GRIOT BANNAN PEZE, PIKLIZ

Griot/Fried Pork



Fresh Griot with Bannan peze

You asked for it, well, here it is! Griot! Griot! Griot! Griot is basically pork shoulders cut into cubes/pieces, marinated and deep fried. Griot is a very popular dish and best paired with bannan peze (Fried and smashed plantain illustrated above), pikliz with diri kole (beans and rice).

3 lbs of pork shoulder (cut into cubes/pieces)
3 cloves
2 garlic cloves
1/4 cup of parsley
1/2 cup onions
2 teaspoons salt
2 teaspoons black pepper
1/4 cup green pepper
paprika
2 lime (cut in half & juiced)
1 or 2 habanero peppers
3 to 4 cups of water
4 to 5 cups of vegetable oil
deep fryer
2 sheets of paper towel



How to clean and Marinate P
Blend habanero pepper, parsley, onion, cloves, garlic and paprika into a paste with about 1 tablespoon of lime juice, then set aside. In the sink, rub pork with limes rinse with cold water. In a meduim sized bowl, add pork, lime juice, paste of ingredients and mix with hands. Cover and refrigerate for 45 minutes to 24 hours.

Recipe

In a saucer pan, add water, marinated pork and boil until tender, probably 30-45 minutes. Heat oil in deep fryer. Separate pork for liquid and set pork aside, do not discard liquid. Separate pork into batches for frying and fry until a light dark brown color. Set aside on paper towel. Once all the batches are completed you can used liquid as sauce for the rice or fried plantain. Garnish with pikliz and enjoy!

Pikliz is a combination of pickled shredded cabbage, carrot, onions, shallots and habanero peppers. Some people refer to this as Haitian coleslaw with a lot of kick. Normally pikliz is eaten with Griot (Fried pork shoulders), Tassot (Fried beef strips), fried plantain or any fried root. It's really spicy and goes great with fresh fried dishes.

Ingredients

4 cups of pre-packaged coleslaw or
1 1/2 cup shredded cabbage
1 1/2 cup shredded carrot
1 cup shredded red cabbage
1 small shallot (thinly sliced)
1/4 cup onion (thinly sliced)
1 teaspoon pepper
1/2 lime (juiced)
1 teaspoon of adobe seasoning
1 glass 32oz jar
4 large habanero peppers (thinly slice 3 & cut 1 in half)
1 pair of tongs
3 cups of vinegar/white wine vinegar
4-6 cloves


RECI
In a medium sized bowl add in cabbage, onion, adobe seasoning, salt, lime juice, pepper, habanero peppers and vinegar. Mix with tongs, then add ingredients into jar and pour in vinegar mixture. Refrigerate and let sit for 24 hours before eating (TIP: let mine sit for 1 week before using, this allows veggies to sit and taste so much better).Pikliz is a combination of pickled shredded cabbage, carrot, onions, shallots and habanero peppers. Some people refer to this as Haitian coleslaw with a lot of kick. Normally pikliz is eaten with Griot (Fried pork shoulders), Tassot (Fried beef strips), fried plantain or any fried root. It's really spicy and goes great with fresh fried dishes.


4 cups of pre-packaged coleslaw or
1 1/2 cup shredded cabbage
1 1/2 cup shredded carrot
1 cup shredded red cabbage
1 small shallot (thinly sliced)
1/4 cup onion (thinly sliced)
1 teaspoon pepper
1/2 lime (juiced)
1 teaspoon of adobe seasoning
1 glass 32oz jar
4 large habanero peppers (thinly slice 3 & cut 1 in half)
1 pair of tongs
3 cups of vinegar/white wine vinegar
4-6 cloves


RECIPE:
In a medium sized bowl add in cabbage, onion, adobe seasoning, salt, lime juice, pepper, habanero peppers and vinegar. Mix with tongs, then add ingredients into jar and pour in vinegar mixture. Refrigerate and let sit for 24 hours before eating (TIP: let mine sit for 1 week before using, this allows veggies to sit and taste so much better).