This Haitian Griot Recipe Will Make You Feel Like You’re Back Home
If you’ve ever had griot—that tender, seasoned pork shoulder marinated, cooked down, and fried to perfection—then you already know it’s not just a dish, it’s a cultural event. In this bold, hilarious, and straight-to-the-point version, Ron Ave. walks you through exactly how to make griot the right way: with the proper meat, a flavorful marinade, crispy fried plantains (bannann peze), and a tangy homemade sauce you’ll want to put on everything.
It’s a recipe full of attitude and authenticity, taking you from cleaning the meat all the way to plating it with pikliz and fresh veggies. Whether you’re new to Haitian cuisine or looking to master it, this one’s got you covered—just don’t come in here using the wrong pork cut.
Ingredients
For the Pork:
- Pork shoulder (not pork butt)
- Sour orange juice (fresh or bottled)
- White vinegar
- Fresh lime juice
- Olive oil
- Epi seasoning (see note)
- Garlic paste
- Black pepper
- Garlic powder
- Onion powder
- Paprika
- Adobo all-purpose seasoning
- Complete seasoning
- Sazón Goya
- Caldo de Pollo (chicken bouillon powder or cube)
- Fresh thyme
- Scotch bonnet or habanero pepper
- Fresh parsley
- Salt
For the Fried Plantains (Bannann Peze):
- Green plantains (cut diagonally, thick slices)
- Salt
- Fresh lime juice
- Water (for soaking)
- Vegetable oil (for frying)
For the Sauce:
- Reserved pork cooking juice
- Sliced onions
- Sliced bell peppers
- Lime juice
- ¼ stick of butter
- Tomato paste (from a can)
- Splash of water
To Serve:
- Lettuce
- Tomato slices
- Pikliz (store-bought or homemade)
Step-by-Step Instructions
1. Clean the Meat
- Start with pork shoulder, chopped into chunks.
- Rinse thoroughly using sour orange juice, white vinegar, and fresh lime juice.
- Scrub off any fat, debris, or residue. Rinse and pat dry completely.
2. Season and Marinate
- In a bowl, mix the pork with:
- Epi seasoning (Haitian green seasoning)
- A splash more sour orange
- Olive oil
- Black pepper, garlic powder, onion powder, paprika
- Adobo, complete seasoning, Sazón Goya
- Caldo de Pollo, salt, and garlic paste
- Add fresh thyme, chopped parsley, and scotch bonnet pepper.
- Cover with foil and let marinate for several hours or overnight (the longer the better).
3. Cook the Pork
- Add the seasoned pork and marinade into a pot.
- Optional: add a little oil and water to help the cooking process.
- Cover and cook on medium until the water reduces and the pork is tender.
4. Separate the Sauce
- Once done, remove the pork and set aside.
- Strain and save the cooking liquid—you’ll use it for the sauce later.
5. Fry the Pork
- Heat clean oil in a pan.
- Fry the pork chunks until crispy and golden brown.
- Don’t over-fry—it should jiggle naturally, not feel stiff like a bad BBL.
6. Make the Fried Plantains
- Cut plantains diagonally into thick slices.
- Soak in salted lime water briefly, then dry.
- Fry once until firm, remove and flatten using a tostonera or plate.
- Dip flattened plantains back into the lime water briefly, then fry again until crispy and golden.
7. Make the Sauce
- In a skillet, combine:
- Reserved pork cooking juice
- Sliced onions and peppers
- A squeeze of lime, ¼ stick of butter, and a spoonful of tomato paste
- Add a splash of water and stir until well blended and slightly thickened.
8. Plate and Serve
- On a platter, arrange:
- Fried pork
- Fried plantains
- Lettuce and tomato slices
- Pikliz (spicy Haitian slaw)
- Top with additional sautéed onions and peppers
- Serve the sauce on the side for dipping.
Pro Tips and Serving Suggestions
- Use pork shoulder only—avoid lean cuts or pork butt, or your griot will lack flavor.
- The longer you marinate, the deeper the flavor. Overnight is ideal.
- Double-frying the plantains gives that crispy edge and soft center.
- The sauce is optional, but elevates the whole dish. Make extra—you’ll want leftovers.
- Pair with Jasmine rice, diri djon djon (black mushroom rice), or rice and beans for a full Haitian meal experience.
About the Creator
This version of griot comes from Ron Ave., the no-filter Haitian food voice that brings comedy and culinary precision to your screen. Known for blending humor with cultural pride, Ron shares bold, flavorful recipes with a heavy dose of realness.
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Ron Ave. | ron.avenue