Skill Level: Medium
Portions: 6 Portions
Griot is pork shoulders cut into cubes/pieces, marinated and deep fried. Griot is a very popular dish and is best paired with bannan peze (Fried plantain) or pikliz with diri ak pwa (beans and rice).
Ingredients for Griot (fried pork):
- 1.5 lb of pork
- 1 hot pepper
- 1 tsp of parsley
- 1 tsp of garlic powder
- 1 tsp of thyme
- 1/2 tsp of rosemary
- 1 tsp of Adobo or seasoning salt
- 2 tsp of Epis (Spice mix)
- 1 lime
- 1 orange
Cut the meat into medium pieces.
Wash thoroughly with the lime and/or sour orange juice.
Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper, epis and let marinate for the rest of the night.
In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.
Stirring occasionally, continue to cook until meat is tender.
(A little secret, I add a half of spoon of baking soda to the water to soften the meat)
Remove the meat and set aside.
In a skillet, heat oil and fry each side of the meat to brown evenly.
(Another little secret, I add a half of spoon of epis to the oil while frying the meat, this will enhance the flavor of your Griot)
Serve hot with bannan peze and/or diri ak pwa.