Haitian Griot served with my Hot and Spicy Original with Herbs Blend
Have you ever had Griot? I am sure many of you reading this, have already and probably wondering how to make it. To the readers who have not, here's your chance to create one of the easiest and simple pork dish.
Griot is one of the national dishes on Haiti. It is commonly served with Pikliz, a mixture of peppers, vegetables, and vinegar. Serving Griot with my Hot and Spicy Original Blend is the best dip you will ever taste. The perfect dip for a tasty and delicious dish.
Here's the recipe:
Serving: 4; Prep Time: 45 min; Cook Time: 35 min, Total Time: 1 hr 20 min
Juice limes and set aside. Do not throw away the limes pieces
In a bowl, add meat and rub lime pieces on each piece to clean. Rinse with cold water and put aside. In a separate dish combine all remaining ingredients except oil and stir.
Add meat in bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a more extended period for flavor enhancement.
Add meat and marinade into a heavy pan or pot and boil on low to medium-high heat covered for about 30 - 45 minutes until meat is tender. Remove meat from the pot making sure that there no liquid, and fry pieces in batches in hot oil. Remove from oil and place on a plate covered with paper towel to remove excess oil.
If roasting meat in the oven, preheat to 375 degrees. Prepare a baking dish and place meat in the oven. Do not overcrowd the pan. Roast until golden brown, about 2- to 25 minutes. Remove and serve hot with our Hot and Spicy Original with Herbs Blend.
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Also in Recipes - Meat and Game
Serve with rice or any other types of grains and even root vegetables.