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    You are in: Home / Recipes / Haitian Griots Recipe
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    Haitian Griots

    Haitian Griots. Photo by Debbie R.

    1/1 Photo of Haitian Griots

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Member #610488's Note:

    This is a traditional "Manje Kreyol" recipe which means it is part of the Haitian Creole culture.Extremely popular as a street food offered during holidays and celebrations.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
    2. 2
      Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
    3. 3
      Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
    4. 4
      Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
    5. 5
      Boil the braising liquid until reduced to 1 cup (approx. 10 minutes). Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes). Add the marinade and boil for 1 minute.
    6. 6
      Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.

    Ratings & Reviews:

    • on August 13, 2013

      55

      What a wonderful flavor! I thought this was a little tedious to produce with all the different steps, but it was well worth it. I don't have a blender, so I just minced everything. As a result, I didn't really have a paste to carmelize on the last step. However, the flavor was still really excellent. I just spooned a tablespoon of the greatly-reduced sauce over the fried pork at the end. YUM!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2013

      55

      First off, I was happy to see a recipe where I can use our Scotch Bonnets. Now I just need to find recipes for our Ghost Peppers and Trinidad Scorpions.<br/><br/>At first glance, this recipe looks complicated, but it really wasn't. Started it the day before, and got the meat marinating. Next day, I actually cooked the meat a couple of hours longer because I wanted it to be fork tender. Next time I make this (and there will be a next time with this!), I'm going to add a couple of extra Scotch Bonnets because it was just too tame for us. It was just so flavorful and delicious. Could've even used it as a chili verde and ate it with refried beans and tortillas.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Haitian Griots

    Serving Size: 1 (501 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1407.1
     
    Calories from Fat 954
    67%
    Total Fat 106.0 g
    163%
    Saturated Fat 33.6 g
    168%
    Cholesterol 322.3 mg
    107%
    Sodium 332.1 mg
    13%
    Total Carbohydrate 32.8 g
    10%
    Dietary Fiber 4.8 g
    19%
    Sugars 16.5 g
    66%
    Protein 79.9 g
    159%

    The following items or measurements are not included:

    coffee beans

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