Pork Griot Recipe
Pork Griot
Flavors of Haiti
Total time: more than 2 hours

Prep. time: 10 minutes
Marinating time: Overnight
Cooking time: 25 minutes

Difficulty: Easy
Chef's Note

(1) If you don't have sour orange juice, substitute the juice of an orange and the juice of a lime.

To get the most juice from a lime, put it in the microwave for a minute on high power. Then simply make a hole in the bottom and squeeze out the juice.

- 2 kg pork (use an inexpensive cut)
- Oil for frying

- Juice of 2 limes
- 250 ml / 1 cup sour orange juice (1)
- 1 glass of water (optional)
- 2 large onions
- 1 green bell pepper
- 5 cloves
- 5 garlic cloves
- 5 sprigs of thyme
- Salt and black pepper
- 1 scotch bonnet pepper
- 1 Tbsp. épis – a blend of herbs, garlic and various peppers (optional)

  1. Cut the pork into large cubes, leaving the rind on.
  2. Squeeze the limes and reserve the juice for the marinade. Use the squeezed limes to rub and wash the meat.
  3. Chop the onions, garlic, bell pepper and chili.
  4. Make the marinade by combining the lime juice, orange juice, thyme, cloves, salt and pepper with the chopped onions, garlic, bell pepper and chili. 
  5. Marinate the pork overnight.
  6. Transfer the pork and the marinade to a Dutch oven. Cook over low heat for 20-25 minutes, adding a little water if necessary.
  7. Drain the pork cubes, then fry in oil. 
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