Haitian griot with pikliz

4
50 minutes

Ingredients

Griot

  • 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

Pikliz

  • 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

Method

1
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
2
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
3
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
4
Heat a deep pan of oil or a deep-fat fryer to 180°C
5
In small batches, lower the cooked pork into the oil and deep-fry until crisp and golden. Serve with the pikliz on the side