Griot (Island Fried Pork)

Total Time:
8 hr 20 min
1 hr
5 hr
2 hr 20 min

6 servings

  • 2 pounds pork, cut into medium cubes
  • 1 1/2 cups lime juice
  • 1 small Scotch bonnet or habanero chile pepper
  • 2 cups chopped celery
  • 1 cup orange juice
  • 1 cup lemon juice
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup cider vinegar
  • 1/4 cup chopped fresh parsley, plus extra for serving
  • 1/4 cup chopped scallions
  • 4 cloves garlic
  • 3 sprigs fresh thyme, plus extra leaves for serving
  • 2 cubes chicken bouillon
  • 1/2 onion, chopped
  • Kosher salt and freshly ground black pepper
  • 10 cloves
  • Canola oil, for frying and drizzling
  • Cooked rice, for serving
  • Toss the pork with 1/2 cup of the lime juice and then drain the juices and reserve the pork.

  • Quarter the Scotch bonnet and remove the seeds and membranes, preferably while wearing gloves (these chiles are extremely hot). Finely chop one quarter; leave the others whole. Transfer all of the Scotch bonnet to a large Dutch oven or heavy pot with a lid.

  • Add the celery, orange juice, lemon juice, green bell pepper, red bell pepper, vinegar, parsley, scallions, garlic, thyme, bouillon, onion, remaining 1 cup lime juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper to a food processor and process until smooth. Pour the mixture into the Dutch oven with the Scotch bonnet. Stir in the cloves. Mix in the pork. Cover the pot and refrigerate at least 4 hours and up to overnight.

  • Remove the pot from the refrigerator 1 hour before cooking. Place the pot over high heat and add 8 cups water. Bring to a boil and reduce to a simmer; cover and cook, stirring occasionally, until the meat is very tender and the liquid has been reduced by a third, 1 1/2 to 2 hours.

  • Remove the meat gently with a slotted spoon and set aside to cool.

  • In a large saucepan or deep fryer, heat enough oil to cover the pork to 350 degrees F. Working in batches, pat the pork dry and fry until golden brown, 3 to 5 minutes.

  • To serve, drizzle the pork with oil and sprinkle with parsley and thyme leaves. Serve on a bed of rice.

  • Special equipment: a deep-fry thermometer

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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