- Some cooks skip the braise and roast the marinated pork uncovered until the liquid is gone, then fry. Slightly chewier, equally traditional.
- Griot reheats well in a hot oven. The fried crust comes back.
History & culture
Griot is the Haitian party dish, the Sunday dish, the thing every Haitian restaurant abroad is judged on. It appears at weddings, first communions and Friday nights. Griot with pikliz and bannann peze, pressed fried plantain, is the plate that homesick Haitians in Miami, Montreal and Brooklyn describe when asked about home.
Pigs came with the Spanish and became the backbone of the Haitian peasant economy. Marinating in sour orange and frying pork is Spanish-era Caribbean technique; epis and the scotch bonnet are the African and Taíno layer. The name is likely from the French griller or a Creole word for fried pork. The dish carries weight: the 1980s slaughter of Haiti's Creole pigs is still mourned.
Traditional — Sour orange (zoranj si) is the right citrus. Equal parts orange and lime juice is the standard substitute and what this recipe uses.
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Griot take?
10 hr 25 min all in — 25 min prep, 2 hr cook, 8 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 6 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Dairy-free, Gluten-free.
What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
7 more questionsFewer questions
What equipment do I need?
Dutch oven, Frying pan, Blender, Spider or strainer.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
Pork shoulder → Turkey thigh or goat. Tasso is the Haitian fried goat or beef version, done the same way. Turkey (kodenn) is common and dries out faster.
What should I watch for?
Wet meat in hot oil spits violently. Dry it properly and lower it in with tongs.
Any tips from this recipe?
Do not trim all the fat. The crisp fatty edges are the best part and the reason to use shoulder. Some cooks skip the braise and roast the marinated pork uncovered until the liquid is gone, then fry. Slightly chewier, equally traditional. Griot reheats well in a hot oven. The fried crust comes back.
Can I prepare this ahead?
Blend the garlic, spring onion, parsley, thyme, scotch bonnet, bell pepper and onion with the orange and lime juice to a rough green marinade. Mix with the pork, cloves, salt and pepper. Cover and refrigerate overnight, or at least 4 hours.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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