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Haitian Griot with Pikliz
Twice Cooked Pork with Spicy Caribbean Coleslaw

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Ingredients

Haitian Griot
Twice Cooked Pork

1 to 2 pounds boneless pork shoulder, chopped into cubes

½ cup vinegar

1 sour orange, grapefruit or lime

3 cloves garlic

1 green pepper

1 white onion

½ bunch parsley

Juice of 1 lime

Salt, to taste

Coconut oil

Black pepper, to taste

1 Scotch bonnet or habanero pepper

Flour

Oil for frying

Pikliz
Spicy Caribbean Coleslaw

2 cups shredded cabbage

1 cup shredded carrot

½ cup julienned mango

½ cup julienned pineapple

1 red onion, thinly sliced

2 chives/scallions, finely chopped

1 red pepper, thinly sliced

2 to 3 habaneros (scotch bonnet) peppers

1½ cups vinegar

¼ cup brown sugar

¼ cup fresh lime juice

Salt and pepper, to taste

Ground cloves, to taste

Directions

 

 

Haitian Griot
Twice Cooked Pork

  1. Pour vinegar over pork, squeeze citrus on top and sprinkle with salt. Let rest for at least one hour (two is better). Drain.
  2. Make a blended marinade from the other Place pork into a mixing bowl. Combine remaining ingredients and then rub into pork. Cover and marinate in refrigerator for at least two to three hours, preferably overnight.
  3. Preheat oven to 350 degrees.
  4. Place pork into a pan, top with lid, and place in oven. Braise three to four hours or until meat is soft and falling apart. Do not add water or liquid.
  5. Remove from oven, and let cool.
  6. From this point the pork can be coated in a flour and spice mix and fried crispy, oven baked (the healthier version) or simply enjoyed as is.

Pikliz
(Spicy Caribbean Coleslaw)

“This dish is a spicy, bright, citrusy and fruity Caribbean coleslaw traditionally served with rich meats, stews or fried foods.”

– Chef Paul Yellin

  1. Heat vinegar over medium heat, and add brown sugar to pot. Stir to dissolve.
  2. Assemble cabbage, carrot, mango, pineapple, red onion, chives and red pepper in a mixing bowl and pour vinegar/brown sugar mixture over vegetables. Allow mixture to marinate.
  3. Add salt, habanero peppers and lime juice to taste. Stir slaw several times over an hour, then cover and refrigerate until ready to use.

 

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