Haitian Griot + Pikliz + Sos Ti-Malice

In Jacmel, you can order food at beachside lemonade-style food stands.

Being close to Chicago means access to pretty good Caribbean cuisine, but it doesn't touch the unique flavor of actually visiting Haiti. Think fresh fruits and veggies, freshly caught seafood, spicy, well-seasoned meats and ALL THE PLANTAINS.

Haitian Griot (Pork Bits) is one of the main dishes served in every Haitian household. A Griot dish consists of pieces of pork that have been marinated, boiled, then fried in oil. For a healthier option, many people roast the pork pieces instead of frying them. The key to a tasty Griot is the right amount of lime juice and sour orange juice. Fresh sour orange can be hard to find in the US, but look for bottles in the International/Caribbean/Spanish section of supermarkets or on Amazon.

Griot is usually paired with Pikliz, pickled vegetables or Sos Ti-Malice, a spicy onion sauce. Add rice and beans and a side of fried plantains for a complete meal. #nom #yum

Griot

3 lb pork shoulder cut into 2" chunks
½ cup sour orange juice
½ cup fresh lime juice (about 2-3 limes)
1 tablespoon kosher salt
1 tablespoon parsley (chopped)
½ tablespoon thyme (leaves only)
2 stalks scallions (chopped)
¼ teaspoon ground black pepper
vegetable oil (for frying)
1 scotch bonnet pepper, optional (do it for the culture!)

Juice the limes and put aside. Don't throw away the lime pieces. Add the meat to a large bowl and rub the lime pieces on each meat piece to clean. Rinse with cold water and put aside. Discard lime pieces.

In a separate dish add all remaining ingredients except the oil and stir. Make sure to not break the pepper! Add the spice marinade to the meat, cover, and marinate overnight in the fridge.

In a covered heavy pot, boil the meat and marinade on low to medium high heat for 30-45 minutes or until the meat is tender. Then, remove the meat from the pot and fry in batches in hot oil. Remove from oil and place on plate covered with paper towel to remove any excess oil.

If roasting, preheat oven to 375 and prepare a greased baking dish. After boiling, add the meat pieces being careful to not overcrowd the meat. Roast the meat until golden brown, about 20 - 25 minutes. Remove and serve hot with Pikliz or Sos ti-malice.

Pikliz

4 cloves
2 cups cabbage, shredded
1 large carrot, shredded
1 cup bell pepper (green, orange, red), finely sliced
1 onion, finely sliced
2 scallions, finely chopped
6 scotch bonnet peppers, finely sliced
4 cloves garlic, minced
1 teaspoon salt
12-14 peppercorns
2 cups vinegar
1/2 cup lime juice

Mix all ingredients in a large bowl and add the salt, peppercorns and cloves. In a large glass bottle, pack in everything and top with the vinegar. Cover and set aside to marinate for at least 5 days. Enjoy!

Sos Ti-Malice

3 Tablespoons Olive Oil or Butter
2 Onions, minced
4-6 Garlic Cloves, minced
3-6 Habanero or Scotch bonnet peppers, minced (depending on your tolerance)
1 cup Lime juice or Apple Cider Vinegar (or use Pikliz vinegar!)
1/2 Cup Water
Salt and pepper to taste

Heat the oil or butter in a medium saucepan over medium heat. Add onion, garlic, and peppers and saute until the onion is cooked through and translucent, but not browned--4 to 5 minutes.
Stir in the lime juice or vinegar and water. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes. Remove from heat and serve warm or at room temperature.