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Crispy Haitian Griot Fried Pork Recipe with Easy Spicy Pikliz Slaw

haitian griot fried pork - featured image
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A flavorful Haitian dish featuring crispy fried pork shoulder marinated in citrus and Haitian epis, paired with a spicy, tangy pikliz slaw that perfectly balances the richness.

Ingredients

Scale
  • 2 pounds pork shoulder, cut into 1.5-inch cubes
  • 1 cup fresh lime juice (about 6 limes)
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 Scotch bonnet pepper, seeded and chopped (optional)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
  • 2 tablespoons Haitian epis or substitute with a mix of green bell pepper, parsley, garlic, and scallions blended finely
  • 1/4 cup vegetable oil (for frying)
  • 2 cups shredded cabbage (green or mixed green and purple)
  • 1 carrot, peeled and shredded
  • 1/2 cup thinly sliced white onion
  • 1 Scotch bonnet pepper, thinly sliced (keep seeds for extra heat)
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon sugar

Instructions

  1. Rinse the pork cubes and pat them dry with paper towels.
  2. In a large bowl, combine fresh lime juice, minced garlic, chopped onions, Scotch bonnet pepper, salt, black pepper, thyme, and Haitian epis. Mix well.
  3. Add pork cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 4 hours or overnight.
  4. Remove pork from marinade and pat dry. Reserve marinade liquid.
  5. Place pork cubes and reserved marinade in a heavy-bottomed pot. Simmer over medium-low heat until pork is tender but not falling apart, about 30 minutes.
  6. Heat vegetable oil in a deep pot or cast-iron skillet to 350°F (175°C).
  7. Fry pork pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on a wire rack or paper towels.
  8. While frying, combine shredded cabbage, carrot, sliced onion, and Scotch bonnet pepper in a bowl.
  9. In a separate bowl, mix vinegar, salt, black pepper, and sugar until dissolved. Pour over vegetables and toss well. Let sit at room temperature for at least 15 minutes.
  10. Serve crispy griot pork with spicy pikliz slaw. Optionally add fried plantains or rice and beans.

Notes

Marinate pork overnight for best flavor and tenderness. Use fresh lime juice for brightness. Maintain oil temperature at 350°F for crispy pork. Dry pork well before frying to avoid greasiness. Handle Scotch bonnet peppers with care to avoid irritation. Pikliz tastes better after resting for a day. Reheat leftovers in oven or skillet to maintain crispiness.

Nutrition

Keywords: Haitian griot, fried pork, pikliz slaw, spicy slaw, Caribbean recipe, crispy pork, Haitian cuisine, marinated pork, fried pork shoulder

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