Tuesday, May 13, 2008

Griot (Haitian Pork Shoulder)

**There are videos now available on YouTube to demonstrate how to make this meal. Check the links below.
Growing up my mom would make this pork dish, called Griot (meal pictured above). When we were dating Tom loved it, so I asked my mom to give me the recipe. I guess my mom cooks like me and doesn’t cook with exact measurements. So I’m posting this typical Haitian meal (the only one I know how to make) in picture form. I must say that if you don’t have all the components of this meal don’t make it. It’s the combination of flavors that makes a party in your mouth.

This meal consist of Griot (pork shoulder), fresh green beans, rice and beans, avocado salad, fried plantains (large green banana).

Rice and Beans: You start off with a bag of fresh kidney beans, parboiled rice (Uncle Ben’s – white rice doesn’t work), salt, pepper, thinly sliced and chopped (5 slices) of onion, parsley, garlic powder, oil and margarine. How much you make depends on the size of your family. If you are making 2 cups of rice then you will need 2 cups of beans and 4 cups of bean juice (the left over water after you cook your beans). In a large pot place kidney beans, add some salt and pepper and water. Remember to add more water as it cooks because the water will evaporate. Cook until beans are tender. Drain water into a measuring cup. In the bottom of the pot add oil, onions, salt, pepper and garlic. Cook until onions are clear. Add beans and cook the beans slightly. Add juice from beans, parsley, and rice. Taste water to see if more seasoning is needed. Cook on medium heat until water starts to evaporate, add margarine and stir. When the water covers the rice and beans barely cover and simmer until all the water is evaporate.My video on how to make rice & beans on YouTube: Click HERE

Griot (pork shoulder): You start off with a nice piece of pork shoulder. Slice and cut into medium size pieces. Trim meat around bone but leave some meat on the bone. It’s okay to leave fat on the pieces. The fat helps to keep the meat tender. Squeeze 1-2 fresh oranges and 1-2 fresh lemons. Cover orange/lemon juice mixture over meat. Place meat (and bone) in large pot and pour orange/lemon juice in pan. Add water but do not cover meat. Cover and par-boil. You may want to rotate the meat in the pot until all is par-cooked. Place the meat on a cookie sheet lined with tin foil. Pour some the juice that the meat cooked in over the meat. Place in 350 degree oven. Cook meat and turn. You may add more juice to keep meat moist. Cook until nicely browned.
My video on how to make Griot on YouTube: Click HERE

Plantains: Slice ends off and cut in 2 inch diagonal slices. In pan fry the plantains on all sides. Place on paper towels. Let the plantains cool slightly. Place one piece at a time between two plates and smash slightly. Refry until it’s golden in color. Salt plantains when you first take them out of the pan.My video on how to make plantains on YouTube: Click Here

Make fresh green beans and avocado salad (cut in cubes, a small amount of lemon juice and salt).

My video on how to make avocado salad on YouTube: Click Here

© Nadine Z. 2008

34 comments:

Heather said...

Oh YUMMY! I found your blog through Dawn's...and now my mouth is watering after seeing that meal! Have a wonderful day!~heather

A Woman Who is: said...

Oh WOW, I have been waiting for you to give out this recipe...it sounds and looks absolutely wonderful.

I love the idea of the meat baking in citris juices.

Yum!

Cheri said...

Looks yummy...but I'd probably ruin it. I'm not a very good cook and have a hard time cooking more than one thing at a time.

Daddio said...

2 words, 3 times, thank you, thank you, thank you...

Tammy said...

This dish looks so yummy, but I don't know if I would be able to come close to making it the right way...can I just come over to your house for dinner? ;)

palmtreefanatic said...

wow! That looks like a hearty meal!
Thanks for the sharing!

Debz said...

Wow now that looks really yummy.
I'll have to try that someday I have time. Looks like it would take a while to prepair.

Diane said...

Nadine,

It looks beautiful.....and yummy!

The Swedish in me is screaming out....enough of the "hot dishes" already!!!!!

:) Diane

Jacki said...

Delicious! I love learning how to cook different ethnic foods.

Karen said...

That looks SO good! Thanks for the pictoral instructions...those are better than just written directions :)

Jan said...

Yummy for sure Nadine. I am very impressed. It would take me all day to whip up something like that. My hat is off to you. I see you are a native of the Tri-Cities.
Nice to know you..

