Insight:
The following dish is one of the most common national dish in Haiti, and it is very much appreciated not only in Haiti, but also abroad by Haitians and other cultures included. And we hope that you will enjoy it as much as we do, and find the same delight that many Haitians and other people find in this gourmet, as long as you follow this recipe "� la lettre".
Enjoy and have fun!!
8-10 pounds pork shoulder, cut in 2-inch squares
1 sour orange plus the juice of 1 sour orange
1 lime plus the juice of 4 limes, each cut in half
2 tablespoons salt
2 hot green peppers (whole)
1 sprig parsley
** Wear rubber gloves when handling hot peppers to protect skin
and never touch eyes without removing gloves**
Wash the fresh pork with one lime and one sour orange. Cut the fruit in half and rub the meat with them. Be careful not to allow the rind of the sour orange to touch the meat, because the taste is bitter. Rinse with cool water. Drain the water.
In a large bowl, mix together the salt, the sour orange juice, the juice of two limes, and 1 hot pepper. Add the meat and stir to coat it with the marinade. Marinate � hour, stirring occasionally.
At this point, you will need 1� hours to finish cooking the griot.
Place the meat in a large Dutch oven or casserole. Add enough water to cover the pork. Stir well. Cook uncovered over medium heat. When the water is reduced, remove the hot pepper. Now the meat is tender and has produced enough fat to fry it. Fry the meat, turning with a wooden spoon occasionally.
At this point, you may have to transfer the meat to a frying pan. Carefully transfer the oil first, then the meat, to the frying pan, and fry the meat until it is golden and crusty.
Place 1 hot pepper in a dish containing the juice of 2 limes. Add some of this juice to the meat from time to time, depending on your taste.
While frying, remove some of the skin and bone, as appropriate.
Serve with an avocado salad on fresh lettuce. Decorate with tomatoes, red bell pepper, and fresh parsley. Use gravy (recipe follows) in place of salad dressing.
NOTE: Your butcher can cut up the meat for you. If you wish, you can marinate the meat in the refrigerator for up to 24 hours. Take care to protect yourself from popping hot fat while frying the meat. Save � cup of fat for the gravy.
