Haitian Griot (Fried Pork)

Haiti''s signature dish — pork braised in citrus then fried until crispy.

Ingredients

• 3 lbs pork shoulder, cut into 2" cubes
• Juice of 3 sour oranges (or 2 oranges + 1 lime)
• 1 onion, sliced
• 4 garlic cloves
• 2 scallions
• 1 scotch bonnet
• 2 tbsp oil for frying
• Salt, pepper

Method

1. Marinate pork in citrus juice, onion, garlic, scallions, scotch bonnet, salt, pepper for 1 hour.

2. Transfer everything to a pot. Add 1 cup water. Simmer covered 1 hour until pork is tender and liquid has mostly evaporated.

3. Fry the braised pork pieces in oil over high heat until deeply golden and crispy on all sides.

4. Serve with pikliz (spicy pickled cabbage slaw), fried plantains, and rice.

What You're Practicing

• The braise-then-fry technique is the same concept as carnitas — tender inside, crispy outside.
• Sour orange (naranja agria) is traditional. Regular orange + lime juice is a good substitute.