Name: Haitian Griot and Pikliz Recipe
Prep time: 15 min
Cook time: 1 h 35 min
Total time: 37 h 50 min
Yield: 6
Cuisine: Caribbean
Ingredients: For Griot:; 3 lbs pork shoulder; salt; ½ tsp freshly cracked pepper; 1 onion; 2 shallots; 5 Scallions; 1 bell pepper; 6 cloves garlic; 1 cube chicken bouillon; 4 cloves garlic; 2 oranges; 2 limes; 1 tbsp white wine vinegar; 10 sprigs thyme; ½ bunch Fresh Parsley; 1 scotch bonnet pepper; 2 cups water; 4 cups oil; brown rice; red bean; 3 plantains; For Pikliz:; 2 cups cabbage; 1 cup Carrot; 1 bell pepper; 1 onion; 3 Scallions; 1 shallot; salt and pepper

Haitian griot, a popular dish from Haiti, is known for its rich flavor and unique texture. This traditional dish, often served with pikliz, an extremely spicy slaw, is a staple in every Haitian household. The key to a delicious griot lies in the overnight marination, which allows the pork to absorb the flavors of the herbs and spices completely.

Photos of Haitian Griot and Pikliz Recipe

While most of the ingredients are common, there may be a few that aren't readily available in all supermarkets. The scotch bonnet pepper, for instance, is a type of hot chili pepper which is often used in Caribbean cooking. It has a sweet flavor but is much hotter than the jalapenos and habanero peppers. If you can't find it, you may replace it with other types of hot peppers of your choice. Also, the plantains used in this recipe should be ripe but firm, they are larger and sturdier than bananas, with a thicker skin.

Ingredients for Haitian Griot and Pikliz

Pork shoulder: A flavorful cut of meat that becomes tender and juicy with slow cooking.

Onion: Adds a sweet and tangy flavor to the dish.

Scallions: They have a mild onion flavor which enhances the taste of the dish.

Bell pepper: Adds a sweet and slightly tangy flavor.

Garlic: Adds a robust, pungent flavor.

Chicken bouillon cube: Enhances the meaty flavor.

Oranges: Adds a hint of citrusy freshness.

Limes: Gives a tangy twist to the dish.

White wine vinegar: Enhances the overall flavors of the dish.

Thyme: Adds a subtle, earthy flavor.

Parsley: Gives a fresh and slightly bitter taste.

Scotch bonnet pepper: Adds heat and a unique flavor. Can be replaced with any other hot pepper.

Cabbage: The main ingredient in pikliz, it gives a crunchy texture.

Carrot: Adds a sweet flavor and crunchy texture to the pikliz.

Brown rice: A healthy side that complements the griot.

Red bean: Adds a hearty, earthy flavor and goes well with the rice.

Plantains: They are sweet and when fried, they add a beautiful contrast to the savory pork.

One reader, Fedora Franklin says:

The Haitian griot and pikliz recipe is a flavor explosion! The marinated pork is tender and juicy, and the pikliz adds the perfect kick of heat and crunch. The combination of flavors is simply irresistible. I highly recommend trying this recipe for a taste of authentic Haitian cuisine.

Fedora Franklin

Techniques Required for Haitian Griot and Pikliz

How to marinate the griot: Combine the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced scotch bonnet peppers in a large dutch oven. Mix thoroughly and refrigerate overnight.

How to prepare pikliz: Combine shredded cabbage, grated carrot, sliced bell pepper, sliced onion, sliced scallions, sliced shallot, and sliced scotch bonnets in a large bowl. Add salt and freshly cracked black pepper. Mix thoroughly and pack the pikliz into sterilized mason jars. Cover with white wine vinegar and refrigerate for at least 12 hours.

How to braise the pork: Preheat the oven to 350 degrees F. Place the marinated pork in a dutch oven with 2 cups of water and bring to a boil. Transfer the pork to the oven and braise for 1½ hours or until cooked through and tender.

