Meat Recipes

Below is a recipe for Fried Pork (Griot).

This is one of the most popular Haitian dishes. It’s served at all kinds of celebrations, including birthdays, weddings, graduations, baptisms, communions, etc. A Haitian party isn’t a party without Griot!


3 lbs pork shoulder, cubed
1 sour orange, juiced (keep grinds)
½ cup lime juice
5 tablespoons Epis Seasoning
3 garlic cloves, chopped
2 teaspoons parsley
1 onion, chopped
1 medium green pepper, chopped
2 teaspoons salt
1 teaspoon black pepper
2 cups olive oil


1. In a bowl, mix salt, sour orange juice, and lime juice. Soak meat in mixture for 5 minutes. Rub meat with sour orange grinds, and rinse with water. Set aside.
2. In a bowl, combine Epis Seasoning, garlic, green pepper, parsley, onions, salt, and black pepper. Add meat, and let it marinate in refrigerator for 45 minutes, or overnight.
3. Place meat and marinade in a pot. Add enough water to cover meat. Cook meat for 15 minutes, or until meat is tender. Drain meat.
4. Heat oil in pan over medium-high heat. Cook meat for 10 minutes, or until dark brown. 5. Remove meat from pan, and place them on paper towels to remove excess oil.

Get this and more recipes in my bestselling e-book, “Cook Like a Haitian: 7 Meat Recipes.”

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