Haitian Griots Recipe

Name: Haitian Griots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 garlic cloves, coarsely chopped; 5 scallions, coarsely chopped; 2 teaspoons thyme leaves (prefer fresh but dried is ok); 1 teaspoon fresh ground black pepper; 2 scotch bonnet peppers, coarsely chopped; 1 medium onion, thinly sliced; 1 red bell pepper, thinly sliced; 2 oranges, juice of; 3 limes, juice of; 6 whole coffee beans; kosher salt, to taste; 2 lbs boneless pork shoulder, diced into 1/2-inch-thick chunks; 1 1/2 cups water; 2 tablespoons vegetable oil

Servings: persons

4 garlic cloves, coarsely chopped
5 scallions, coarsely chopped
2 teaspoons thyme leaves (prefer fresh but dried is ok)
1 teaspoon fresh ground black pepper
2 scotch bonnet peppers, coarsely chopped
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
2 oranges, juice of
3 limes, juice of
6 whole coffee beans
kosher salt, to taste
2 lbs boneless pork shoulder, diced into 1/2-inch-thick chunks
1 1/2 cups water
2 tablespoons vegetable oil

1
In a blender, combine the garlic with the scallions, thyme, black pepper, chiles, onion, bell pepper, orange and lime juices, coffee beans and 2 teaspoons of salt, and puree.
2
Transfer to a resealable plastic bag. Add the pork shoulder cubes to the bag and turn to coat. Refrigerate the pork overnight.
3
Preheat the oven to 325 degrees F. Remove the pork from the marinade and transfer to a Dutch oven or covered casserole dish. Add the water and bring to a boil. Reserve the marinade.
4
Cover and braise the pork in the oven for 1 hour and 30 minutes, stirring the cubes a few times, until tender; transfer them to a bowl.
5
Boil the braising liquid until reduced to 1 cup (approx. 10 minutes). Strain into a saucepan and boil until reduced to 1/2 cup (approx. 8 minutes). Add the marinade and boil for 1 minute.
6
Lightly season the pork with salt and add the reduced sauce. Stir well. In a nonstick skillet, heat the vegetable oil. Add the pork and cook over medium-high heat until the cubes are browned and glazed, about 2 minutes per side, then serve.

1035

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 garlic cloves, coarsely chopped, 5 scallions, coarsely chopped, 2 teaspoons thyme leaves (prefer fresh but dried is ok), 1 teaspoon fresh ground black pepper, and more.

Yes, Haitian Griots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Haitian Griots

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