Perusing my blog stats, I noticed that quite a few visitors have been interested in my Haitian griot recipe. Heck, after looking at the recipe, I was interested and decided to make some. Quel coincidence! After I had put my pork in the refrigerator to marinate overnight, I saw a post from another blogger for griot http://saraheatsaustin.com/2013/08/26/haitian-griot/. Lovely pictures.
In for a centime in for an Euro, I also decided to make Haitian pikliz. Very easy, tasty Haitian condiment and perfect with the griot.
Just to put us into the mood, Jade made a tropical salad with carambola, mango, and ground cherries with strawberries for color.
We sent some over for M. Parret’s lunch
The above picture is misleading; there are no scotch bonnets in the griot, they were for the pikliz. I was mislead myself until after I took the picture. For the griot I used long green French cayenne chillies for babies.
This time, because of an annoying experience rinsing the vegetables from the pork, I cut everything into large chunks so that I could just pick them out. Quel intelligence
Some stuffed veal and cauliflower peppers for M. Parret to freeze and eat later to remember me when I’m back in Germany. Quel souvenir!
Tropical Fruit salad
2 carabola, sliced
1 1/2 cup ground cherries, husked
1 mango, diced
1 1/2 cup strawberries, halved
Juice of one lime
Mix everything together and refrigerate.
1 small cabbage, shredded
4 carrots, grated
1 onion, sliced and halved
2 large scotch bonnets, cut vertically into 8ths
6 whole cloves
1 tsp salt
12 black peppercorns
3 cups white vinegar
Mix everything together with your hands, then pack the vegetables into two large canning jars, topping each jar up with the vinegar juice. Pour a little extra vinegar on top if necessary to cover the vegetables. Screw on the tops and refrigerate for at least 2 days.
3 lbs pork shoulder, cut into cubes
2 long mildish green chillies, cut into chunks
1 large purple onion, halved and crudely sliced
2 shallots, sliced
2 large garlic cloves, smashed
1 1/2 tsp salt
Juice from 1 grapefruit
Vegetable oil for frying
Mix together in a bowl the pork, grapefruit juice, onions, shallots, garlic, green chillies and salt. Pour mixture into a ziplock bag and massage. Refrigerate overnight.
Pour the pork mixture into a large pot and simmer at a very low flame for 1 1/2 hours. No need to add water. When the pork is cooked, drain and rinse in a colander, being sure to remove the pieces of onion, chilli, etc. Allow the rinsed pork to dry on a cutting board for about 15-20 minutes.
Heat oil in a wok or black skillet and fry pork to a golden brown. Garnish with sliced green pepper and onion rings.