Haitian griot with pikliz

50 minutes



  • 450g of pork fillet, or shoulder, cut into cubes
  • 1/2 lemon, juiced
  • 1 onion, finely chopped
  • 2 spring onions, sliced
  • 1 pepper, finely chopped
  • 3 garlic cloves, crushed
  • 4 cloves
  • 1 orange, juiced
  • 1 lime, juiced
  • 10ml of white vinegar
  • 4 sprigs of fresh thyme
  • 10g of parsley, finely chopped
  • 1 stick of celery, finely chopped
  • 1/2 Scotch Bonnet chilli, finely chopped
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1l chicken stock
  • vegetable oil, for deep-frying


  • 1 cabbage, finely sliced
  • 1 carrot, julienned into matchsticks
  • 1 lime
  • 4 garlic cloves, crushed
  • 1 red onion, finely sliced into rings
  • 5 cloves
  • 1 Scotch Bonnet chilli, sliced (or 2 if you like heat)
  • 3 sprigs of fresh thyme
  • 220ml of white vinegar
  • 220ml of water
  • 2 tsp salt
  • 2 tbsp of sugar


Begin by making the pikliz. Whisk the salt, sugar, water and vinegar together and set aside. Place the rest of the ingredients in a sterilised container, then pour over the pickling liquor and cover. Leave to pickle in the fridge for at least a few hours, but ideally overnight. The longer you leave the vegetables to pickle, the more mature the flavour – a few days is best
Place the pork in a bowl of water with the lemon juice, then add to a large saucepan with the rest of the ingredients for the griot (apart from the vegetable oil). Stir well to combine, then place over a medium heat, bring to a simmer and cook for 25-30 minutes
Use a slotted spoon to remove the pork from the pot and drain the meat on kitchen paper, removing any pieces of onion or thyme that may have stuck to the meat
Heat a deep pan of oil or a deep-fat fryer to 180°C
In small batches, lower the cooked pork into the oil and deep-fry until crisp and golden. Serve with the pikliz on the side