Griot
719kcal69.1g protein44.2g fat8.3g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish, fish — check the label
Restrictions
Sometimes contains — check the labelgluten (scotch bonnet) · dairy (scotch bonnet) · egg (scotch bonnet) · peanut (scotch bonnet) · tree nut (scotch bonnet) · sesame (scotch bonnet) · soy (scotch bonnet) · shellfish (scotch bonnet) · fish (scotch bonnet)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
No alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 2 kg | pork shoulder (large cubes) |
| 3 unit | lime |
| 2 unit | orange |
| 6 clove | garlic |
| 5 unit | scallions |
| 6 sprig | thyme |
| 1 unit | Scotch bonnet chile |
| 2 tsp | salt |
| 500 ml | neutral oil |
Steps
- marinate60 minrefrigeratedCoat the pork with lime and orange juice, garlic, scallions, thyme, Scotch bonnet and salt. Work the aromatic mixture over every piece; griot's interior seasoning comes from this stage, not from a sauce added after frying.
- braise60 mincovered, pork tender but not falling apartTransfer pork and marinade to a heavy pot, add a small amount of water if needed and cook covered until the shoulder is tender. Stop before it collapses into shreds because intact chunks are needed for the crisping stage.
- prep8 minpork surface dryLift the tender pork from its cooking liquid and let steam escape until the surfaces are relatively dry. Wet pieces spit dangerously in hot oil and brown poorly.
- fry12 minhot oil, edges deeply browned and crispFry the pork in batches just long enough to develop crisp dark-golden edges. The meat is already tender and cooked, so prolonged frying only dries the center; use this stage purely for surface texture.
- rest3 mindrainedDrain briefly and serve hot, traditionally with a sharp cabbage-based pikliz or another acidic accompaniment. The contrast between tender citrus-seasoned pork and crisp exterior is the defining result.