Griyo (Haitian Fried Pork)
In short: Haitian pork shoulder marinated in sour orange and herbs, simmered until tender, then fried until the cubes are crisp outside and juicy inside. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Resting
- 4 h
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 520 kcal
Griyo is the dish most people mean when they say Haitian pork: chunks of shoulder marinated in sour orange and herbs, simmered until tender, then fried until the outside is deeply browned and crisp. The two-step method keeps the inside juicy. It is served at parties and Sunday meals with fried plantains, rice and a jar of pikliz, whose sharp heat balances the richness.
Instructions
- Blend the scallions, garlic, parsley, thyme, bell pepper, scotch bonnet, cloves, salt and both citrus juices to a coarse paste.
- Toss the pork with the paste, cover and marinate in the fridge for at least 4 hours, or overnight.
- Put the pork and all the marinade in a heavy pot with the water. Bring to a boil, cover and simmer over low heat for 45 minutes.
- Uncover and continue simmering for 30 to 40 minutes, stirring now and then, until the liquid has evaporated and the pork is very tender. Lift the cubes out and let them drain for 10 minutes.
- Heat the oil in a deep skillet to 180°C (350°F). Fry the pork in batches for 5 to 6 minutes, turning, until deep brown and crisp on the outside.
- Drain on paper towels and sprinkle with a little salt. Serve hot with pikliz, fried plantains and rice.
Tips
- No sour orange? Use 2 parts orange juice to 1 part lime juice. Keep the scotch bonnet seeded for flavor with little heat, or leave it out for a mild version.
- The pork can be simmered a day ahead and fried just before serving. Dry the cubes well before they go into the oil to avoid spattering.
Questions and answers
What is the difference between griyo and carnitas?
Both are simmered and then browned pork, but griyo is marinated in sour orange, herbs and scotch bonnet, and finished with a hot, crisp fry. Carnitas are cooked slowly in their own fat.
Can I bake griyo instead of frying it?
You can crisp the simmered pork on a rack in a 230°C (450°F) oven for 15 to 20 minutes, turning once. It will be less crusty than fried griyo, but lighter.
What do you serve with griyo?
Pikliz is essential, along with fried plantains (bannann peze) and rice, either plain or diri ak djondjon.
How long does it take to make Griyo (Haitian Fried Pork)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Griyo (Haitian Fried Pork)?
About 520 kcal per serving, with 35 g of protein, 4 g of carbohydrates and 38 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 4 g |
| Fat | 38 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
