Pork shoulder marinated in epis, braised, then fried crisp — the national dish of Haiti, served with pikliz and rice.
Griot is the heartbeat of Haitian celebration cooking: chunks of pork shoulder marinated in epis (a green herb-and-citrus paste), braised in their own juices until fork-tender, then fried hot and fast in their own rendered fat until the outsides shatter into mahogany crust. The dish is always served with pikliz, a fiery cabbage-and-scotch-bonnet pickle that cuts the richness, plus rice or fried plantains. Griot is what you make for weddings, baptisms, and Sunday lunches that stretch into the evening. The technique — marinate, braise, fry — is what gives griot its unmistakable contrast of crackling exterior and butter-soft interior.
Serves 6
Blend parsley, thyme, bell pepper, garlic, shallot, scallions, scotch bonnet, and olive oil to a coarse green paste. This is epis — keep a jar in your fridge always.
In a bowl, rub pork with orange juice, lime juice, salt, pepper, cloves, and 4 tbsp epis. Massage well. Cover and refrigerate at least 4 hours, ideally overnight.
The citrus tenderizes and brightens; skipping this step makes flat griot.
Tip pork and all marinade into a heavy pot. Add water. Bring to a boil, then cover and simmer 75 minutes until fork-tender. Uncover and reduce liquid until almost dry and pork is glazed in its own juices, about 20 minutes.
Let pork cool 10 minutes — frying cold-from-warm pieces gives the best crust. Pat each chunk surface-dry.
Heat 3 cm of neutral oil to 190°C in a deep pan. Fry pork in batches, 4–5 minutes per batch, turning, until deeply mahogany and crackling on every side.
Rest on a rack — paper towels steam the crust soft. Sprinkle with a pinch of flaky salt.
Pile griot on a platter with pikliz, white rice or diri ak djon-djon, and fried plantains. Squeeze fresh lime over.
Use pork shoulder, never loin — shoulder has the fat needed for the braise-then-fry technique to work.
Save the braising liquid: reduce it further to a sauce, or freeze for the next batch of beans.
Pikliz must be made at least 48 hours ahead — it's a pickle, not a slaw.
Griot de poulet: use bone-in chicken thighs, reduce braise time to 35 minutes.
Add a splash of dark rum to the braise for festival-style griot.
Air-fry the final step at 200°C for 12 minutes for a lighter (less traditional) version.
Refrigerate fried griot up to 3 days. Reheat in a 200°C oven for 8 minutes to revive the crust — never microwave.
Griot's roots trace to West African fried-meat traditions brought to Saint-Domingue (colonial Haiti) by enslaved Africans in the 17th and 18th centuries. The technique of marinating in citrus and herbs reflects both Taíno and European influences on Haitian Creole cuisine.
Epis is a Haitian green seasoning paste of herbs, peppers, garlic, and citrus. You can find it bottled at Caribbean groceries, but homemade is far superior and keeps 2 weeks refrigerated.
You either overcooked the braise or used pork loin instead of shoulder. Shoulder has the collagen and fat that keep the interior moist through frying.
Technically yes, and the braised pork is delicious — but it isn't griot without the crackling fried crust. The two-step technique is the defining feature.
Pernil (Puerto Rican) is slow-roasted whole pork shoulder. Griot is cut into chunks, braised, then fried. Different texture, similar marinade family.
Per serving (260g) · 6 servings total
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