Name: Haitian Griot with Pikliz
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6 servings
Cuisine: Haitian
Ingredients: 3 lbs pork shoulder, cubed; 2 Seville oranges or 1 orange + 1 lime, juiced; 1 onion, diced; 3 scallions, chopped; 3 cloves garlic; 1 tsp thyme; 2 whole cloves; 1 scotch bonnet pepper; Oil for frying; Pikliz: 1/2 head cabbage, 1 carrot, 1 bell pepper, scotch bonnet, lime juice, white vinegar, cloves

Twice-cooked pork — braised then fried crispy — served with fiery pickled cabbage slaw.

The Cultural Story

Griot is Haiti's national dish and it embodies the two-step cooking technique that makes Haitian food unique: first braise for tenderness, then fry for crunch. Pikliz — the spicy pickled cabbage served alongside — is Haiti's answer to kimchi. It appears on every table and in every restaurant. Together, griot and pikliz represent the resilience and creativity of Haitian cuisine.

Ingredients

3 lbs pork shoulder, cubed
2 Seville oranges or 1 orange + 1 lime, juiced
1 onion, diced
3 scallions, chopped
3 cloves garlic
1 tsp thyme
2 whole cloves
1 scotch bonnet pepper
Oil for frying
Pikliz: 1/2 head cabbage, 1 carrot, 1 bell pepper, scotch bonnet, lime juice, white vinegar, cloves

Instructions

1Marinate pork in citrus juice, onion, scallions, garlic, thyme, cloves, and scotch bonnet for at least 2 hours.
2Transfer everything to a pot with a little water. Braise on low heat for 1 hour until pork is tender and liquid evaporates.
3Make pikliz while pork braises: shred cabbage, carrot, and bell pepper. Mix with minced scotch bonnet, lime juice, vinegar, and cloves. Let sit at least 1 hour.
4Heat oil in a deep pan. Fry the braised pork pieces until golden and crispy on all sides, about 5 minutes.
5Drain on paper towels. The pork should be tender inside and shattering crispy outside.
6Serve with pikliz, fried plantains (bannann peze), and rice. The pikliz cuts through the richness of the pork perfectly.

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