HAITIAN GRIOTS
This is a traditional "Manje Kreyol" recipe which means it is part of the Haitian Creole culture.Extremely popular as a street food offered during holidays and celebrations.
Provided by Member 610488
Categories Pork
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
- Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
- Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
- Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
- Boil the braising liquid until reduced to 1 cup (approx. 10 minutes). Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes). Add the marinade and boil for 1 minute.
- Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.
Nutrition Facts : Calories 1407.1, Fat 106.1, SaturatedFat 33.7, Cholesterol 322.3, Sodium 332.2, Carbohydrate 32.9, Fiber 4.8, Sugar 16.5, Protein 79.9
HAITIAN GRIOT AND PIKLIZ RECIPE BY TASTY
Here's what you need: pork shoulder, salt, freshly cracked pepper, onion, shallots, scallions, bell pepper, garlic, chicken bouillon, garlic, oranges, limes, white wine vinegar, fresh thyme, fresh parsley, scotch bonnet pepper, water, oil, brown rice, red bean, fried plantains, cabbage, carrot, bell pepper, onion, scallions, shallot, salt, pepper, scotch bonnet pepper, white wine vinegar
Provided by Matthew Johnson
Categories Dinner
Yield 6 servings
Number Of Ingredients 31
Steps:
- For the 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.
- For the 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 the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.
- Preheat oven to 350°F (180°C).
- Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 ML) of water, and bring to a boil. Transfer the pork to the 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 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°F (180°C).
- Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.
- Transfer the pork to a paper towel-lined plate to drain.
- Serve with rice, beans, fried plantains, and the pikliz.
- Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams
- Enjoy!
HAITIAN PORK GRIOT
Pork griot (pronounced gree-oh) is one of Haiti's most loved dishes, and it's easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it's broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if the skillet calls out to you. And do make the traditional cabbage, carrot and chile pepper pickle called pikliz (pick-lees) for serving, which gives the rich meat just the right spicy-vinegar punch.
Provided by Melissa Clark
Categories dinner, roasts, main course
Time 3h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Quarter the chile and remove the seeds and membranes. Finely chop one quarter; leave the rest in whole pieces. Handle pieces carefully, preferably while wearing gloves; they are extremely hot.
- Transfer quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in pork. Cover pot and refrigerate overnight.
- The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Heat oven to 325 degrees. Place pot over high heat and bring liquid to a simmer; cover and put pot in oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
- Using a slotted spoon, remove meat from pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer meat to a rimmed baking sheet. Drizzle meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
- Strain braising liquid, discarding any solids. Return sauce to pot and simmer over high heat until reduced by about half, about 25 to 30 minutes.
- Meanwhile, heat the broiler. Broil meat, tossing occasionally, until meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
- To serve, drizzle meat with additional oil and top with sauce, parsley and thyme leaves. Serve on a bed of rice with pikliz on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 23 grams, Carbohydrate 10 grams, Fat 46 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 18 grams, Sodium 782 milligrams, Sugar 5 grams
GRIOT WITH SAUCE TI-MALICE - HAITI ON YOUR PLATE
Griots are a very tasty Haitian treat. ;) It is usually presented as the main course with riz ak pwa kole (riz with bean sauce) or riz djon-djon (riz with black mushrooms (recipe #148277)) & banan pese (twice fried plantains). Most Haitians eat their griots with "burning" hot Ti-Malice sauce. The main meal of the day in Haiti and in Haitian communities all over the world - is lunch. Any midday, a walk in the streets of any Haitian neighborhoods, is almost sure to include the mouth-watering smell of griot (pronounced gree-yo).It is made of tasty chunks of fried pork (Glazed Pork Pieces) served with sauce (soos) Ti-Malice (a little malice). The secret to this dish lies in its presentaton. ;) Griot can also be served with Pickliz - a salad that is both very spicy and good.This dish involves braising chunks of pork, sauteing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti Maice, a Haitian condiment named for a trickster in voodoo mythology. a piquant, sour sauce, serves as a foil to the sweeter pork.We, consisting of about 30-40 young people, would go to the beach every Sunday & spend the day, one of the staples was a very large (paella size) pot of griot with sauce T-iMalice and Pickliz We would get to the beach at about 9:30 and would leave about 5:00pm, so as to get back to the city & get ready to go to the movies or dancing - what a life! :) I loved it and remember it fondly. Cooking Light Magazine, May 2010, This is taken from the article written by Kate Washington on Haitian-American Tradition and Maud Cadet's recipes and some history about her and her family. It is beautifully written.:)
Provided by Manami
Categories Sauces
Time P1DT3h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- MARINADE:.
- Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
- Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
- In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
- PORK:.
- Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
- Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
- Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
- Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
- Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
- Place pork in bowl; pour sauce ovver pork.
- BON APPETIT :).
- *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!
Nutrition Facts : Calories 386.3, Fat 28.3, SaturatedFat 9.7, Cholesterol 96.7, Sodium 574.7, Carbohydrate 8, Fiber 0.2, Sugar 3.8, Protein 24.4
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HAITIAN GRIOT RECIPE - HAITI OPEN, INC.
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- You can start out by preparing the pork meat since it is the mostimportant ingredient of griot. Most of the other ingredients are merelyseasonings and marinade ingredients that enhance the flavor of the pork. So,what you’ll want to do is begin by cutting your pork meat into medium-sizedcubes.
- Soak the pork meat cubes into your sour orange juice orlime juice. You can choose whichever choose you prefer to use. The Haitianswould refer to this as “washing” the meat with the juice. You can run coolwater over the meat afterwards to reduce the intensity of the juice taste,although some people like it as is.
- Now you’ll need to season the soaked pork cubes with avariety of different seasonings, such as parsley, thyme, rosemary, Adoboseasoning salt, garlic powder and pepper. If you prefer any other types ofseasonings, you can add them to your pork meat as well. These seasonings willserve as the marinade for the meat. Leave the cube meat pieces to marinate forup to 240 minutes (or 4 hours).
- Take out a frying pan or pot and put it on the stove. Put the marinatedpork cubes into the pan. Set the heat temperature to about medium-high and letthe meat sit there until the water evaporates. You should periodically stir themeat and let it cook on the stove until you see it turn tender. Put a lid overthe pan to speed up the cooking process. It usually takes about 30 to 40minutes.
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