Haitian Griots

"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."
photo by Debbie R. photo by Debbie R.
photo by Debbie R.
Ready In:
2hrs 20mins




  • 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.
  • Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

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  1. 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!
  2. 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.



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