How to fry the griot: Heat a pot of oil to 350 degrees F. Fry the braised pork in batches for about 5 to 7 minutes until deep golden brown in color. Drain on a paper towel-lined plate.

How to serve: Serve the griot with rice, beans, fried plantains, and pikliz. Enjoy!

How To Make Haitian Griot and Pikliz

Of Haitian origin, griot and pikliz are often partnered in a meal. Griot is a tasty crispy fried pork shoulder, and pikliz is a pickled vegetable relish.

Preparation: 15 minutes

Cooking: 1 hour 35 minutes

Marinate Time: 1 day 12 hours

Total: 1 day 13 hours 50 minutes

Serves:

Ingredients

For Griot:

3lbspork shoulder,cubed
salt,to taste
½tspfreshly cracked pepper,to taste
1onion,chopped
2shallots,chopped
5scallions,chopped
1bell pepper,sliced
6clovesgarlic,sliced
1cubechicken bouillon
4clovesgarlic
2oranges,juiced
2limes,juiced
1tbspwhite wine vinegar
10sprigsthyme,fresh
½bunchfresh parsley
1Scotch bonnet pepper,sliced
2cupswater
4cupsoil,for frying
brown rice,to serve
red bean,to serve
3plantains,fried, to serve

For Pikliz:

2cupscabbage,shredded
1cupcarrot,grated
1bell pepper,sliced
1onion,sliced
3scallions,dliced
1shallot,sliced
salt and pepper,to taste
1Scotch bonnet pepper,divided
2cupswhite wine vinegar

Instructions

Griot:

Add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large dutch oven off the heat.
With gloves on, mix the mixture thoroughly.
Cover the pot and place in the refrigerator to marinate overnight.

Pikliz:

Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl.
Add the salt and freshly cracked black pepper.
Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars.
Cover with white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
Preheat oven to 350 degrees F.
Place the Dutch oven with the marinated pork on the stove.
Add the 2 cups of water and bring to a boil.
Transfer the pork to the oven to braise for 1½ hours or until cooked through and tender.
Pick out all the pieces of pork and place on a paper towel-lined tray lined with a paper towel to dry.
Pat down the surface of the pork to make sure there is no moisture.
Heat a pot of oil to 350 degrees F.
Add the pork in batches and fry for about 5 to 7 minutes until deep golden brown in color.
Transfer the pork to a paper towel-lined plate to drain.
Serve with rice, beans, fried plantains, and the pikliz.
Enjoy!

Nutrition

Calories: 2067.35kcal
Fat: 187.16g
Saturated Fat: 25.14g
Trans Fat: 0.57g
Monounsaturated Fat: 110.25g
Polyunsaturated Fat: 45.52g
Carbohydrates: 57.82g
Fiber: 9.83g
Sugar: 26.24g
Protein: 44.42g
Cholesterol: 161.13mg
Sodium: 2069.85mg
Calcium: 176.95mg
Potassium: 1775.26mg
Iron: 5.83mg
Vitamin A: 338.14µg
Vitamin C: 136.84mg

Technique Tip for Haitian Griot and Pikliz

When frying the pork, make sure the oil is heated to the right temperature before adding the meat. If the oil is not hot enough, the pork will absorb too much oil and become greasy. Conversely, if the oil is too hot, the outside of the pork will burn before the inside is fully cooked. Using a cooking thermometer can help ensure the oil is at the perfect temperature for frying. Additionally, patting the pork dry before frying will help achieve a crisp, golden brown exterior.

Time-Saving Tips for Making Haitian Griot and Pikliz

Prep ahead: Marinate the pork and prepare the pikliz the night before to save time on the day of cooking.

Use a food processor: Use a food processor to quickly chop the vegetables for the pikliz and the seasoning for the griot.

Multitask: While the pork is braising in the oven, prepare the rice, beans, and plantains to maximize efficiency.

Batch cooking: Fry the pork in batches to ensure even cooking and save time.

