Pansy's Kitchen

Pansy’s Haitian Griot with Pikliz

Pansy’s Haitian Griot with Pikliz

Introduction

Pansy’s Haitian Griot with Pikliz is a flavorful Caribbean dish featuring tender pieces of marinated pork cooked until juicy and finished until beautifully browned and crisp around the edges. The pork is seasoned with citrus, garlic, herbs, and Haitian-inspired spices, then served with pikliz—a spicy, tangy mixture of pickled cabbage, carrots, peppers, and onions. Together, the rich pork and bright, crunchy pikliz create a delicious combination of flavors and textures.

Ingredients

For the Griot

  • 3 pounds boneless pork shoulder, cut into 1½- to 2-inch pieces
  • ½ cup fresh sour orange juice, or ¼ cup orange juice plus ¼ cup lime juice
  • 2 tablespoons fresh lime juice
  • 6 cloves garlic, minced
  • ½ medium onion, chopped
  • 3 green onions, chopped
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • ¼ cup fresh parsley
  • 2 tablespoons fresh thyme leaves, or 2 teaspoons dried thyme
  • 1 Scotch bonnet or habanero pepper, left whole for less heat
  • 1 teaspoon salt, or to taste
  • 1 teaspoon black pepper
  • ½ teaspoon ground cloves
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • 1–2 cups water, as needed for cooking
  • Vegetable oil, if frying to finish

For the Pikliz

  • 2 cups finely shredded green cabbage
  • 1 large carrot, peeled and thinly shredded
  • ½ red bell pepper, thinly sliced
  • ½ yellow bell pepper, thinly sliced
  • ½ small red onion, thinly sliced
  • 2 green onions, thinly sliced
  • 1–2 Scotch bonnet or habanero peppers, thinly sliced
  • 6–8 whole black peppercorns
  • 4 whole cloves
  • 1 teaspoon salt
  • 1½ cups white vinegar
  • Juice of 1 lime

Directions

Prepare the Pikliz

  1. Place the cabbage, carrot, red bell pepper, yellow bell pepper, red onion, green onions, and sliced hot pepper into a clean glass jar or nonreactive container.
  2. Add the peppercorns, whole cloves, and salt.
  3. Pour the vinegar and lime juice over the vegetables until they are well covered.
  4. Press the vegetables gently into the liquid, cover tightly, and refrigerate.
  5. For the best flavor, prepare the pikliz at least 24 hours ahead. The flavor becomes even better after several days in the refrigerator.

Prepare the Griot

  1. Place the pork pieces in a large bowl.
  2. Add the sour orange juice, lime juice, garlic, onion, green onions, bell peppers, parsley, thyme, Scotch bonnet pepper, salt, black pepper, ground cloves, paprika, and olive oil.
  3. Mix thoroughly so the pork is well coated with the marinade.
  4. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. Transfer the pork and marinade to a heavy pot or Dutch oven.
  6. Add enough water to partially cover the pork.
  7. Bring to a gentle boil, then reduce the heat, cover, and simmer for approximately 45–60 minutes, or until the pork is tender.
  8. Remove the pork from the cooking liquid and allow it to drain well. Reserve a little of the flavorful cooking liquid if desired.

Crisp the Griot

  1. For a traditional-style crispy finish, heat vegetable oil in a deep, heavy skillet to approximately 350°F.
  2. Carefully fry the cooked pork pieces in batches for approximately 3–5 minutes, or until the outside is deep golden brown and crisp.
  3. Transfer the pork to a paper-towel-lined plate or wire rack to drain.

Oven option: Instead of frying, arrange the cooked pork on a baking sheet and roast at 425°F until browned and crisp around the edges, turning once during cooking.

  1. Serve the hot griot with a generous spoonful of chilled pikliz on the side.

Recipe Information

  • Prep Time: 30 minutes
  • Marinating Time: At least 4 hours, preferably overnight
  • Pikliz Pickling Time: At least 24 hours
  • Cook Time: About 1 hour
  • Servings: 6
  • Heat Level: Adjustable

Pansy’s Tips

For the best flavor, prepare your pikliz a day or two before cooking the griot. This gives the vinegar, citrus, peppers, and vegetables time to develop their tangy flavor. Scotch bonnet and habanero peppers are very hot. Wear gloves when slicing them and avoid touching your eyes or face. Pork shoulder works especially well because it becomes tender during simmering while still having enough fat to remain juicy when crisped. Allow the cooked pork to drain before frying. Excess moisture can cause hot oil to splatter. If you prefer not to deep-fry the pork, use the high-temperature oven method to develop browned, crispy edges. The cool, acidic crunch of pikliz helps balance the richness of the pork, so serve a little with each portion.

Serving & Storage

Serve Pansy’s Haitian Griot with Pikliz alongside rice and beans, fried plantains, Haitian-style rice, or a fresh salad. Store leftover cooked griot in an airtight container in the refrigerator for up to 3–4 days. Reheat thoroughly before serving. Keep the pikliz refrigerated in a clean, tightly sealed container. Always use clean utensils when removing portions from the jar. Cooked griot can also be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat until thoroughly hot.