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.