Organize ingredients: Organize all the ingredients and equipment before starting to cook to avoid last-minute searches and delays.

Invest in a good knife: A sharp knife can significantly reduce prep time when cutting and chopping ingredients.

Delegate: Enlist the help of family or friends to assist with the preparation and cooking process for a quicker and more enjoyable experience.

Clean as you go: Wash and put away utensils and equipment as you cook to maintain a clean and organized workspace.

Substitute Ingredients For Haitian Griot and Pikliz Recipe

pork shoulder - Substitute with beef chuck roast: Beef chuck roast has a similar texture and can be marinated and cooked in the same way as pork shoulder, providing a delicious alternative for the griot recipe.
scotch bonnet pepper - Substitute with habanero pepper: Habanero peppers have a similar heat level and flavor profile to scotch bonnet peppers, making them a suitable substitute for adding heat to the pikliz recipe.
white wine vinegar - Substitute with apple cider vinegar: Apple cider vinegar can provide a slightly fruity and tangy flavor similar to white wine vinegar, making it a good substitute for the pikliz recipe.

Essential Tools for Making Haitian Griot and Pikliz

Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.
Chef's knife: A versatile kitchen knife used for a variety of tasks such as chopping, slicing, and dicing.
Dutch oven: A heavy-duty pot with a tight-fitting lid, suitable for braising, stewing, and slow cooking.
Mason jars: Glass jars with airtight lids, commonly used for preserving and storing foods such as pickles and sauces.
Paper towels: Absorbent paper used for drying and draining ingredients.
Frying pot: A deep pot suitable for frying, typically used for deep-frying griot.
Food processor: A kitchen appliance used for chopping, pureeing, and blending ingredients.
Mixing bowl: A bowl used for mixing ingredients together.
Tongs: Kitchen utensils with two arms and a pivot used for gripping and lifting.
Oven: A kitchen appliance used for baking, roasting, and braising.

Storing and Freezing Haitian Griot and Pikliz

Here are the storing and freezing guidelines for Haitian griot and pikliz:

Let the griot cool completely before storing. Place the cooled pork in an airtight container or resealable plastic bag. Store in the refrigerator for up to 4 days.
To freeze the griot, place the cooled pork in a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing. Label the container with the date and freeze for up to 3 months. When ready to eat, thaw the griot in the refrigerator overnight and reheat in the oven or on the stovetop until heated through.
Store the pikliz in sterilized mason jars or airtight containers in the refrigerator. The pikliz will keep for several weeks to a month in the refrigerator, and the flavor will continue to develop over time.
To extend the shelf life of the pikliz, make sure the vegetables are completely submerged in the vinegar solution. If needed, add more vinegar to cover the vegetables.
The pikliz is best consumed within a month for optimal flavor and texture. Over time, the vegetables may soften and lose their crunch.
It is not recommended to freeze pikliz as the texture of the vegetables will change significantly upon thawing, becoming soft and mushy. For the best quality, enjoy the pikliz fresh from the refrigerator.

How To Reheat Leftover Haitian Griot and Pikliz

To reheat leftover haitian griot, preheat your oven to 350°F (175°C). Place the griot on a baking sheet lined with parchment paper or aluminum foil. Bake for 10-15 minutes, or until the pork is heated through and the skin is crispy once again. This method helps to preserve the texture and flavor of the griot.
Alternatively, you can reheat the griot in a skillet on the stovetop. Heat a tablespoon of oil in a large skillet over medium heat. Add the griot and cook for 5-7 minutes, stirring occasionally, until the pork is heated through and the skin is crispy. This method is quicker than the oven and allows you to control the crispiness of the skin.
For the pikliz, it's best served cold, so no reheating is necessary. However, if you prefer a slightly warmer temperature, you can let it sit at room temperature for 10-15 minutes before serving. This will take the chill off without compromising the texture or flavor of the pickled vegetables.
If you want to reheat both the griot and the rice and beans simultaneously, you can use the microwave. Place the griot, rice, and beans in separate microwave-safe containers. Heat the rice and beans first for 1-2 minutes, then add the griot and heat for an additional 30-60 seconds, or until everything is heated through. Be aware that the microwave may soften the skin of the griot slightly.
To reheat the fried plantains, preheat your oven to 350°F (175°C). Place the plantains on a baking sheet lined with parchment paper or aluminum foil. Bake for 5-7 minutes, or until the plantains are heated through and the edges are slightly crispy. Alternatively, you can reheat them in a skillet over medium heat for 2-3 minutes on each side, or until heated through and crispy.

