Haitian Griot (Fried Marinated Pork) with Pikliz and Rice
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Ingredients
- 700 g diced pork shoulder
- 3 tbsp orange juice
- 4 garlic cloves
- 300 g white cabbage, finely shredded
- 1 carrot, grated
- 100 ml white wine vinegar
- 2 scotch bonnet chilli
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 688 kcal
- Protein
- 38.5 g
- Carbohydrate
- 66.2 g
- of which sugars
- 6.3 g
- Fat
- 28.9 g
- of which saturates
- 10.2 g
- Fibre
- 3.3 g
- Salt
- 0.33 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the diced pork with the orange juice and crushed garlic, and marinate for at least 30 minutes.
- 2
Mix the shredded cabbage and grated carrot with the white wine vinegar and the thinly sliced scotch bonnet chillies, and leave to pickle while the pork cooks, to make the pikliz.
- 3
Put the pork and its marinade in a pan, cover with water and simmer for 25 minutes until almost tender. Drain well.
- 4
Fry the pork in a little oil over a high heat for 10-12 minutes, turning occasionally, until deep golden and crisp, with no pink remaining.
- 5
Meanwhile, cook the rice in plenty of boiling water for 10-12 minutes, drain, and serve the griot with the pikliz and rice.
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