Agrikol’s Griot
Agrikol’s Griot
Ingredients
- ¼ cup (60 ml) vegetable oil
- ¼ cup (60 ml) Haitian marinade
- 2.2 lb (1 kg) boneless pork shoulder, rind removed, cut into large 1 ½-inch (4 cm) cubes
- 4 cups (1 litre) beef broth
- 2 cups (500 ml) orange juice
- ¼ cup (60 ml) lime or lemon juice
- 4 garlic cloves, chopped
- 1 whole Scotch bonnet or habanero chili pepper
- ½ leek
- 5 flat-leaf parsley sprigs
- 4 thyme sprigs
- Corn oil, for frying
Instructions
- Heat the oil in a large pot over medium-high heat. Add the marinade and brown in the oil while stirring. Add the pork and cook for 1 minute, stirring to coat the meat in the marinade. Add the broth, orange juice, lime juice, garlic and chili pepper. Bring to a boil. Make a bouquet garni with the leek, parsley and thyme. Add to the broth. Season generously with salt and pepper.
- Cook over medium-low heat, uncovered, for 1 hour 45 minutes or until the meat is tender but not falling apart. Remove the chili pepper and bouquet garni. Using a slotted spoon, remove the pork from the pot and place on a large plate lined with paper towel. Let cool for 15 minutes. Discard the cooking liquid.
- Preheat the oil in a deep fryer to 350°F (180°C). Line a baking sheet with paper towels.
- Fry one-quarter of the pork at a time for 2 to 3 minutes or until golden and crispy. Drain on the baking sheet. Serve with sticky rice, pressed plantains and pikliz (spicy pickled vegetables), if desired.
Agrikol’s Griot