Griot Creole

Griot Creole is a celebrated Haitian dish often served on special occasions and loved for its bold flavors and tender, succulent meat. Griot refers to chunks of pork marinated in a blend of citrus and spices, then slowly cooked until perfectly tender and finished in hot oil or on a grill for a crispy exterior. This culinary masterpiece reflects Haiti's rich cultural tapestry and is deeply tied to both everyday and festive meals.

History of Griot Creole

The origins of Griot can be traced back to West African cooking traditions, with the influence of French, Spanish, and indigenous Taino flavors evident as well. Since pork is a staple in Haitian cuisine, it quickly became the protein of choice for this flavorful dish. Over generations, griot has maintained its place as a quintessential element of Haitian culinary tradition, embraced not only locally but also by the diaspora around the world.

Ingredients You'll Need

• Pork shoulder - 2 pounds
• Lime juice - 1 cup
• Orange juice - 1 cup (preferably sour orange)
• Garlic - 5 cloves, minced
• Scotch bonnet pepper - 1, finely chopped (seeds removed for less heat)
• Thyme - 2 teaspoons, fresh preferably
• Bouillon cube - 1 (optional, for extra flavor)
• Salt - to taste
• Black pepper - to taste
• Onions - 2, sliced
• Oil - for frying (vegetable or canola works best)
• Parsley - chopped, for garnish

Preparation Steps

The preparation is critical to achieving that authentic Haitian flavor.

1. Start by thoroughly cleaning the pork shoulder. Cut it into large, bite-size cubes, ensuring any excess fat is trimmed.
2. In a large bowl, prepare the marinade by combining lime juice, orange juice, garlic, Scotch bonnet pepper, thyme, the crushed bouillon cube if using, salt, and black pepper.
3. Add the pork cubes to the marinade, ensuring they are fully submerged, and cover the bowl. Refrigerate for at least four hours, ideally overnight, allowing the flavors to deeply penetrate the meat.

Cooking Process

1. Once marinated, remove the pork from the fridge. Separate the pork pieces from the marinade, keeping both as you'll need them later.
2. In a large, heavy pot, add the marinated pork and its marinade. Bring to a boil over medium heat, then reduce the heat and simmer, covered, until the pork is tender. This takes approximately 1.5 to 2 hours. Use a cooking timer to track your progress.
3. Remove the pork pieces from the pot and set aside. You can continue to reduce the marinade into a sauce if desired by simmering it further until it thickens.
4. In a separate pan, heat the oil for frying. Carefully add the pork pieces, frying them until they’re golden brown and crispy on the outside. Be cautious of oil splatters.
5. Once all pieces are fried, use a slotted spoon to remove and drain on paper towels to remove excess oil.

Serving and Enjoying Griot Creole

Griot Creole is best served warm, often accompanied by Haitian rice, fried plantains (known as bannann peze), and a spicy pikliz (a fiery pickled vegetable relish). These sides complement the richly flavored pork, offering a harmonious balance of textures and flavors.

Garnish with chopped parsley for freshness and a pop of color. For an authentic experience, pair it with a cold Haitian beer or a refreshing rum punch to complement the spicy profile of the dish.