Griot Kreyòl

Introduction to Griot Kreyòl

Griot Kreyòl is a revered dish in Haitian cuisine, often reserved for special occasions, celebrations, and large gatherings. This traditional meal is an emblem of Haitian culture and hospitality, symbolizing the rich, vibrant, and spirited life of its people. Griot Kreyòl consists of fried pork cubes marinated in a blend of aromatic spices and citrus juices, delivering a flavorful and juicy experience.

Traditionally, griot is paired with Pikliz, a spicy pickled vegetable relish, and often accompanied by rice and beans known as "diri kole." Griot is a testament to the fusion of West African culinary traditions with local Caribbean influences, exemplifying the resilience and adaptability of Haitian culture.

Ingredients

• Pork Shoulder - 2 lbs
• Lime - 1, juiced
• Lemon - 1, juiced
• Orange - 1, juiced
• Salt - 1 tbsp
• Black Pepper - 1 tsp
• Garlic - 5 cloves, minced
• Shallots - 2, sliced
• Scotch Bonnet Pepper - 1, chopped
• Thyme - a few sprigs
• Parsley - a handful, chopped
• Vegetable Oil - for frying
• Vinegar - 1 cup
• Onion - 1, sliced

Preparation

Marinating the Pork

To prepare pork shoulder, ensuring the ultimate flavor profile is key. Begin by cleaning the pork shoulder with a mixture of water and vinegar. Hydro circulation and acidity help tenderize the meat while removing any residual odors.

Once cleaned, slice the pork shoulder into 1-inch cubes. In a large mixing bowl, combine the cubed pork with lime juice, lemon juice, and orange juice. The citrus juices not only infuse the pork with an invigorating zest but also act as natural tenderizers.

Add salt, black pepper, minced garlic, shallots, scotch bonnet pepper, thyme, and parsley to the mix. Ensure all pieces are evenly coated with the aromatic marinade. Cover the bowl with plastic wrap and refrigerate the mixture for at least 4 hours, preferably overnight, to let the flavors permeate the meat thoroughly.

Cooking Process

Simmering the Pork

After marinating, place the pork and its marinade in a large pot over medium heat. Add enough water to cover the pork. Simmer uncovered for about 1 hour or until the pork is tender and the liquids have formed a concentrated glaze over the cubes. Stir occasionally to ensure even cooking. Set timer for effective results.

Frying the Pork

Once the pork is tender and fully cooked, remove it from the pot and set it aside to cool slightly. Discard the thyme sprigs. Heat vegetable oil in a deep frying pan. The oil should be hot but not smoking, approximately 350°F. Fry the pork cubes in batches to avoid overcrowding, turning occasionally until golden brown and crispy for about 3-5 minutes. Use a slotted spoon to remove the pork from the oil and drain on paper towels.

Serving

Traditionally served with Pikliz and "diri kole", Griot Kreyòl is perfect for any celebratory meal. The contrast of the crispy, juicy pork against the spicy, tangy pikliz and warm, earthy rice and beans makes for an unforgettable dining experience.

Conclusion

Griot Kreyòl is more than just a dish; it's a cultural icon that brings people together. From preparation to enjoyment, this beloved meal is a symbol of Haitian resilience and an expression of the island's vibrant culinary tradition. Enjoy every bite of this savory and zesty creation with friends and family, embodying the spirit of Haiti in every mouthful.