Griot with Cajun Seasoning
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Griot with Cajun Seasoning (Fried Pork bits with Cajun Seasoning)

Griot, one of the traditional dishes of Haiti, is pork meat cubes seasoned to perfection, fried, and served with fried plantains and salad. The perfect meal for celebrating the start of a beautiful weekend.

If you enjoy an excellent griot recipe, well, this one is sure to be your second favorite recipe. I say favorite because of the Noubes Cajun Seasoning, Salt-Free. This ultimate all-purpose seasoning adds tons of bold flavors from its smoky, garlicky, and peppery taste.

The best part about this recipe is that you wouldn’t have to worry if you run out of Pikliz. The peppery taste of the Cajun Seasoning makes up for it. It gives us the divine taste we all love when savoring a bite of Griot topped with Pikliz.

Griot with Cajun Seasoning

Do you know what Griot is?

Griot is the name of one of the many favorite dishes in Haitian cuisine that everyone loves. Pork shoulder or pork butt, sliced into cubes, seasoned, boiled, and then fried until golden brown. Roasting and grilling are alternative ways to enjoy this wonderfully spiced meat.

This dish is so delicious that it balances the spices, seasoning, and acidic taste from lime juice and sour orange juice. Many people will add a combination of lime and sour orange juice and others either lemon juice or sour orange juice. I often hear that the sour orange gives the meat a nice golden color when deep-fried. I am not sure if that is true, but whatever the case, Griot does sure taste good.

The ingredients you will need to make the Grio with Cajun Seasoning.

  • Pork shoulder or Picnic Shoulder: you can choose either or pork butt if you want. Either purchase a whole pork shoulder and cut it yourself or buy already cut pieces and make sure that there are also a few bones attached to a couple of the pieces.
  • Sour orange juice: You many find this item at your local supermarket, at a West-Indian food store, Walmart or on Amazon. Do not substitute this ingredient for regular orange juice. It is not the same.
  • Fresh Lime Juice: no lime? Don’t worry, you can use lemon juice. It is not the same but it is a good subtitute. Lime is more acidic than lemon.
  • Kosher Salt or Sea Salt: do not use table salt, it is saltier. You can also use himalyan salt. Always measure the right amount of salt.
  • Parsley: fresh parsley is better but you can use dried parsley leave as well and the same amount.
  • Thyme: fresh thyme leaves have more savory flavor. I usually use a couple of sprigs if I am too lazy to use the leaves only.
  • Scallions: you can also use chives as a one of the best substitute. This ingredients if necessary for a slight taste of onion. Shallots and onion are excellent substitute also,
  • Ground black pepper: this spice makes the pork taste so good. A good tip to remember.
  • Vegetable oil for frying: only if you are frying the meat. If not, place the boiled pork pieces on a prepared baking dish and roast at 350 F until the meat is golden brown.
  • Noubess Cajun Seasoning, Salt-Free: this is the surprise spice. It wonderfully marries all the ingredients together. One of the best all-purpose spice to use in many dishes. And this one is salt-free!

How to make the Griot

The instructions for the recipe are about the same as making the regular recipe for Haitian Griot.

  1. Juice the limes and set the liquid aside. Do not throw away the limes juices or the lime or lemon skins.
  2. In a bowl add meat and rub lime pieces/skins on each meat pieces to clean. Rinse with water and put aside.
  3. In a separate dish add all the remaining ingredients except the oil and stir.
  4. Add the meat pieces in a ziplog bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor.
  5. Add the meat and marinade into a heavy pan or pot and boil on low to medium high heat covered for about 30 – 45 minutes until the meat is tender. Remove the meat only from the pot and fry in batches in hot oil. Reserve the liquid to make a Creole Sauce later. Remove from the oil and place on plate covered with paper towel to remove any excess oil.
  6. If roasting in the oven, prepare a baking dish and add the meat pieces. Do not overcrowd the pan. Preheat the oven 375°F degree and roast the meat until golden brown, about 25 – 30 minutes. Remove and serve hot with fried plantains and a salad.
Griot with Cajun Seasoning
Griot with Cajun Seasoning

Tips and Notes for the recipe

  • Let the meat marinate longer for more flavor.
  • Use your spice blend recipe or our seasoning recipe to replace the combination of the fresh herbs.
  • If you like spicy meat, add more Noubess Cajun Seasoning, Salt-Free.
  • Do not use regular orange juice if you have sour orange juice. They are not the same. You can use lemon or lime juice only to replace the sour juice.
  • The best griot recipe is made with the correct seasoning and spices and fried to a golden brown. Do not ever fry the pork meat until the pieces are crispy. The meat pieces will lose their moisture, be hard to chew, and not be appetizing.

Here’s the recipe

Griot with Cajun Seasoning

Griot with Cajun Seasoning (Fried Pork bits with Cajun Seasoning)

Griot with Cajun Seasoning is the perfect dish for celebrating the start of a beautiful weekend. Pork meat marinated, cooked and fried to golden brown.
5 from 2 votes
Prep Time 45 mins
Cook Time 45 mins
Course Dinner, Lunch
Cuisine Caribbean
Servings 4
Calories 323 kcal

Ingredients
  

  • 3 lb pork shoulder or Picnic Shoulder. Cut in 5cm – 8cm 2″ – 3″
  • ½ cup sour orange juice
  • ½ cup lime juice fresh about 2-3 limes
  • 1 tablespoon kosher salt
  • 1 tablespoon parsley chopped
  • ½ tablespoon thyme leaves only
  • 2 stalks scallions chopped
  • 1 tbsp Noubess Cajun Seasoning Salt-Free
  • ¼ teaspoon ground black pepper
  • vegetable oil for frying

Instructions
 

  • Juice the limes and set the liquid aside. Do not throw away the limes juices or the lime or lemon skins.
  • In a bowl add meat and rub lime pieces/skins on each meat piece to clean. Rinse with water and put aside.
  • In a separate dish add all the remaining ingredients except the oil and stir.
  • Add the meat pieces in a ziplock bag or bowl with all spices and let marinate for at least 30 minutes before cooking. Marinate for a longer period of time for more flavor.
  • Add the meat and marinade into a heavy pan or pot and boil on low to medium-high heat covered for about 30 – 45 minutes until the meat is tender. Remove the meat only from the pot and fry in batches in hot oil. Reserve the liquid to make a Creole Sauce later. Remove from the oil and place on a plate covered with a paper towel to remove any excess oil.
  • If roasting in the oven, prepare a baking dish and add the meat pieces. Do not overcrowd the pan. Preheat the oven to 375°F degree and roast the meat until golden brown, about 25 – 30 minutes. Remove and serve hot with fried plantains and a salad.

Notes

  • Let the meat marinate longer for more flavor.
  • Use your spice blend recipe or our seasoning recipe to replace the combination of the fresh herbs.
  • If you like spicy meat, add more Noubess Cajun Seasoning, Salt-Free.
  • Do not use regular orange juice if you have sour orange juice. They are not the same. You can use lemon or lime juice only to replace the sour juice.
  • The best griot recipe is made with the correct seasoning and spices and fried to a golden brown. Do not ever fry the pork meat until the pieces are crispy. The meat pieces will lose their moisture, be hard to chew, and not be appetizing.

Nutrition

Calories: 323kcalCarbohydrates: 4gProtein: 41gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 139mgSodium: 1905mgPotassium: 812mgFiber: 1gSugar: 1gVitamin A: 1076IUVitamin C: 15mgCalcium: 48mgIron: 3mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword fried pork, fritaille, Griot Sandwich, pork bits
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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