Recipe by Manami
Griots are a very tasty Haitian treat. ;) It is usually presented as the main course with riz ak pwa kole (riz with bean sauce) or riz djon-djon (riz with black mushrooms (Rice With Black Mushrooms - Diri Ak Djon-Djon)) & banan pese (twice fried plantains). Most Haitians eat their griots with "burning" hot Ti-Malice sauce. The main meal of the day in Haiti and in Haitian communities all over the world - is lunch. Any midday, a walk in the streets of any Haitian neighborhoods, is almost sure to include the mouth-watering smell of griot (pronounced gree-yo).It is made of tasty chunks of fried pork (Glazed Pork Pieces) served with sauce (soos) Ti-Malice (a little malice). The secret to this dish lies in its presentaton. ;) Griot can also be served with Pickliz - a salad that is both very spicy and good.This dish involves braising chunks of pork, sauteing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti Maice, a Haitian condiment named for a trickster in voodoo mythology. a piquant, sour sauce, serves as a foil to the sweeter pork.We, consisting of about 30-40 young people, would go to the beach every Sunday & spend the day, one of the staples was a very large (paella size) pot of griot with sauce T-iMalice and Pickliz We would get to the beach at about 9:30 and would leave about 5:00pm, so as to get back to the city & get ready to go to the movies or dancing - what a life! :) I loved it and remember it fondly. Cooking Light Magazine, May 2010, This is taken from the article written by Kate Washington on Haitian-American Tradition and Maud Cadet's recipes and some history about her and her family. It is beautifully written.:)
- 1 habanero peppers or 1 scotch bonnet pepper
- 3⁄4 cup fresh orange juice (about 3 large oranges)
- 6 tablespoons fresh lime juice, divided (not from a bottle please!)
- 3 tablespoons minced shallots
- 2 tablespoons minced fresh garlic
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon honey
- 2 teaspoons salt
- 4 sprigs thyme
- 3 lbs boneless pork shoulder, trimmed and cut into 1 to 1-1/2 inch pieces
- 2 cups fat-free low-sodium chicken broth
- 1⁄2 cup thinly sliced shallot
- 1 teaspoon cider vinegar
- 1 teaspoon freshly ground black pepper
- 1 teaspoon canola oil
Directions See How It's Made
- Cut habanero in half.Seed one half anf leave the seeds in the other half & mince both pepper halves.
- Combine habanero, orange juice, 1/4 cup lime juice, minced shallots and next 5 ingredients (through the thyme).
- In a large bowl, stir with a whisk. Add pork; toss to coat and cover and chill 12 to 24 hours.
- Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil Cover reduce heat and simmer 1-1/2 hours or until meat is tender.
- Remove pork from pan with slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large plastic zip-lock bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into medium saucepan, stopping before the at layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.
- Place saucepan with cooking liqid over medium-high heat; bring to a boil. Cook 20 minutres or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper and 1 T lime juice. Cover and keep warm.
- Heat oil in a large nonstick skille over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides.
- Add reserved 1/2 cup cooking liquid and remaining 1 T lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stiring occasionally.
- Place pork in bowl; pour sauce ovver pork.
- BON APPETIT :).
- *When I haven't been able to find any seville orange juice - I have substituted various combinations of orange juice, lemon juice, lime juice and ultimately grapefruit juice - I have found that using equal parts of all 4 works better than the real thing!