Bonjour Everyone!! Today I am showing you the quick and easy way to make Haiti’s most popular dish - Griot !!
Ingredients:
Pork Shoulder
Haitian Epis
Cilantro, Thyme & Parsley
Sweet Peppers
Olive Oil
Frying Oil
Purchase my Epis at : www.machehaiti.com
First step is to cut the pork shoulder into medium to small size pieces, but not too small as they shrink in size during the cooking process.
Next, clean the meat. I use sour orange, vinegar, salt, lemons and limes. Give it a good bath rubbing all the pieces against pieces of lemon and limes. Then pour boiling hot water onto the meat and let it sit for one minute. Then rinse the meat with cold water to stop the heating process.
Next it’s time to season the meat. Depending on how you feel about griot, you may actually skip this step. I personally use Haitian Epis to season pork shoulder. You can purchase my version at machehaiti.com
In a large cooking pot add cooking oil and set the temperature to medium high. Add the seasoned meat along with peppers and cloves, cilantro thyme and parsley. During this steaming process, the pork shoulder will release water and cook itself in the fat. However depending on the quality of the pork, you may have to add a small cup of water to avoid burning the meat. Let it steam and cook for 30-45 minutes covered depending on how much meat you have.
To check if the meat is cooked enough, the pork should easily break apart when pressed between two fingers. Next, set some frying oil to 350 degrees and fry the pork shoulder for 3-5 minutes until it’s a beautiful golden reddish brown color. Let it cool and enjoy!!
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