Zesty Haitian Griot with Pikliz and Rice
A Flavorful Pork Delight with Spicy Pickled Vegetables
Indulge in this traditional Haitian dish where marinated pork is cooked to crispy perfection, accompanied by spicy, tangy pikliz and fluffy rice.
- 3 h 45 min
- 6
- Intermediate
Ingredients
For the Pork Marinade
For the Pikliz
For the Rice
For Cooking the Pork
Preparation
Marinating the Pork
Combine Marinade Ingredients
In a large bowl, combine lime and lemon juice, minced Scotch bonnet pepper, garlic, salt, black pepper, thyme leaves, and olive oil.
Ensure the pork is well marinated for maximum flavor infusion.
Coat Pork
Add pork pieces, ensuring they are well-coated with marinade.
Marinate
Cover and refrigerate for at least 2 hours or overnight for best results.
Preparing the Pikliz
Combine Vegetables
In a medium bowl, combine cabbage, carrot, onion, hot peppers, and salt.
Handle Scotch bonnet peppers with care to avoid skin irritation.
Add Vinegar
Pour vinegar over the vegetables, ensuring they are submerged.
Let Pikliz Marinate
Cover and let sit for at least 1 hour, or refrigerate overnight for a spicier outcome.
Pikliz flavor deepens with a longer marinade time.
Cooking Process
Sauté the Pork
Heat vegetable oil in a large pot over medium heat; add marinated pork and cook until caramelized.
Simmer the Pork
Add water to the pot and bring to a simmer; cover and cook on low heat until tender, about 1 hour.
Cook the Rice
In a separate pot, combine rice, water, coconut oil, and salt; bring to a boil, then reduce heat and cover until water is absorbed and rice is fluffy.
Plating & Serving
Zesty Haitian Griot with Pikliz and Rice
Zesty Haitian Griot with Pikliz and Rice
Plate the Dish
Serve the crispy pork pieces next to a mound of fluffy rice with a generous serving of pikliz on the side.