My Non-Islander Griot

Griot has always been my FAVORITE Haitian dish, delicious, glutinous fried pork loaded with extra spicy Pikliz, one word- ORGASMIC.

With that being said a Griot craving took over me this week and I just had to run to the grocery store to get everything needed to create my beloved creole dish in my own kitchen. Unfortunately my favorite place to get griot declined so much that i just couldnt fathom eating it out or driving all the way to miami to get the next best option. So there i was at publix purchasing pork shoulder, scotch bonnet peppers, and cabbage galore.

Thank god I phoned my friend from haiti to tell her about my bright idea to create her islands signature dish because otherwise i wouldnt have known to marinade the pikliz overnight along with the pork LOL Also i severly underestimated the time this dish takes to make- JESUSSS (in my best haitain accent).

After 1 hour of prep work, the actual cooking of the beans, rice, plantains and pork took me about four hours- yes thats right four hours. The pork is what takes the longest which i thought would be fastest being that the pork is fried but no, no, no- pork has to braise in the dutch oven pot, then the oven- then finally it fries…..

Thankfully the five hour overnight project was a total success and the moment i posted to my instagram story over 11 of my Zoe’s wrote that it looked fire. Thank you lordt because lord knows i was worried someone would say it was all wrong, so i end this with “Sak Pase” now that i am officially accepted as a griot maker by certified hatains. :)