Haitian Griot Recipe
- 2 pounds pork shoulder, chopped in cubes
- Juice of 3 sour oranges
- 1/4 teaspoon of salt
- 1/4 cup of chopped chives
- pinch of thyme
- 1/4 teaspoon of parsley
- 1/4 teaspoon green pepper
- 1 Jamaican pepper
- Take the sour oranges, cut them in half. Squeeze them and put the juice in one cup. Don't throw away the squeezed halves, since you'll need them soon.
- Place the pork, cut in cubes, in one bowl. Add salt to the meat.
- Now, use the squeezed pulp to rub the meat, so you get it soaked in a salty, zesty orange mixture. In some recipes, they'll tell you to let it marinate overnight; but all Haitian grandmas will tell you that if you want your Griot right away, you got to take the proper measures for that.
- Rinse the meat with water (Please a little trust, here! If you skip this part, your griot might end up too salty.)
- Put the washed-pork meat, the orange juice (Yes, remember you squeezed it in a cup, right?), the salt and all the remaining ingredients from the list in a pan. Leave the Jamaican pepper uncut since you don't want it to be too spicy.
- Add enough water to boil everything. (Not too much water, just enough to cover the meat in the pan)
- Dab the boiled pork meat with a knife, if it pulls out easily, it's a sign that the meat is ready.
- Drain everything.
- Now, get ready to start the griot process! place the pork chunks in some heated oil and simmer for half an hour over low, covered heat.
- Then, uncover and turn up the heat until the chunks dry up and show a golden color.
- Serve hot.
Lambi (stewed conch)
1 (5lb) box of conch (lambi)
1 lime and sour orange, juiced
1 tsp of garlic powder
1/2 tsp of thyme
1 tsp of black pepper
1 scotch bonnet pepper
1 tbsp of Adobo seasoning salt
1 Maggi chicken bouillon cube
1 tsp of baking soda
1/2 cup of olive oil
1 tsp tomato paste
1 small onion, diced
1 small shallot, diced
Directions:
Using a meat mallet, pound the conch until tenderized.
Clean the meat thoroughly with the lime and/or sour orange juice.
Season well. For best results, keep refrigerated overnight.
Using a Presto pressure cooker, bring water to a rolling boil.
Place the meat into the cooker and close cover securely with regulator in place.
Cook for an hour until the meat is tender; remove from heat.
In a skillet, heat oil and brown the meat evenly for 10 mins.
Set aside the meat and prepare to make the sauce.
Saute the onions and shallots in the oil.
Add tomato paste. Stir the meat into the sauce.
Serve with rice and beans with a side a pikliz.
1 (5lb) box of conch (lambi)
1 lime and sour orange, juiced
1 tsp of garlic powder
1/2 tsp of thyme
1 tsp of black pepper
1 scotch bonnet pepper
1 tbsp of Adobo seasoning salt
1 Maggi chicken bouillon cube
1 tsp of baking soda
1/2 cup of olive oil
1 tsp tomato paste
1 small onion, diced
1 small shallot, diced
Directions:
Using a meat mallet, pound the conch until tenderized.
Clean the meat thoroughly with the lime and/or sour orange juice.
Season well. For best results, keep refrigerated overnight.
Using a Presto pressure cooker, bring water to a rolling boil.
Place the meat into the cooker and close cover securely with regulator in place.
Cook for an hour until the meat is tender; remove from heat.
In a skillet, heat oil and brown the meat evenly for 10 mins.
Set aside the meat and prepare to make the sauce.
Saute the onions and shallots in the oil.
Add tomato paste. Stir the meat into the sauce.
Serve with rice and beans with a side a pikliz.