Griot Haïtien (Citrus-Marinated Crispy Pork with Spicy Pikliz & Bannann Peze) – Authentic Haiti Recipe
Haiti’s world-famous street and feast dish: citrus-braised pork pan-crisped alongside crunchy plantains and tangy pikliz.
- Country of Origin
- 🇭🇹 Haiti (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Cubed pork shoulder, Twice-pressed crispy green plantains, Fiery pickled cabbage-carrot pikliz, Sour orange and lime juice, Haitian épis herb paste
Ingredients for Griot Haïtien (Citrus-Marinated Crispy Pork with Spicy Pikliz & Bannann Peze) (4 Servings)
- 1.25 lbs (or 2.5 cups) cubed pork shoulder, prepped into bite-sized pieces
- 1.5 cups twice-pressed crispy green plantains, washed and trimmed
- 1 cup fiery pickled cabbage-carrot pikliz
- 1 medium onion and 3 cloves garlic, finely minced with sour orange and lime juice
- 1.5 tbsp traditional Haiti seasoning (Haitian épis herb paste, cloves, scotch bonnet)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and sour orange and lime juice for 2–3 minutes until softened and fragrant.
- Add cubed pork shoulder and twice-pressed crispy green plantains along with Haitian épis herb paste, cloves, scotch bonnet, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with fiery pickled cabbage-carrot pikliz and serve straight from the skillet.