Haitian Griot with Pikliz

Ingredients

• 1 kg Pork (shoulder or neck), cut into approximately 5 cm pieces
• 2 limes, juiced
• 1 Bund parsley, chopped
• 1 Bund scallions, chopped
• 4 garlic cloves, minced
• 1 shallot, minced
• 1 EL fresh ginger, grated
• 1 Scotch Bonnet chili (optional), deseeded and chopped
• 1 TL thyme, dried
• 1 TL salt
• 1/2 TL black pepper
• 500 ml water
• 500 ml vegetable oil for frying
• Für Pikliz: For Pikliz:
• 2 Tassen white cabbage, finely shredded
• 1 carrot, shredded
• 1/2 red onion, thinly sliced
• 1 Scotch Bonnet chili, sliced (or more to taste)
• 120 ml apple cider vinegar
• 120 ml water
• 1 TL salt

Instructions

1. For Griot: Wash pork with lime juice and drain. In a large bowl, mix parsley, scallions, garlic, shallot, ginger, Scotch Bonnet (if using), thyme, salt, and pepper. Rub the pork thoroughly with this marinade and let marinate, covered, in the refrigerator for at least 2 hours, ideally overnight.
2. Place the marinated pork with 500 ml water in a pot and bring to a boil. Simmer over medium heat for about 45-60 minutes until the water has evaporated and the meat is cooked through. The meat should be tender.
3. Heat oil in a deep pot or fryer to approximately 175°C (350°F). Fry the pre-cooked pork pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels.
4. For Pikliz: Combine all Pikliz ingredients in a bowl. Let sit for at least 30 minutes for the flavors to meld. The longer it sits, the better it tastes.
5. Serve Griot hot with Pikliz and fried plantains or rice.

Nutrition