Name: Haitian Pork Griot
Ingredients: 1 Scotch bonnet or habanero chile; Epis (Haitian seasoning base, see below); 1 medium onion, diced; 1 green pepper, diced; ¼ cup parsley + more for serving; 1 tbsp salt; 1 tbsp ground black pepper; 6 sprigs fresh thyme; 2 garlic cloves, finely chopped; ¼ cup cider vinegar; Juice of 1 orange; Juice of 1 lemon; Juice of ½ lime; 1 tbsp Worcestershire sauce; 3 lb pork shoulder, cut into 1 1/2-inch chunks; 2 tbsp coconut oil or olive oil, more as needed; 10 parsley sprigs; 2 celery stalks; 2 cups cilantro; 2 green bell peppers; 3 scallions; 2 chicken bouillon cubes; 5 thyme sprigs; 3 garlic heads; Juice of 1 lime; ¼ cup olive oil; 1 tbsp vinegar

Description

A deliciously shareable Haitian dish.

Ingredients

Scale

For the griot:

1 Scotch bonnet or habanero chile
Epis (Haitian seasoning base, see below)
1 medium onion, diced
1 green pepper, diced
¼ cup parsley + more for serving
1 tbsp salt
1 tbsp ground black pepper
6 sprigs fresh thyme
2 garlic cloves, finely chopped
¼ cup cider vinegar
Juice of 1 orange
Juice of 1 lemon
Juice of ½ lime
1 tbsp Worcestershire sauce
3 lb pork shoulder, cut into 1 1/2-inch chunks
2 tbsp coconut oil or olive oil, more as needed

For the epis:

10 parsley sprigs
2 celery stalks
2 cups cilantro
2 green bell peppers
3 scallions
2 chicken bouillon cubes
5 thyme sprigs
3 garlic heads
Juice of 1 lime
¼ cup olive oil
1 tbsp vinegar

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Instructions

For the griot:

Quarter and chop the chiles then add epis, onion, bell pepper, parsley, salt, pepper, thyme, and garlic into a heavy pot with a lid. Mix in vinegar, juices, and Worcestershire sauce. Add the pork. Cover pot and refrigerate overnight.
The next day, remove from the fridge at least no more than 3 hours before cooking. Preheat oven to 325 degrees. On stovetop, heat on high and bring to a simmer then cover and transfer to the oven. Cook, stirring occasionally, until meat is very tender, about 1 1/2 to 2 hours.
Remove meat from the pot with slotted spoon, allowing excess liquid to drip back into the pot. Pick any veggies and herbs off the meat, and then transfer meat to a baking sheet. Drizzle meat with 2 tablespoons oil and a pinch of salt and toss to coat. To make a sauce, strain cooking liquid through a mesh sieve to remove solids. Return sauce to pot and simmer over high heat until reduced by half, 25 to 30 minutes.

I love to deep-fry the griot, but it gets pretty messy, so here is the broil method:

Fire-up the broiler and then add the meat, tossing occasionally until meat is evenly browned, about 5 to 10 minutes. To serve, drizzle pork with oil, crown with sauce, and garnish with parsley and thyme. Serve with rice and a side of pikliz.

For the epis:

Blend all ingredients in a blender or food processor. Store in mason jars and refrigerate. Great for marinating and adding life to any savory dish, and also can be used as a dipping sauce.