½ cup chopped shallots
½ cup chopped onions
Black pepper to taste
Minced hot pepper to taste
1 teaspoon chopped fresh thyme
1/3 cup fresh lemon juice
2/3 cup fresh orange juice
3 teaspoons salt
3 lbs boneless pork shoulder cut into large cubes
2 cups water
3 tablespoons oil
- Add the shallots, onions, black pepper, thyme, hot pepper, lemon and orange juice and salt to a bowl or cup and stir mix thoroughly.
- Put the pork into a large zip plastic bag. Pour the marinade into the bag, squeeze out the excess air, close the bag and with your hand and mix the marinade and meat together. Place the bag on a plate and refrigerate. Marinate overnight or for at least 6 hours.
- Remove the marinated pork and bring up to room temperature.
- Pour the content of the bag – meat and marinade, along with 2 cups of water into a pressure cooker or large pot and stir to mix. If using a pressure cooker, close pressure cook for 8 – 10 minutes (time begins from the first whistle). If using a regular pot, cover, bring to a boil and cook for 45 minutes. The liquid should dry out. If it isn’t at this stage then let it continue to boil until it has or open the pressure cooker and let it boil until the liquid is gone.
- Heat oil in pan until very hot.
- Add pork to pan and let fry (sauté), turning a few times at 1-minute intervals until the pork is brown and the outside crusty.
Recipe by Cynthia Nelson from Staebroek News.
Griot is often served with Ti-Malace sauce, fried plaintains, Haitian accra, and rice and bean sauce.