Interesting Fact About Haitian Griot and Pikliz

The traditional Haitian griot and pikliz recipe is a popular dish in Haiti and is often served at special occasions and gatherings. It is a flavorful and aromatic dish that combines marinated and braised pork with a spicy and tangy cabbage slaw. The pikliz, a spicy pickled vegetable condiment, adds a burst of flavor to the dish and complements the rich and savory griot. This dish is a staple in Haitian cuisine and is enjoyed by many for its bold and vibrant flavors. It is a true representation of the diverse and delicious flavors found in Haitian cooking.

Is Making Haitian Griot and Pikliz at Home Cost-Effective?

The cost-effectiveness of this Haitian Griot and Pikliz recipe largely depends on the availability and prices of the ingredients in your area. Pork shoulder, scotch bonnet peppers, and fresh herbs can be affordable, while other items like bell peppers and white wine vinegar may be pricier. The overall verdict for this recipe is 8/10, considering its rich flavors and versatility. The approximate cost for a household of 4 people is around $30-$40, making it a reasonable option for a special homemade meal.

Is Haitian Griot and Pikliz Healthy or Unhealthy?

The Haitian griot and pikliz recipe is a flavorful dish, but it may not be the healthiest option due to several factors:

The recipe uses a significant amount of pork shoulder, which is high in saturated fat and calories.
Frying the pork in oil adds extra fat and calories to the dish.
The pikliz, while containing vegetables, is high in sodium due to the added salt and is marinated in white wine vinegar, which may not be suitable for those with acid reflux or other digestive issues.
The recipe includes fried plantains, which are high in carbohydrates and calories when fried.

To make this recipe healthier, consider the following suggestions:

Use a leaner cut of pork, such as pork loin or tenderloin, to reduce the amount of saturated fat.
Instead of frying the pork, try grilling, baking, or broiling it to minimize the added fat from cooking oil.
Reduce the amount of salt used in the pikliz and consider using a low-sodium alternative to the chicken bouillon cube in the griot marinade.
Opt for boiling or baking the plantains instead of frying them to reduce the calorie and fat content.
Increase the proportion of vegetables in the dish by serving the griot with a larger side of pikliz or adding other non-starchy vegetables like green beans or a side salad.
Use brown rice instead of white rice to increase the fiber content of the meal.

By making these adjustments, you can enjoy the flavors of Haitian griot and pikliz while making the dish more nutritious and well-balanced.

Editor's Opinion on Haitian Griot and Pikliz

The Haitian griot and pikliz recipe is a delightful combination of flavors and textures. The marinated pork shoulder is tender and succulent, with a perfect balance of citrus and spice. The pikliz adds a refreshing crunch and a kick of heat, complementing the richness of the griot. The dish is a celebration of Haitian culinary tradition, and the vibrant colors and aromas make it a feast for the senses. When served with rice, beans, and fried plantains, it creates a complete and satisfying meal that is sure to impress.

Enhance Your Haitian Griot and Pikliz Recipe with These Unique Side Dishes:

Rice and Beans: Create a flavorful and aromatic coconut rice to pair with the savory griot, and serve it alongside a hearty portion of seasoned black beans.

Fried Plantains: Slice the plantains into thin rounds and fry them to a crispy golden brown, adding a touch of sweetness to balance out the savory flavors of the griot.

Mango Salsa: Whip up a zesty mango salsa with fresh diced mango, red onion, cilantro, and lime juice to add a burst of tropical fruitiness to the dish.

