Haitian Pork Griot with Pikliz
Ingredients
Pork Griot
- 1 Scotch bonnet small, substitute habanero chile
- 1 onion medium, diced
- 1 bell pepper green, small, diced
- 1 bell pepper red, small, diced
- 40 g italian parsley fresh, chopped more for serving
- 1 tbsp salt
- 1 tbsp pepper black, coarsely ground
- 6 sprigs thyme fresh, plus more thyme leaves for serving
- 2 cloves garlic finely chopped
- 60 ml cider vinegar
- 1 orange juice
- 1 lemon juice
- 1/2 lime juice
- 1 tbsp Worcestershire sauce
- 1.5 kg pork shoulder not too lean, cut into 1 1/2-inch chunks
- 2 tbsp coconut oil melted, or olive oil
- rice cooked, for serving
Pikliz (4 cups)
- 1/4 cabbage large, thinly sliced, cut crosswise 2-3 times for shorter shreds
- 150 g carrots julienned or grated
- 75 g shallots thinly sliced
- 6 Scotch bonnet peppers stemmed, quartered (substitute habaneros)
- 3 sprigs thyme
- 8 whole cloves
- 1 tsp salt
- 700 ml white vinegar distilled, or more
- 3 tsp fresh key lime* (or regular limjuice
Instructions
Pork Griot
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Quarter the chile and remove the seeds and the membranes. Finely chop one quarter; leave the rest in whole pieces. Handle the pieces carefully, preferably while wearing gloves; they are extremely hot.
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Transfer the quartered and chopped chiles to a large Dutch oven or heavy pot with a lid. Add the onion, bell peppers, parsley, salt, pepper, thyme and garlic. Stir in vinegar, orange juice, lemon juice, lime juice and Worcestershire sauce. Mix in the pork. Cover the pot and refrigerate it overnight.
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The next day, remove it from the refrigerator at least 1 hour and no more than 3 hours before cooking. Heat the oven to 325 degrees. Place the pot over high heat and bring the liquid to a simmer; cover it and put the pot in the oven. Cook, stirring occasionally, until the meat is very tender, about 1 1/2 to 2 hours.
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Using a slotted spoon, remove the meat from the pot, allowing all excess liquid to drip back into the pot and picking any bits of vegetables or herbs off the meat. Transfer the meat to a rimmed baking sheet. Drizzle the meat with 2 tablespoons oil and salt to taste, and toss gently to coat.
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Strain braising liquid, discarding any solids. Return the sauce to the pot and simmer over high heat until it is reduced by about half, about 25 to 30 minutes.
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Meanwhile, heat the broiler. Broil the meat, tossing occasionally, until the meat is evenly browned, about 5 to 10 minutes. You want it nicely browned in spots but not so brown that it dries out.
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To serve, drizzle the meat with additional oil and top it with sauce, parsley and thyme leaves. Serve it on a bed of rice with pikliz on the side.
Pikliz
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Pack the cabbage, carrots, shallots, peppers, thyme, cloves, and salt into a 1 1/2-quart resealable jar. Add the vinegar and lime juice, seal the jar, and shake it until the ingredients are distributed and the salt is dissolved. Add more vinegar if needed to just cover the vegetables. Chill, shaking gently twice daily, at least 3 days before serving.
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Do Ahead
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Pikliz can be made 1 month ahead. Seal and chill. This bright and fiery Haitian condiment (pronounced “pick-lees”) is traditionally served with meats and fried food to balance rich flavors.
Recipe Notes
* The Difference Between a Key Lime & a Regular Lime | Tasting
Key limes, also known as Mexican or West Indian limes, are more aromatic, with tarter and more floral juice. They are slightly yellow in color and contain more seeds. … But fresh Key lime juice is worth the elbow grease, so don’t compromise with the bottled stuff. 5 juil. 2016
Explanation by Tablewww.tastingtable.com › cook › national › key-lime-pie-di..
Haitian pork griot recipe by Melissa ClarK / New York Times
Featured in: Haitian Griot Is A Postcard From The Caribbean.
Haitian pork griot photo by https://www.africanbites.com/pork-griot-porc-de-griot/
Pikliz recipe on https://www.epicurious.com/recipes/food/views/pikliz-haitian-pickled-vegetable-relishby Nils Bernstein January 2016
Pikliz photo by Chelsea Kyle, Food Styling by Molly Baz