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Skill Level: Medium

Cuisine: Traditional

Course: Lunch

Portions: 6 Portions

Time: 2hs

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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).

Griot

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
  1. Cut the meat into medium pieces.

  2. Wash thoroughly with the lime and/or sour orange juice.

  3. Season well with Adobo seasoning salt, rosemary, thyme, parsley, garlic powder, pepper, epis and let marinate for the rest of the night.

  4. In a saucepan, cover meat with water and boil over medium-high heat until water evaporates.

  5. 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)

  6. Remove the meat and set aside.

  7. 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)

  8. Serve hot with bannan peze and/or diri ak pwa.

Bon Appétit!

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