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[Foodie Friday] Pork griot with rice and beans, one of the most loved dishes in Haiti

May 18, 2018 at 08:15 am | Foodie Friday

Francis Akhalbey

Francis Akhalbey | Staff Writer

May 18, 2018 at 08:15 am | Foodie Friday

Haitian griot with rice and beans -- Photo Credit: Tasty (YouTube)

On today’s edition of #FoodieFriday, we spotlight one of the most popular and most loved dishes in Haiti, pork griot with rice and beans. The pork, which is marinated and preferably fried, is usually eaten with rice and beans and/or fried plantain.

Photo Credit: en.manmieettatie.com

Check out the recipe courtesy of Manmie et Tatie.

Ingredients

  • 3 pounds of pork (thigh or shoulder)
  • 2 French shallots cut into quarters
  • 2 shallots cut into 3 pieces
  • 2 cloves garlic
  • 1 teaspoon chicken broth powder (or 1 Maggi)
  • 1 scotch bonnet pepper
  • 1 bouquet garni (a few sprigs of parsley and thyme)
  • 1 teaspoon of salt (or to taste)
  • 1 medium onion, cut into thick slices
  • 2 sour oranges (or two limes)
  • 1 teaspoon wine vinegar.
  • 3-4 cloves (pick the cloves in the scotch bonnet pepper)
  • 1 tablespoon of cooking oïl.

CLEAN UP THE MEAT:

  • Cut the meat into about 2 inches 1½ cubes taking care to remove the rind.
  • Put the pieces in a large bowl.
  • Fill the bowl of meat with warm water and rub the meat together in order to clean it well. Drain the water and repeat the process 2 or 3 times. When the meat is rinsed, remove excess water and set aside.
  • Cut your orange or lime in half and press them to remove ¾ of their juice and set the juice aside in a flat bowl.
  • Clean the meat with what’s left of the orange or lime halves. (Note: you don’t need to clean each piece individually.)

SEASONING:

  • To season the meat, add the orange or lime juice, the powdered chicken broth, the garlic, the salt, the French shallots, the onions and mix it together very well.
  • Add the bouquet garni and Habanero pepper.
  • Marinate it in the refrigerator for about 1-hour minimum (overnight is much better).

COOKING:

  • In a pot, add the oil.
  • Take each piece of meat individually and place them in the pot (make sure to put the pepper and bouquet garni on top). Then, cover and cook over medium-minimum heat until the meat water is evaporated.
  • When the water is completely evaporated, remove from heat and set aside.

FRYING:

  • Now that the meat is cooked, you only need to fry them in the oil.
  • Fry until they are golden brown.
  • To avoid a blackish colour, do not add marinade to the meat.

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