Griyo aka Griot (Baked Pork Shoulder)

October 19, 2015

easy

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.