Knit-Wit said...

I always wondered what to do with those big green bananas (plantains). :) Thanks for sharing. The pictures are a great help.

Penless Thoughts said...

Sounds very good and looks wonderful.
Susan

Becoming Me said...

Healthy and delicious. This is a must try

Scarlet said...

You're talking my language! ;) I LOVE plantains. The only thing missing is fried yuca w/ a side of garlic sauce (for dipping!). Actually, the meal looks pretty complete the way you have it pictured here.

This actually looks like a typical Cuban meal. We do the avacadoes on the side, the beans and rice (of course) and any kind of pork is our best friend.

Shionge said...

I know I will never be able to cook this Nadine but I know you would cook for me when I visit you right??? :D

Now I'm hungry but hey you know what?? Today I have salad with kidney beans for lunch heheheh..I'll think of you pal!

Dawn said...

Can I just come to your house for dinner?

I can't wait to try the beans, especially!

jennifer said...

I'll have to show this to Hubby cause I really just don't cook like that. He on the other hand is a master in the kitchen.

It really looks yummy though.

Be blessed.

Jen

Strider said...

That's not a nice post for a man to read just about the time the "snacking urge" hits!! The pictures look good enough to eat!

chelle said...

mmmm that looks so yummy! I never thought to put kidney beans and rice together! My kids are totally loving kidney beans (Weird yes!)

Toby Parsons said...

Your blog came up, and I saw that plate of food and said, "yummmm." :) All the green stuff looked 'especially' good to me.

Gee Nadine, this post looks 'so' professional. Have you considered beginning an on-line cooking show of sorts? :)

Dawn said...

Okay, it looks delicious. But lazy cook that I am, maybe you can invite me over???!!

Madison Richards said...

I am so SO happy that I was one of the ones who actually got to eat this amazing, AMAZING meal!!

You rock Nadine... Thanks for sharing the recipe.

Y'all? Believe it or not, it tastes EVEN BETTER than it looks!!

Alene said...

WOW this looks great and interesting! Down here in Texas we just serve BBQ with potatoes and beans. Not much color and definitely not as many interesting ingredients. Thanks for sharing. Hmmm - now I'm hungry!

Lala's world said...

I just ate but that made my mouth water! I am going to have to bookmark this post so I can make it!

Elle*Bee said...

I've never had that dish before, but here in the New Orleans area, red beads and rice are huge. Traditional Monday fare.

Demara said...

this meal looks very interesting, tasty and fattening.

P.S.I don't cook with exact measurements either.

edcutie said...

Hello, my name is Edwidge,

I just wanted to leave some positive comments about the delicious haitain food. I noticed that you use oranges as well the limes to clean the meat...I have never tried that before because my mom always uses lemons or limes..that's interesting..I will try that and see if it makes a difference in the taste. Also the parboiled rice is an execellent quick and easy way to cook rice but the actual traditonal rice that we use is long-grain (Jasmine) rice...I know it tkaes longer but it tastes the best...but other than that you prepared a great meal..it looks like my cooking...lol..thanks

Phillo87@gmail.com said...

You have fantastic recipe's here and the pics are a great! However I'm curious to what spices were used particularly in the Griot and Rice and Beans. I am part haitian and my grandma is getting a bit old and doesn't cook much anymore! ;-(
Also do you know how to make Legume?
I know how it is with these kinds of recipes (even my own grandmother is clutching them to her deathbed!) and I would REALLY appreciate it if you could help PLEASE!!

Sue said...

Any idea how authentic this recipe is?

Nadine said...

Sue - It is pretty authentic. It was handed down to me by my mom and she was born in Haiti. It was one of the foods I grew up with.

Anonymous said...

Merci ampil

NEGELA said...

THIS RECIPE SOUNDS VERY APPEALING...I JUST WANNA KNOW IF ANYONE KNOWS HOW TO INCORPORATE ONIONS & PEPPERS..I TASTED GRIOT ON SAT. AND IT HAD ONIONS AND PEPPERS & IT WAS AWESOME!!!..HIT MY EMAIL UP WITH ANY IDEA'S
NEGELA1@YAHOO.COM..OR SIMPLY LEAVE IT ON HERE!!

Blomma (prononcer Blouma, "fleur" en su├ędois) said...

I know this dishe and i LOVE IT! Delicious, merci beaucoup de partager cette recette avec nous.