Party Pork Griot

 

Serves 6

 

Griot is a fun family favorite that you find at most gatherings with other delicious fried fritay (finger food) assortments such as plantain, banan péze, goat, or beef. Pork griot is typically deep-fried, but can be broiled for a still-charred, less messy, and always tasty meal. For the non-pork eaters, follow the same routine with goat or turkey. Chef Claudy Pierre’s delectable vision here ensures that not a nite will be left at the end of your party.

 

1 Scotch bonnet or habanero chile

Epis (Haitian seasoning base)

1 medium onion, diced

1 green pepper, diced

¼ cup parsley + more for serving

1 tbsp salt

1 tbsp ground black pepper

6 sprigs fresh thyme

2 garlic cloves, finely chopped

¼ cup cider vinegar

Juice of 1 orange

Juice of 1 lemon

Juice of ½ lime

1 tbsp Worcestershire sauce

3 lb pork shoulder, cut into 1 1/2-inch chunks

2 tbsp coconut oil or olive oil, more as needed

 

 

Quarter and chop the chiles then add epis, onion, bell pepper, parsley, salt, pepper, thyme, and garlic into a heavy pot with a lid. Mix in vinegar, juices, and Worcestershire sauce. Add the pork. Cover pot and refrigerate overnight.

 

The next day, remove from the fridge at least no more than 3 hours before cooking. Preheat oven to 325 degrees. On stovetop, heat on high and bring to a simmer then cover and transfer to the oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.

 

Remove meat from the pot with slotted spoon, allowing excess liquid to drip back into the pot. Pick any veggies and herbs off the meat, and then transfer meat to a baking sheet. Drizzle meat with 2 tablespoons oil and a pinch of salt and toss to coat. To make a sauce, strain cooking liquid through a mesh sieve to remove solids. Return sauce to pot and simmer over high heat until reduced by half, 25 to 30 minutes.

 

I love to deep-fry the griot, but it gets pretty messy, so here is the broil method:

Fire-up the broiler and then add the meat, tossing occasionally until meat is evenly browned, about 5 to 10 minutes. To serve, drizzle pork with oil, crown with sauce, and garnish with parsley and thyme. Serve with rice and a side of pikliz.

 

(Recipe adapted from cooking.newyorktimes.com)