Ayiti Konekte
by on June 3, 2023

Welcome to a flavorful journey through the vibrant culinary traditions of Haiti! In this blog post, we invite you to discover the secrets behind a beloved Haitian dish: griot. Picture succulent pieces of pork, marinated in a tantalizing blend of citrus juices, garlic, and aromatic spices. These mouthwatering morsels are then expertly fried to achieve a perfectly crispy exterior, while retaining their juicy tenderness within. But that's not all! Griot is not complete without its faithful companions: fragrant rice cooked with beans, and a tangy, spicy kick from pikliz, the Haitian pickled cabbage relish. So, fasten your seatbelts and get ready to delve into the rich flavors, cultural heritage, and captivating aromas of Haiti as we guide you through the directions to prepare this tantalizing dish. Get ready to savor every crispy bite, embrace the warmth of Caribbean spices, and embark on a culinary adventure like no other. Let's begin our journey to master the art of Haitian griot!


  • 2 pounds of pork shoulder, cut into bite-sized pieces
  • Juice of 2 sour oranges or limes
  • 4 cloves of garlic, minced
  • 2 teaspoons of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of dried thyme
  • 2 whole cloves
  • 1 Scotch bonnet pepper, seeded and minced (optional, for spice)
  • Vegetable oil, for frying

For serving:

  • Cooked rice and beans
  • Pikliz (spicy pickled cabbage and vegetables)
  • Fried plantains (optional)


  1. In a large bowl, combine the pork pieces, citrus juice, minced garlic, salt, black pepper, thyme, cloves, and minced Scotch bonnet pepper (if desired). Mix well to ensure the pork is evenly coated. Cover the bowl and refrigerate for at least 2 hours or overnight for maximum flavor.

  2. Heat vegetable oil in a large, deep skillet or Dutch oven over medium-high heat.

  3. Once the oil is hot, carefully add the marinated pork pieces to the skillet, making sure not to overcrowd the pan. Fry the pork in batches if needed.

  4. Cook the pork for about 8-10 minutes, turning occasionally, until the pieces are golden brown and crispy. Adjust the heat as necessary to maintain a consistent frying temperature.

  5. Once the pork is cooked, remove it from the skillet using a slotted spoon and transfer it to a paper towel-lined plate to drain excess oil.

  6. Repeat the frying process with the remaining pork until all the pieces are cooked.

  7. Once all the pork is fried and drained, it is ready to be served. Arrange the griot on a platter or individual plates.

  8. Serve the griot with cooked rice and beans on the side. Add pikliz for a tangy and spicy kick. You can also serve fried plantains as a delicious accompaniment if desired.

Enjoy the delicious Haitian griot with rice, beans, and flavorful sides!

Note: When working with Scotch bonnet peppers, be cautious as they can be very spicy. Adjust the amount according to your personal preference for heat.

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