Step 1 of 6
Griot
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.
Questions about this dish
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.
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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.