Griot (Haitian Fried Pork)

About This Recipe

Griot is the dish that defines a proper Haitian celebration — chunks of pork shoulder marinated for hours in sour orange juice, garlic, and epis (Haiti's foundational green seasoning paste of peppers, herbs, and aromatics), then braised until tender before being fried in its own rendered fat until the surface turns deeply crackling and golden. The two-step cooking method is what separates griot from a simple fried pork dish elsewhere in the Caribbean: braising first ensures the meat stays juicy inside, while the final fry delivers the crisp, almost candied exterior that griot is known for. Griot is almost never served alone — it's inseparable from pikliz, a fiery pickled cabbage and scotch bonnet relish that cuts through the richness of the fried pork, and often accompanied by fried plantains (bannann peze) and rice with pigeon peas (diri kole ak pwa). Together, this trio shows up at nearly every Haitian celebration, from birthdays to Independence Day gatherings, and the sharp, vinegary heat of the pikliz alongside the sweet, savory crunch of the pork is considered an essential, non-negotiable pairing.

Ingredients

Serves 6

• 1.5 kgboneless pork shoulder, cut into 5cm chunks
• 1 cupsour orange juice (or a mix of orange and lime juice)
• 6 clovesgarlic, minced
• 0.5 cupepis (Haitian green seasoning: blended peppers, scallion, garlic, parsley, thyme)
• 1scotch bonnet pepper, pricked whole
• 2 tspfine salt
• 1 tspblack pepper
• 2bay leaves
• 1 cupwater
• 500 mlvegetable oil, for frying
• 3 cupsgreen cabbage, thinly shredded (for pikliz)
• 1 cupcarrots, julienned (for pikliz)
• 1scotch bonnet pepper, thinly sliced (for pikliz)
• 1 cupwhite vinegar (for pikliz)
• 0.5 tspsalt (for pikliz)

Instructions

1. 1

   Marinate the pork

   Combine pork with sour orange juice, garlic, epis, scotch bonnet, salt, and black pepper. Cover and refrigerate at least 2 hours, ideally overnight.

2. 2

   Make the pikliz

   Combine shredded cabbage, carrots, sliced scotch bonnet, vinegar, and salt in a jar. Let sit at room temperature at least 1 hour (better after a day) before serving.

3. 3

   Braise the pork

   Transfer pork and its marinade to a pot with bay leaves and water. Bring to a boil, then reduce heat and simmer, covered, 45-60 minutes until tender and the liquid has mostly reduced.

4. 4

   Reduce and dry out

   Uncover and continue cooking over medium heat until the remaining liquid evaporates and the pork begins to sizzle in its own rendered fat, about 10 minutes.

5. 5

   Fry

   Heat oil in a heavy skillet or pot to 190°C. Fry the pork chunks in batches for 4-5 minutes until deeply golden and crisp on the outside. Drain on paper towels.

6. 6

   Serve

   Serve the griot hot alongside pikliz, fried plantains, and rice with pigeon peas.

Variations

• •

  Griot is sometimes made with pork ribs instead of shoulder for a bonier, more casual version.

• •

  A lighter version skims the frying step and simply broils the braised pork under high heat to crisp the exterior.

• •

  Chicken can be substituted using the same marinade and method for a dish called poul nan sos or griot poul.

Storage

Refrigerate griot up to 3 days; reheat in a hot oven or air fryer to restore crispness — microwaving makes the crust soggy. Pikliz keeps refrigerated for weeks and only improves with time.

Frequently Asked Questions