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A Dish With Joy in Every Bite: Griot and Pikliz

Margo Gabriel

Margo Gabriel

March 9, 2021
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6

Servings

Protein icon

Pork

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

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  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.
Our Sourcing Standards

Ingredients

For the Griot

  • 3 pounds (1.5 kg) pork shoulder

    cubed

  • Salt

    to taste

  • 1/2 teaspoon freshly cracked pepper

    plus more to taste

  • 1 onion

    chopped

  • 2 shallots

    chopped

  • 4 scallions

    chopped

  • 1 bell pepper

    sliced

  • 4 cloves garlic

    divided

  • 1 cube chicken bouillon

    optional

  • 2 oranges

    juiced

  • 2 limes

    juiced

  • 1 tablespoon white wine vinegar

  • 10 sprigs fresh thyme

  • 1/2 bunch fresh parsley

  • 1 Scotch bonnet pepper

    sliced

  • 1 cups (480 ml) cups water

  • 4 cups (1 liter) oil

    for frying

  • 3 fried plantains

    to serve

For the pikliz

  • 2 cups (200 g) cabbage

    shredded

  • 1 cup grated carrot (about 2 medium carrots)

  • 1 bell pepper

    sliced (optional)

  • 1 medium onion

    sliced (about 1/2 cup)

  • 3 scallions

    thinly sliced

  • 1 shallot

    sliced

  • Salt

    to taste

  • Black pepper

    to taste

  • 1 Scotch bonnet pepper

    divided

  • 2 cups (480 mL) white wine vinegar

Step By Step

Instructions

For the pikliz

1
Combine the shredded cabbage, grated carrot, 1 sliced bell pepper, onion, scallions, 1 sliced shallot, and 2 sliced Scotch bonnets in a large bowl. Add the salt and freshly cracked black pepper.
2
Wearing gloves, mix using your hands. Pack the pikliz down into sterilized Mason jars. Put on the lid and refrigerate for at least 12 hours to marinate.

For the griot

1
Combine the cubed pork shoulder, salt, pepper, onion, shallots, scallions, sliced bell pepper, sliced garlic cloves, orange juice, lime juice, white wine vinegar, thyme sprigs, parsley, and the sliced Scotch bonnet peppers to a large Dutch oven (off the heat).
2
With gloves on, mix the mixture thoroughly. Cover the pot and place in the refrigerator to marinate overnight.
3
Place the deep pot with the marinated pork on the stove. Add the water and bring to a boil. Transfer the pork to the oven to braise for 1 1/2 hours or until cooked through and tender.
4
Remove from oven and cool. When the pork is cool enough to handle, remove pork from liquid and place on a paper towel-lined tray to dry. Pat down the surface of the pork to make sure there is no moisture.
5
Heat the oil in a large pot to 350°F (180°C). Add the pork in batches and fry until deep golden brown color, about 5-7 minutes. Transfer the pork to a paper towel-lined plate to drain.
6
Serve with fried plantains and the pikliz.

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