Haitian Griot: Part I

Video shot with my iPhone of how I make one of my favorite dishes... Haitian Griot. This is day 1... what I use and how I make the marinade.

ingredients:

Pork Shoulder, Sour Orange Juice, Thyme, Pimento (All-Spice), Clove, Garlic, Scotch Bonnet Peppers, Bell Peppers, Scallions, Onions & Seasoned Salt

Category:

Howto & Style

Tags:

• how
• to
• make
• Haitian
• Griot
• Griyo
• Grillo
• recipe
• prepare
• Pork
• Fried
• Haiti
• Ayisen
• Food
• Cuisine
• Shoulder
• Sour
• Orange
• Juice
• Thyme
• Pimento
• (All-Spice)
• Clove
• Garlic
• Scotch
• Bonnet
• Peppers
• Bell
• Scallions
• Onions
• Seasoned
• Salt

[skeete84]

Is this the same recipe for tassot dinde?

[schaefferjason]

@skeete84 yes, i use it for tassot too

[zunidoll2]

I know that most recipes are done to taste, but can you post a little more detail as to measurements of the ingredients and show how you blend it? Also, have you made Riz Djon Djon and would you post your recipe for this? I am very interested in making these dishes and just want some finer points that my cook book does not explain.

[schaefferjason]

@zunidoll2 i don't know where to get the mushroom powder here in philly, so no, i don't make riz djon djon... plus honestly... i really don't make good rice.

as far as measurements, i just do handfulls... i used pretty much all of that stuff, well, not all of the thyme & maybe not all of the cloves.

[laffy]

did he clean the pork with lime or lemon??? cuz thats a plus

[schaefferjason]

@laffy with vinegar

[luciano7]

I NEED BANAN PEEEEZZZZZEEEEE!!!!!!!!!! LOL



[Techn0oMuffin]

Thank you for making that video <3 Griot is one of my boyfriend's favorite , and he'll surely appreciate it when I'll make it <3

[thermiscira]

lol my mouth was watering lol damm

[zunidoll2]

@mzloiseau The recipe I have used for Pikliz is simple. Just take pre mixed cole slaw and sliced onion and put it into a container with a blended mix of white vinegar, Maggi (chicken bullion) a few cloves, a few whole peppercorns, Thyme and Scotch Bonnet peppers - to your level of hotness and just let it sit for a few days. If my recipe is not quite right please let me know what I need to do to make it more authentic.