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Appetizers

Appetizers/ Dinner

Griyo aka Griot (Baked Pork Shoulder)

Let’s start this post off by talking about Fritay, oh fritay, how I love you so. One of my fondest memories was the last time I went to Haiti back in 2008 and I ate fritay on a daily basis, not the healthiest but I loved every minute of it (he he he). If you’re not familiar with what fritay is, here is a brief explanation:
Simply it is just fried foods.


Fritay usually includes: 
Griyo or Griot (fried pork shoulder) 
Tasso bèf (fried beef) 
Tasso kabrit (fried goat)
Sosis (fried sausage)
Akra (fried malanga fritters)
Banann peze (fried green plantains) 
Marinad (fritter that is mainly flour and spices, you can add chicken, salt-fish, smoked herring or no meat at all)

Fritay is typically served with pikliz (a spicy coleslaw of shredded cabbage, carrots, scotch bonnet peppers, vinegar, etc.


In Haiti you can find women selling fritay on the streets. In the United States, in areas where there are large Haitian populations, there are restaurants that only sell fritay.

Since fritay is so delicious and wonderful I decided to do a Fritay Series, Yayyyyyyyyyyy LOL. But I’m only posting recipes for 4 items which are: Griyo, Akra, Banann peze, and last but not least my favorite Marinad (I love marinad).
First Up is Griyo as you can tell by the title of this post. Griyo is usually fried but I baked mine to make it somewhat healthy, somewhat LOL. Before moving along to cooking griyo you have to clean and marinate it first, click here to see that post on how to do that.

Watch me make griyo here:

 

Griyo aka Griot (Baked Pork Shoulder)

Print Recipe
Serves: 4-5 Cooking Time: 10-15 minutes

Ingredients

  • 3 lbs marinated pork shoulder
  • 1 1/2 tablespoons tomato paste
  • 1 cup bell peppers, sliced
  • 1 cup onions, sliced
  • 1 hot pepper (scotch bonnet)
  • 2 cups water (to boil pork)
  • 1 1/2 cups water or broth (for sauce)

Instructions

1

Preheat oven to 350℉ degrees

2

On a high flame, place pork, hot pepper and 2 cups of water in a medium pot, slightly cover and cook for 45 minutes or until fork tender.

3

Remove meat from pot, reserve liquid. Put meat into a baking dish lined with aluminum foil and bake uncovered directly under the broiler (bring oven rack to the top of the oven, as far up as you can). Bake for 20 minutes.

4

After 20 minutes turn oven up to 400℉ to 450℉ degrees, turn griyo over to brown the other side for 20-25 minutes (temperatures vary oven to oven, keep an eye on it). Remove from oven.

5

In the medium pot that has the liquid add broth, tomato paste and mix well. Add bell peppers, onions and mix; let simmer for 10 minutes. Serve griyo and sauce with banann peze. Enjoy!

Appetizers

How to Clean and Marinate Pork Shoulder

Griyo (Griot), is cubed pork shoulder that has been deep fried or baked. Before you can have that deliciousness in your tummy you have to clean and marinate your meat first. Using the ingredients pictured below, minus the hot pepper, you can do that.

I used a little over 3 pounds of pork shoulder. When you are buying your pork shoulder ask the butcher to cube it for you to save you from doing all the hard work at home, plus thats what they are there for, to help you. I usually get mine from the meat market but please note that even if you buy your pork shoulder from the supermarket you can bring it to the butcher and ask them to cube it for you.

Be sure to keep the fat and skin on the meat, I know it sounds unhealthy but trust me it makes the Griyo authentic like the kind you would get on the streets from the women selling Fritay (fried foods) in Ayiti.

When you’re all done cleaning and marinating it, this is what it will look like. The longer you marinate it the more time the meat will have to soak up all that goodness and the better your end product will taste. I marinated mine for 5 hours.

Watch me clean and marinate pork shoulder here:

How to Clean and Marinate Pork Shoulder

Print Recipe
Cooking Time: 30-40

Ingredients

  • 3 lbs pork shoulder, cubed (Do not remove fat or skin)
  • 1 cup sour/bitter orange juice
  • 1/2 cup epis
  • 1 lime, cut in half
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon sea salt
  • 1/2 tablespoon seasoned salt
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt-free blended herbs

Instructions

1

Thoroughly mix all dry spices together and set aside. In a medium bowl add your meat, squeeze lime juice over it and proceed to rub each piece with lime halves.

2

Pour 1/2 of the sour orange juice over the meat and mix, let it sit for two minutes then rinse it off under cold water, discard water.

3

Pour remaining 1/2 of sour orange juice and epis on pork and mix. Pour dry spices over meat and mix thoroughly being sure to coat each piece. Cover and marinate in the fridge for 2 hours or more.

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