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Haitian Griot and Pikliz

by Matthew Johnson

Ingredients
for 6 servings
GRIOT

3 lb (1.3 kg) pork shoulder, cubed

salt, to taste
freshly cracked pepper, to taste
1 onion, chopped
2 shallots, chopped
5 scallions, chopped
1 bell pepper, sliced
6 cloves garlic, sliced
1 cube chicken bouillon
4 cloves garlic
2 oranges, juiced
2 limes, juiced
1 tablespoon white wine vinegar
10 sprigs fresh thyme
½ bunch fresh parsley
1 scotch bonnet pepper, sliced
2 cups (480 mL) water
4 cups (1 L) oil, for frying
brown rice, to serve
red bean, to serve
fried plantain, to serve

PIKLIZ
2 cups (200 g) cabbage, shredded
1 cup (110 g) carrot, grated
1 bell pepper, sliced
1 onion, sliced
3 scallions, dliced
1 shallot, sliced
salt, to taste
pepper, to taste
scotch bonnet pepper, divided
2 cups (480 mL) white wine vinegar

Preparation
1 For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped
shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube,
cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the
sliced Scotch bonnet peppers to a large dutch oven off the heat.

2 With gloves on, mix the mixture thoroughly. Cover the pot and place in the
refrigerator to marinate overnight.

3 For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1
sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a
large bowl. Add the salt and freshly cracked black pepper.

4 Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into
sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in
the refrigerator for at least 12 hours to marinate.

5 Preheat oven to 350°F (180°C).

6 Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480
ML) of water, and bring to a boil. Transfer the pork to the the oven to braise for 1½
hours or until cooked through and tender.

7 Pick out all the pieces of pork and place on a paper towel-lined tray lined with
paper towel to dry. Pat down the surface of the pork to make sure there is no
 moisture.

8 Heat a pot of oil to 350°F (180°C).

9 Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.

10 Transfer the pork to a paper towel-lined plate to drain.

11 Serve with rice, beans, fried plantains, and the pikliz.

12 Enjoy!