Griot du Agrikol

Name: Griot du Agrikol
Prep time: 30 min
Cook time: 60 min
Total time: 330 min
Yield: 6 servings
Cuisine: Caribbean
Ingredients: 1 cup fresh orange juice; 1/2 cup lime juice (freshly squeezed); 4 garlic cloves (minced); 1 tablespoon salt; 1 teaspoon ground black pepper; 1 teaspoon thyme (dried); 1 teaspoon scotch bonnet pepper (finely chopped); 1.5 kg pork shoulder (cut into 2 cm cubes); 2 cups water; 1 cup vegetable oil (for frying)

330 min 6 servings Medium

All Recipes

Griot du Agrikol

Savoury and aromatic Haitian-style pork dish marinated in citrus, spices, and finished with a crispy exterior.

Prep

30 min

Cook

60 min

Total

330 min

Servings

Difficulty

Medium

Griot du Agrikol brings the vibrant flavours of Haitian cuisine to your table. This dish is a favourite in Haitian households and is known for its rich, savoury taste and appealing crispiness. The pork is marinated in a blend of citrus juices and spices, infusing it with a tangy and aromatic depth. After marinating, the pork is cooked to tender perfection before being fried to achieve a crispy, golden exterior. Griot is often enjoyed during celebrations and gatherings, bringing people together with its irresistible flavour and enticing aroma.

Ingredients

Servings

For the Marinade

For the Pork

Instructions

Prepare the Marinade

In a large bowl, combine the orange juice, lime juice, minced garlic, salt, black pepper, thyme, and chopped scotch bonnet pepper. Mix well to combine.

Marinate the Pork

Add the pork cubes to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours or overnight for best results.

Pro tip: Marinating overnight enhances the flavour.

Cook the Pork

Remove pork from the marinade and place in a large pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes or until pork is tender.

Pro tip: Ensure the pork is fork-tender before frying.

Drain and Pat Dry

Once cooked, drain the pork and pat dry with paper towels to remove excess moisture.

Pro tip: Drying the pork ensures it becomes crispy when fried.

Fry the Pork

Heat vegetable oil in a large frying pan over medium-high heat to 350°F (175°C). Fry the pork in batches until golden brown and crispy, about 5-7 minutes per batch.

Pro tip: Do not overcrowd the pan to maintain oil temperature.

Serve

Transfer the fried pork to a paper towel-lined plate to drain excess oil. Serve immediately with sides of your choice.

Pro tip: Pair with pikliz for an authentic Haitian experience.

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Tips & Tricks

<ul><li>Use fresh citrus juice for the best flavour in the marinade.</li><li>Marinate the pork for at least 4 hours, or overnight for deeper flavour.</li><li>Ensure oil is at the right temperature for a perfect crispy finish.</li><li>Serve with a side of pikliz for an authentic experience.</li></ul>

Serving Suggestions

Griot du Agrikol is best served hot, straight from the pan, with a side of pikliz—a spicy Haitian slaw made from pickled vegetables. This dish pairs wonderfully with rice and beans or fried plantains, balancing the rich flavours of the pork with the refreshing crunch of the sides. For storage, keep any leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan to maintain its crispy texture, or enjoy it cold in sandwiches or salads.