Hatian Griot

In my cooking adventures in 2024, I’m continuing to make the delicious foods from the Jose Andres The World Central Kitchen Cookbook. This Hatian Griot is something I have had quite a few times at the school that I work at. Every Hatian Flag day our fellow coworkers who are from Haiti get together alongside the students’ parents and go all out, cooking for days, and presenting us with a feast of their country’s best foods. Hatian Griot has always been my favorite. I have never made it so this was my first go at it and it did not dissapoint. I paired it with some bannann peze, or how us Cubans call it, Tostones, and also white steamed rice. My boys and husband loved this meal and some had up to three plates full. It is a dish we will put into the rotation often. Enjoy!

Hatian Griot

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 pounds boneless pork shoulder. cut into 1.5 – 2 inch cubes
• 1/4 cup Epis (see recipe below)
• 20 whole cloves
• 1 medium yellow onion, peeled left whole
• 8 – 10 fresh parsley sprigs
• 5 – 6 fresh thyme sprigs
• 5 garlic cloves, peeled
• 1 scotch bonnet pepper
• 1.5 tsp coarse sea salt
• juice of 2 limes
• Pikliz (see recipe below)

Prepare

1. The day before you plan to serve the griot, in a heavy-bottomed Dutch oven, heat the olive oil over medium-high heat until shimmering an aromatic.
2. Add the cubed pork in batches and brown the pork cubes on all sides.
3. Remove from the heat, add the Epis, and let it cool to room temperature for 30 minutes then transfer it to the fridge for 6 hours up to overnight.
4. The next day start making the oignon cloute (studded onion) by inserting the point ends of the cloves into the onion all the way around.
5. Remove the pot of pork from the oven, add the onion in the center, add enough water to just cover the meat.
6. Use kitchen twine to tie the stems of the parsley and the thyme together and add to the pot along with the garlic, Scotch bonnet, and sea salt.
7. Bring to a boil, then reduce the heat to medium and simmer, uncovered, until the meat is tender but not falling apart for 2 hours. Using a spoon occasionally skim any foam from the surface.
8. About 30 minutes before the meat is done, preheat the oven to 400 degrees Fahrenheit.
9. Once the meat is tender, use a slotted spoon to transfer the meat to a large roasting pan. Strain the cooking liquid from the pot and measure out 1 cup. Add the lime juice to the reserved marinade and pour it all over the meat.
10. Roast the meat until it’s golden brown and most of the liquid has evaporated, about 45 minutes, carefully turning the meat over once or twice during roasting so all sides can brown.
11. Serve with pikilz and bannann peze.

Epis

Ingredients

• 1 bunch scallions, roughly chopped
• 1 head garlic, separated and peeled
• 1/2 cup extra-virgin olive oil

Prepare

1. In a blender or food processor, combine scallions, garlic, and olive oil and blend until you have a smooth, loose, bright green paste.
2. Use immediately or refrigerate in a airtight glass jar for up to 4 days or in a freezer for up to 3 months.

Pikliz

Ingredients

• 1/4 large red cabbage head, thinly sliced
• 2 small carrots, shredded
• 1 yellow bell pepper, thinly sliced
• 1/2 small red onion, thinly sliced
• 1/2 scotch bonnet, thinly sliced
• 1/2 cup distilled white vinegar
• 3 Tbsp extra-virgin olive oil
• 5 fresh thyme sprigs, leaves only
• Juice of 1/2 lime
• 2 Tbsp sigar
• 2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Prepare

1. In a medium bowl, combine the cabbage, carrots, yellow bell pepper, onion, and Scotch bonnet.
2. In a small bowl, whisk together the vinegar, olive oil, thyme leaves, lime juice, sugar, salt and pepper.
3. Pour the dressing over the vegetables and mix well to combine,
4. Let sit for at least 15 minutes before serving, though it tastes better after sitting for 24 hours. It can be refrigerated in an airtight container for three weeks.