Griot, which is one of the most popular Haitian dishes, it is also one of the most affordable meals you can make. The dish consist of the cheapest cut of pork (shoulder or butt,) rice and beans, and plantain bananas. I usually buy a leaner cut of pork over the fatty pieces, pork butt in general has a lot more fat in in. I buy my pork shoulder de-boned and skinned at the Asian supermarkets. It saves you a lot of work and is cheaper! Here I am showing you how to make the pork, fast and tasty. Don’t forget to keep the juices that you cooked the pork in, that becomes the sauce you put on the rice and beans and plantains. If you want the other recipes to complete the dish, don’t forget to click on the links below.
Fried Plantains Recipe (Banan peze)
An easy recipe for crispy thin fried plantain bananas, a very addictive side dish!
Check out this recipe
Servings: 8
Ingredients
- 2 lbs pork shoulder or loin
- 1/2 cup white vinegar
- 1 Tbsp tomato paste
- 2 Tbsp creole seasoning
- 4 garlic cloves
- 1/4 cup carrot
- 1/4 cup onion
- 1 tsp sugar
- 6 Cloves
- 1 small red chili with seeds
Instructions
- Cut the pork into 2″ pieces, place it in a bowl and rinse it with cold water to wash out the impurities.
- In a large pot drizzle with a bit of oil and add all the pork chunks. Add the seasoning and the minced garlic and fry for a couple of minutes. Add the tomato paste, diced onion and carrots and fry for another 3 minutes. Add the rest of the ingredients; sugar, red chilies, cloves and white vinegar. Once you add the vinegar cover the pot and reduce heat to medium-low and simmer without touching it for at least 15 minutes.
- After 15 minutes, check on the seasoning and if you like your sauce a bit spicy then add one more chili pepper. If you prefer it a bit sweeter add a bit more sugar. The pork is ready when you test with a fork and it is super tender but not falling apart.
- Line a baking pan with aluminum foil and place the pieces of tender pork on it. Broil on high until golden brown on each side. Enjoy 🙂
Notes
Usually, you would use bitter/sour orange juice to marinate the pork overnight. I discovered to use vinegar instead, once when I was making chicken adobo, a Filipino dish. I found that it also gave the sour taste and it sped up the cooking time making the meat super tender.
Nutrition
Calories: 121kcal | Carbohydrates: 4g | Protein: 14g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 46mg | Sodium: 73mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1272IU | Vitamin C: 11mg | Calcium: 16mg | Iron: 1mg
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