Haitian Griot (Fried Pork)
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Caribbean · 150 min · Pork · gluten-free, dairy-free, keto, low-carb, high-protein
492 cal
34g protein
8g carbs
36g fat
per serving · estimated
Ingredients
- 3/4 lb boneless pork shoulder, cubed
- 1/4 cup sour orange or lime juice
- 1 medium yellow onion
- 2 garlic cloves
- 1/4 tbsp fresh thyme
- 1 tbsp epis (Haitian seasoning base)
- 1 Scotch bonnet pepper
- 1/2 cup for frying vegetable oil
- 3/4 tsp salt
Method (tap to check — screen stays awake)
- Toss pork cubes with citrus juice, epis, minced garlic, thyme, minced Scotch bonnet, and salt; marinate at least 1 hour, overnight for best flavor.
- Transfer pork and marinade to a pot with sliced onion and 1 cup water.
- Braise covered over medium heat 60 minutes until the pork is truly tender and the liquid reduces.
- Remove the pork and pat dry, reserving any braising bits.
- Heat oil in a skillet to 375F and fry the pork in batches 5-6 minutes per batch until crisp and browned.
- Drain and serve hot with pikliz and fried plantain.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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