Griot tutorial by PHAFOFOOD

Griot, or griyo in Creole, is arguably Haiti's most iconic festive dish. Golden cubes of pork, crispy on the outside and tender on the inside, marinated in epis and fried to perfection. It's the king of every gathering: you'll find it at weddings, end-of-year parties, family Sundays and nights out with friends. Made with Grangou Marinade, it keeps all the depth of traditional Haitian spices, without the work of making epis from scratch.

Ingredients for 6 people, or 3 hungry people

• 2 kg pork shoulder, cut into cubes (about 4 to 5 cm)
• 4 tablespoons Grangou Marinade (epis)
• Juice of 4 sour oranges (or 4 limes + 2 oranges)
• 1 onion, chopped
• 1 bell pepper, thinly sliced
• 2 sprigs fresh thyme
• 4 cloves
• 1 scotch bonnet pepper (optional)
• Salt to taste
• Water (enough to cover the meat)
• Oil for frying (avocado or canola oil)

How to make it

Making griot isn't complicated. It just takes a little patience.

1. Wash the pork cubes well with lemon juice and water. This step, known in Haiti as washing the meat, removes the strong smell of the pork and helps the meat absorb the spices better. Drain and pat dry.

2. In a large bowl, combine the pork cubes with four spoonfuls of Grangou Marinade, the sour orange juice, onion, bell pepper, thyme, cloves, hot pepper and salt. Mix well to coat every piece. Cover and let marinate in the fridge. Ideally overnight for a deep flavour, but if you're in a hurry and hungry, at least 15 minutes before cooking.

3. Pour the pork and its marinade into a large pot. Add just enough water to cover the meat. Bring to a boil, then lower to medium heat. Cover and cook for about 45 minutes to 1 hour, until the meat is tender and most of the liquid has evaporated. The meat should almost caramelize in its own juices.

4. Drain the pork cubes, setting aside the cooking juices (they can be served as a sauce on the side). Let cool for about ten minutes. Meanwhile, heat the oil in a large frying pan or deep fryer to about 175 °C (350 °F).

5. Fry the pork cubes in small batches, without crowding, until golden brown and crispy on the outside (about 5 to 7 minutes per batch). Drain on paper towels.

6. Serve hot, with fried plantains (banann peze) and a good helping of Phafo Pikliz. There you go, enjoy!

The story behind griot

Griot is Haiti's festive soul in a single bite. No one knows exactly when it was born, but one thing is certain: for generations, it has crowned every big occasion. Weddings, baptisms, birthdays, New Year's Day celebrations: when there's griot on the table, you know it's serious. The word griyo probably comes from the French verb griller (to grill), a direct reference to the double-cooking technique that caramelizes the meat in its own juices before frying it.

The secret to real griot is patience. A quick marinade isn't enough: it's the slow work of the epis soaking into the meat for hours that makes all the difference. That's why true Haitian cooks start their griot the night before, placing the cubes in the marinade before going to bed. By morning, the smell of onion, thyme and sour orange is already drifting through the kitchen.

There are almost as many versions of griot as there are Haitian families. The traditional version is fried, with no added sugar, but griot can be adapted to taste: some finish it in the oven or on the barbecue for a more modern twist. In Port-au-Prince, people like their griot extra crispy; in the South, it's served more tender, almost braised. But whatever the version, the side stays sacred: pikliz, always pikliz. The tangy freshness of the pickled cabbage perfectly balances the richness of the pork, a pairing no one in Haiti would ever argue with.

Griot is more than a dish: it's a ritual. It's what the diaspora brings home after every trip back, what children remember when they think of grandma, what turns an ordinary Sunday into a celebration. With a little Grangou Marinade and a lot of love, you can bring it into any kitchen in the world, and every bite tastes like Haiti.