Sunday Herald Life - - FOOD & DRINK - By Peggy Brunache

Griot/griyo/grillot (pro­nounced “gree-O”) is one of our best-loved dishes. It’s fried, mar­i­nated pork shoul­der chunks, of­ten served with fried plan­tains. You’ll never at­tend a cel­e­bra­tion and not see it in bounty with “pik­liz” sauce (a spicy pick­led scotch bon­net dress­ing) on the side. I of­ten have it when vis­it­ing Haitian friends in Lon­don or Glas­gow. 2.3 kg pork shoul­der, rind re­moved, cut in two-inch cubes 2 sour or­anges, cut in half (or 3 halved limes if you can’t find sour or­anges) 5 tb­sps cider vine­gar ½ tsp salt 1 tsp pep­per 2 shal­lots, crushed and minced 4 gar­lic cloves, crushed and minced 1 small onion, minced Few sprigs pars­ley 1 tbsp dried thyme 1 Scotch bon­net pep­per Oil for fry­ing In a large pot, add the cubed pork. Rinse the meat with cold wa­ter and dis­card ex­cess wa­ter. You can re­peat this method once or twice more. Rub the citrus halves over the meat pieces, with the juices fall­ing back into the pot and over the rest of the meat. This process is what Haitians call “clean­ing” the meat. Don’t worry if you don’t clean ev­ery sin­gle piece, the juices will even­tu­ally touch all pieces. If there is any re­main­ing juice in the halves, squeeze into the pot and dis­card the rinds. Add the re­main­ing in­gre­di­ents (ex­cept the oil) into the pot. Mix by spoon or by hand. Let the meat mar­i­nate at least 1 hour in the re­frig­er­a­tor. Overnight is prefer­able. To cook the meat, place pot on the hob. Add enough wa­ter to the meat and mari­nade un­til the wa­ter is just flush with the meat (the pieces needn’t be com­pletely un­der­wa­ter) and cover with the lid. Boil the meat at medium-high heat for 25-40 mins un­til ten­der or un­til the wa­ter is nearly evap­o­rated. Re­move from heat and set the pot aside. The meat can then be pan-fried (tra­di­tional method) or oven-fried. To pan-fry: In a large fry­ing pan, add enough oil so that it fills up a quar­ter to one-third of the pan for shal­low fry­ing. Heat oil un­til hot. Us­ing a slot­ted spoon or tongs, add pork cubes to the pan. Do not add herbs, pep­per or onions to the fry­ing pan. Since the pork is al­ready cooked, you need only to fry it un­til brown. Be aware that any fat rind on the cubes will cause the oil to fry and splat­ter. Once brown, re­move each piece and place on plate with pa­per tow­els to soak ex­cess oil. To oven-fry: Pre­heat oven (with a fan) to 175C/ gas mark 4 Place meat cubes in oven pan (with re­main­ing juices if any) and bake for 40 mins or un­til golden brown. Serve with rice or plan­tains and some hot pep­per sauce.

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