Haitian Pork Griot
348kcal
Ingredients
- 2 lbs tenderloin or pork shoulder or pork belly
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 6 cloves garlic, minced
- 1 tbsp dried thyme
- 1 tbsp salt
- 1 tsp black pepper
- 2 cups water
- 1/2 cup vegetable oil
- 1 onion, chopped
- 2 scallions, chopped
- 3 tbsp chopped parsley
Equipment
- large pot or Dutch oven with a lid
- Skillet or frying pan
- Cutting board
- Sharp knife
- Garlic press or mortar and pestle
- Tongs or slotted spoon
- Meat thermometer
Method
- In a large bowl, combine the pork, lime juice, orange juice, garlic, thyme, salt, and pepper. Mix well and let marinate for at least 1 hour, or overnight in the refrigerator.
- In a large pot, add the pork and its marinade along with 2 cups of water. Bring to a boil, then reduce heat to medium-low and let simmer until the pork is tender and the liquid has evaporated, about 1 hour and 30 minutes. If the pork is not yet tender after 1 hour and 30 minutes, add more water and continue simmering until the desired tenderness is reached.
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork to the skillet, and cook until crispy and browned on all sides, about 5-10 minutes.
- Add the chopped onions and scallions to the skillet with the pork, and continue cooking until the onions are softened and lightly browned, about 5 minutes.
- Finally, sprinkle with chopped parsley, and serve hot with rice and beans or plantains.
Nutrition
Serving1gCalories348kcalCarbohydrates4gProtein31gFat23gSaturated Fat8gCholesterol106mgSodium928mgPotassium559mgFiber1gSugar1g