Griot

Mirlene’s Haitian griot uses bone-in pork shoulder that is marinated, boiled with fresh herbs and then fried in batches. This version selects vegetable oil and habanero, with ready Jacmel seasoning and Worcestershire sauce in the marinade.

Excess fat is trimmed from the pork before it is cut into pieces. It is washed with lemon juice and vinegar, briefly soaked, rinsed with cool water and patted dry. Garlic is crushed with a mortar and pestle.

In a large bowl, the pork is coated with the crushed garlic, supplied crushed habanero, Jacmel seasoning, kosher salt, cayenne, white wine vinegar, Worcestershire sauce, lemon juice and vegetable oil. The bowl is covered while the pork marinates.

The pork and all its marinade transfer to a large pot with fresh basil and thyme. It boils in the marinade and released meat juices until fork-tender while still holding its shape. The boiled pork rests on a rack to shed excess moisture.

The pork fries in batches until golden brown and crispy. When the optional finish is used, some of the same cooking liquid is saved and drizzled over the meat. Ready pikliz is the selected optional accompaniment.