Recipes Similar to Haitian Griot and Pikliz

Jamaican Jerk Chicken: Marinate the chicken in a blend of spices, scotch bonnet peppers, and green onions. Grill until charred and serve with rice and peas.

Cuban Ropa Vieja: Slow cook shredded beef with bell peppers, onions, and tomatoes. Serve over white rice with fried plantains on the side.

Brazilian Feijoada: Simmer black beans with pork, sausage, and bacon. Serve with rice, collard greens, and orange slices on the side.

Thai Green Curry: Cook chicken or tofu in a fragrant green curry sauce with coconut milk, bamboo shoots, and Thai eggplant. Serve over jasmine rice.

French Apple Tarte Tatin: Caramelize apples in butter and sugar, then top with puff pastry and bake until golden. Invert onto a plate to serve with vanilla ice cream.

Appetizer and Dessert Pairings for Haitian Griot and Pikliz

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of herbs, cheese, and breadcrumbs. The earthy flavor of the mushrooms pairs perfectly with the rich and creamy filling, making it a delicious start to any meal.

Bruschetta: Serve up a classic Italian appetizer by topping crispy slices of toasted bread with a vibrant mixture of fresh tomatoes, basil, garlic, and olive oil. The combination of flavors and textures creates a refreshing and satisfying bite that will leave your guests wanting more.

Desserts:

Tiramisu: As a culinary chef, I highly recommend trying a classic Italian dessert that never fails to impress - Tiramisu. This elegant and indulgent dessert features layers of coffee-soaked ladyfingers, creamy mascarpone cheese, and a dusting of cocoa powder. It's the perfect combination of rich and light flavors that will leave your guests wanting more.

Panna Cotta: For a simple yet sophisticated dessert, consider making Panna Cotta. This creamy Italian dessert is made by simmering together cream, sugar, and gelatin, then chilling it until set. It's often served with a fruity compote or a drizzle of caramel sauce, adding a burst of flavor to the smooth and velvety panna cotta. Your guests will be impressed by the delicate texture and delightful taste of this dessert.

Why trust this Haitian Griot and Pikliz Recipe:

This recipe for Haitian griot and pikliz is a traditional and authentic dish that captures the vibrant flavors of Haitian cuisine. The use of fresh ingredients such as scotch bonnet peppers, thyme, and white wine vinegar ensures an aromatic and flavorful experience. The marination process allows the pork to absorb the rich blend of citrus juices and spices, resulting in tender and succulent meat. The inclusion of pikliz, a zesty and crunchy condiment, complements the griot perfectly. With careful attention to detail and a genuine respect for Haitian culinary traditions, this recipe is a trustworthy representation of the beloved Haitian griot and pikliz.

Want to discuss this Haitian Griot and Pikliz Recipe further? Head over to the World Cuisines forum section and share your thoughts, experiences, and any variations you've tried!

FAQ:

What is griot?

Griot is a traditional Haitian dish made with marinated and fried pork. It is typically seasoned with citrus juices, garlic, and scotch bonnet peppers, giving it a flavorful and spicy kick.

Can I use a different type of meat for griot?

While griot is traditionally made with pork, you can also use chicken or goat as a substitute. However, the cooking time and flavor profile may vary.

How spicy is the pikliz?

Pikliz can vary in spiciness depending on the amount of scotch bonnet peppers used. It is typically quite spicy, but you can adjust the heat level by adding fewer peppers or removing the seeds before slicing.

Can I make the griot and pikliz ahead of time?

Yes, both the griot and pikliz can be made ahead of time. The griot can be marinated and refrigerated overnight, while the pikliz can be stored in the refrigerator for several days to allow the flavors to develop.

What are some traditional sides to serve with griot and pikliz?

Traditional accompaniments to griot and pikliz include rice and beans, fried plantains, and sometimes a side of pikliz. These sides complement the rich and spicy flavors of the griot and pikliz.