Haitian Griot with Pikliz
Cubes of pork shoulder marinated in citrusy epis, braised until tender, then fried to a crackling golden crust. Served with fiery pikliz, a Haitian pickled cabbage slaw, and fried plantains for the ultimate contrast of rich and bright.
By Palate Palace Kitchen
About This Recipe
Haitian Griot with Pikliz is a classic Caribbean dish that beautifully showcases the vibrant culinary traditions of Haiti. This recipe transforms pork shoulder into a dual-textured masterpiece characterized by deeply savory, citrus-infused flavors. Traditionally prepared for special occasions, the dish is naturally gluten-free and dairy-free, making it an excellent centerpiece for a festive dinner gathering.
The success of this preparation lies in its two-stage cooking process. First, marinating the cubed pork shoulder in sour orange or lime juice, onion, and epis—a traditional Haitian herb seasoning base—tenderizes the meat while infusing it with bright acidity and herbal depth. Braising the pork in this flavorful liquid ensures the meat becomes succulent and fork-tender, while a final quick fry in hot oil creates a beautifully crisp, golden exterior that locks in the moisture.
To get the best results, plan ahead and marinate the pork for several hours or even overnight to let the citrus and epis fully penetrate the meat. While the pork braises, you can easily prepare the crisp pikliz companion. Finely shredding the cabbage and carrots ensures they absorb the vinegar and the heat of the Scotch bonnet pepper evenly, providing a fiery, crunchy contrast to the rich meat.
Serve this hot, crispy griot alongside the spicy pikliz to cut through the richness of the fried pork. For a complete and authentic Haitian feast, pair the dish with warm, crispy fried plantains, which perfectly complement the savory meat and tangy relish.
Ingredients
- 1.2 kg Pork shoulder, cubed
- 120 ml Sour orange or lime juice
- 4 tbsp Epis (herb seasoning base)
- 1 large Onion
- 1 whole Scotch bonnet pepper
- 300 g Cabbage, shredded
- 1 whole Carrot
- 150 ml Vinegar
Instructions
- 1
Marinate the pork in citrus juice, epis, and onion for several hours or overnight.
20 min
- 2
Braise the pork with its marinade and a little water until fork-tender.
60 min
- 3
Meanwhile, toss shredded cabbage, carrot, and pepper with vinegar to make the pikliz.
10 min
- 4
Drain the pork and fry in hot oil until crisp and golden on all sides.
12 min
- 5
Serve the griot hot with pikliz and fried plantains.
4 min
Nutrition Facts
580
kcal
Calories
42
g
Protein
16
g
Carbs
40
g
Fat
3
g
Fiber
620
mg
Sodium
Rate This Recipe
Beverage Pairings
Great pairings balance the weight and flavor of the dish: crisp, high-acid drinks refresh rich or fried food, a touch of sweetness tames spice, and light dishes suit light-bodied drinks. Both alcoholic and non-alcoholic options can shine.
Wine, Beer & Spirits
Dry rosé is remarkably versatile across savory dishes. Enough structure to stand up to a rich, hearty dish.
Serve well chilled (8–10°C).
Non-Alcoholic
A clean, neutral refresher that suits almost any dish. Enough structure to stand up to a rich, hearty dish.
Serve cold with a citrus twist.
Light and palate-cleansing — a safe, refreshing choice. Enough structure to stand up to a rich, hearty dish.
Steep at 75–80°C for 2 minutes.
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