Griot De Porc Fried Pork Recipes

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GRIOT (ISLAND FRIED PORK)



Griot (Island Fried Pork) image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 6 servings

Number Of Ingredients 19

2 pounds pork, cut into medium cubes
1 1/2 cups lime juice
1 small Scotch bonnet or habanero chile pepper
2 cups chopped celery
1 cup orange juice
1 cup lemon juice
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup cider vinegar
1/4 cup chopped fresh parsley, plus extra for serving
1/4 cup chopped scallions
4 cloves garlic
3 sprigs fresh thyme, plus extra leaves for serving
2 cubes chicken bouillon
1/2 onion, chopped
Kosher salt and freshly ground black pepper
10 cloves
Canola oil, for frying and drizzling
Cooked rice, for serving

Steps:

  • Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork.
  • Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid.
  • Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight.
  • Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours.
  • Remove the meat gently with a slotted spoon and set aside to cool.
  • In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes.
  • To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice.

GRIOT. HAITIAN FRIED PORK WITH SOUR ORANGE



Griot. Haitian Fried Pork With Sour Orange image

This is a quintessential Haitian dish and so delicious. Sour orange is available as either juice or the fruit, if not in your local market the Caribbean ones have it. Preparation does not include marinating time. Serve with Ti-Malice on the side, recipe in directions at bottom.

Provided by MarraMamba

Categories     Pork

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

3 lbs pork shoulder, cubed 1 inch
2 cups orange juice, sour (bitter)
1 onion, finely chopped large
1/2 cup of chopped shallot
1 hot green pepper, chopped
1/2 cup vegetable oil
salt
2 teaspoons hot pepper
1 large chopped onion
1/2 cup chopped shallots or 1/2 cup scallion
3 minced garlic cloves
1/2 cup lemons or 1/2 cup lime juice
1/4 cup oil
salt and pepper

Steps:

  • Note: the amount of sour orange juice will depend on if you want to simmer the pork in it or not.
  • Marinate the pork with salt, fresh chopped hot pepper and the sour orange juice and chill overnight.
  • Place the marinated pork on the stove, and simmer for 60 to 90 minutes in more sour orange juice and/or water until pieces are tender.
  • Once cooked, drain the mixture.
  • Heat the oil in a skillet
  • Fry the pork in the pot until brown and crusty on the outside but tender on the inside.
  • Can also be served with Ti-Malice sauce. To make, combine and serve as a dipping sauce for the griot.

Nutrition Facts : Calories 642.3, Fat 51.2, SaturatedFat 13.4, Cholesterol 120.8, Sodium 115.2, Carbohydrate 14.1, Fiber 0.7, Sugar 6.9, Protein 30.7

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