Introduction to the table of contents of this article：
Griot is a popular dish in Haitian cuisine, with roots tracing back to West Africa. The dish typically consists of marinated and fried pork served with pikliz, a spicy cabbage slaw.
To make authentic Haitian griot, you will need pork shoulder, sour orange juice, garlic, scotch bonnet peppers, and a blend of spices including thyme, cloves, and cinnamon.
Cut the pork shoulder into bite-sized pieces and marinate it in a mixture of sour orange juice, garlic, scotch bonnet peppers, and spices. Allow the pork to marinate for at least 4 hours, or preferably overnight, to fully absorb the flavors.
After marinating, fry the pork in hot oil until it is crispy and golden brown. Serve the griot hot with pikliz and a side of fried plantains or rice and beans for a complete and satisfying meal.
While the traditional recipe for griot remains popular, there are also variations and regional twists on the dish. Some cooks may add additional spices or ingredients to customize the flavor profile of the dish.
To ensure your griot turns out tender and flavorful, be sure to marinate the pork for an adequate amount of time and fry it until it is crispy. Adjust the level of heat in the dish by adding or reducing the amount of scotch bonnet peppers used.
In conclusion, Haitian griot is a delicious and flavorful dish that combines the bold flavors of citrus, spice, and pork. By following this step-by-step guide and incorporating your own personal touches, you can create a mouthwatering griot that will impress your friends and family.
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