Haitian Griot (Fried Pork)
Haiti's iconic griot — pork shoulder marinated in epis and citrus, braised until tender, then fried golden and crispy. Served with pikliz and diri.
Prep
20 min
Cook
70 min
Total
90 min
Makes
6 servings
Why you'll love this recipe
Griot is the showpiece of any Haitian table — crispy-edged, juicy pork with deep citrus-and-epis flavor in every bite. The two-step method (braise, then fry) is the secret to pork that's tender inside and shatteringly crisp outside.
Haitian Griot (Fried Pork)
90 min · 6 servings
Ingredients
Servings
6 servings
- 3 lbs pork shoulder, cut into chunks
- 3 tablespoons Haitian epis
- Juice of 2 sour oranges (or 1 orange + 1 lime)
- 1 onion, sliced
- 1 scotch bonnet pepper
- 1 teaspoon salt
- 2 cups water
- Oil, for frying
Instructions
- Marinate the pork with epis, citrus juice, onion, scotch bonnet, and salt for at least 2 hours (overnight is best).
- Transfer pork and marinade to a pot with the water and simmer, covered, about 45 minutes until tender.
- Uncover and cook off most of the liquid, reserving any drippings.
- Fry the pork in hot oil in batches until deeply golden and crisp on all sides. Serve with pikliz and rice.
Nutrition (per serving)
480
Calories
34g
Protein
6g
Carbs
36g
Fat
Frequently asked questions
- What is griot served with?
- Griot is classically served with pikliz, diri ak pwa (rice and beans), or fried plantains (banane peze).
- Can I make griot in an air fryer?
- Yes — after braising, air-fry the pieces at 400°F for 12–15 minutes, shaking halfway, until crisp.