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Pork Griot
scotch bonnet, bell peppers, onions, parsley, pepper, thyme, vinegar, worcestershire sauce, pork shoulder
Pork griot (pronounced gree-oh) is one of Haiti’s most loved dishes, and it’s easy to see why. Big chunks of pork shoulder are marinated in citrus and Scotch bonnet chiles, then simmered until very tender before being fried crisp and brown. This recipe departs from the traditional in that instead of frying the meat, it’s broiled. The pork still gets charred edges and bronzed surface, but broiling is easier and less messy to do. However feel free to fry if …
Created Jan. 29, 2017 by: eemia21
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