Saucepan@saucepan · Shared this recipeFollowCaribbean · dinnerHaitian Griot and PiklizA traditional Haitian dish of marinated, braised, and fried pork shoulder served with a spicy pickled vegetable slaw called pikliz.total25 hr 52 minprep24 hrcook1 hr 52 minservings6Original recipe on tasty.coKeep this recipeAdd a copy of Haitian Griot and Pikliz to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients6 servingsBack to 6 servings3 lb pork shoulder, cubedsalt, to taste0.5 tsp freshly cracked pepper, to taste1 onion, chopped2 shallots, chopped5 scallions, chopped1 bell pepper, sliced6 clove garlic, sliced1 cube chicken bouillon4 clove garlic2 oranges, juiced2 limes, juiced1 tbsp white wine vinegar10 sprigs fresh thyme0.5 bunch fresh parsley1 scotch bonnet pepper, sliced2 cup water4 cup oil, for fryingbrown rice, to servered bean, to serve3 fried plantains, to serve2 cup cabbage, shredded1 cup carrot, grated1 bell pepper, sliced1 onion, sliced3 scallions, dliced1 shallot, slicedsalt, to tastepepper, to tastescotch bonnet pepper, divided2 cup white wine vinegarStepsClear checksTap an ingredient or step to check it off.1Step 1: For the griot, add the cubed pork shoulder, salt, pepper, chopped onion, chopped shallots, chopped scallions, sliced bell pepper, sliced garlic, chicken bouillon cube, cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large Dutch oven off the heat.2Step 2: With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.3Step 3: For the pikliz, combine the shredded cabbage, grated carrot, 1 sliced bell pepper, 1 sliced onion, 3 sliced scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.4Step 4: Put on gloves, and thoroughly mix using your hands. Pack the pikliz down into sterilized mason jars. Cover with the white wine vinegar. Put on the lid and store in the refrigerator for at least 12 hours to marinate.5Step 5: Preheat oven to 350°F (180°C).6Step 6: Place the Dutch oven with the marinated pork on the stove. Add the 2 cups (480 mL) of water, and bring to a boil. Transfer the pork to the oven to braise for 1½ hours or until cooked through and tender.7Step 7: Pick out all the pieces of pork and place on a paper towel-lined tray to dry. Pat down the surface of the pork to make sure there is no moisture.8Step 8: Heat a pot of oil to 350°F (180°C).9Step 9: Add the pork in batches and fry until deep golden brown color, about 5-7 minutes.10Step 10: Transfer the pork to a paper towel-lined plate to drain.11Step 11: Serve with rice, beans, fried plantains, and the pikliz.12Step 12: Nutrition Calories: 1859 Fat: 172 grams Carbs: 36 grams Fiber: 7 grams Sugars: 10 grams Protein: 50 grams13Step 13: Enjoy!getsaucepan.com/r/0a7fdbee-cb12-49b6-b4fb-d65cbef0b389 · Original: https://tasty.co/recipe/haitian-griot-and-pikliz
