Fried Pork and Fried Plantain (Griot ak bannann peze) Haitian style
Fried Pork (Griot)
2lbs(900g) pork shoulder, cut into 1inch (2.5cm) size cubes
1 sour orange (also called bitter orange) – alternatively you can replace with a bit of vinegar and lime juice
2 good sized shallots, chopped
3 cloves of garlic, chopped
2 scotch bonnet peppers, chopped
3-4 sprigs of fresh parsley
1 ½ tsp of salt
Vegetable oil for frying
Garnish: thinly sliced green pepper, raw onion rings and PICKLIZ® for the final touch
- Combine the shallots, garlic, scotch bonnet and parsley into a blender. Blend into a puree for two minutes.
- Mix together in a bowl the pork, sour orange juice and the paste from the blender and salt. Mix well. Marinate and refrigerate for minimum of an hour or overnight.
- Pour the pork mixture into a large pot and simmer at a very low flame for about 1½ hours. No need to add water. When the pork is cooked, drain and rinse in a colander.
- Allow the rinsed pork to dry on a cutting board for about 15-20 minutes – or paper towel dry.
- Heat oil in a work or black skillet and fry pork to a golden brown.
- Healthy tip: instead of frying the pork, cook it in the oven.
- Garnish with sliced green pepper, onion rings and PICKLIZ®
FRIED PLANTAINS / BANNANN PEZE Fried plantains or “bannann peze” in creole, is the essential accompaniment to griot, fried pork. It can also be served with any other meat.
½ cup vegetable oil or ½ cup corn oil
2 medium sized green plantains, peeled
1 tablespoon salt
1 tablespoon vinegar
Peel plantains and slice them crosswise into ½ thick slices.
Heat oil in a deep frying pan on medium heat.
In a small bowl, add vinegar and water and set aside.
Add plantains in hot oil.
Cook plantains for 5 to 7 minutes on each side.
Remove plantains and lower heat.
Quickly flatten the plantains using a plantain smasher or two dishes if you do not have one.
In the meantime, prepare some hot water and add a tablespoon of salt.
Soak flattened plantains in hot water mixture and place one more time in oil on medium heat.
Turn plantains on each side until golden brown.
Place fried plantains on paper towels to remove excess oil. Season with sea salt.
Serve hot. Serve it with “griot” (fried pork) and PICKLIZ® Bon Apeti!
Image and recipe courtesy of PICKLIZ®.net
- Joanne Crossley