This Haitian fried pork (griot), will take you for a wild, flavorful ride. This pork dish is the mother of all Haitian meat. Let me just say—if you’ve never tried it before, you’re in for a great culinary experience.
When it comes to bold flavors, crispy textures, and pure comfort food, fried Haitian pork—better known as griot—is an absolute showstopper. If you’ve ever been to a Haitian celebration, you know griot isn’t just a dish—it’s the life of the party.
From the moment it hits the oil to that first tender bite, this pork meat recipe is a full-on experience you don’t want to miss.
What Makes Haitian Fried Pork So Irresistible?
The tender crunch. Unlike other fried meat, like this Louisiana fried chicken, the crispiness is tender in Haitian Style Pork recipe.
It’s the layers of flavor that set griot apart. First, the pork gets marinated in a punchy, aromatic blend of garlic, herbs, citrus, and spices. Then it’s gently boiled to lock in juiciness and infuse every bite with bold, herby goodness. Finally, it’s fried to crispy, golden perfection.
FAQs
Yes! traditionally pork shoulder or pork butt is used because it has the right balance of fat and meat. Avoid lean cuts—they dry out.
With habaneros and cayenne, it has heat—but it’s balanced. You can adjust to your spice level.
How I Make The Most Flavor-Packed Dish
Our step-by-step frying method will help you make this recipe with ease. Tag us on Instagram or Facebook so I can see your beautiful Haitian Fried Pork (griot).
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Flavor-Packed Haitian Fried Pork Recipe
Equipment
Ingredients
- 7.72 lbs. Bone In Pork Shoulder; Cut into 3-inch pieces
- 16 garlic cloves; smashed with mortar and pestle
- 1/2 cup Jacmel seasoning
- 1 tbsp kosher salt
- 1/2 tbsp cayenne pepper
- 2 habanero peppers smashed with garlic in mortar and pestle
- 1/4 cup white wine vinegar
- 3 thyme sprigs to boil with the meat
- 4 basil leaves to boil with the meat
- 1/4 cup Worcestershire sauce; to add to the meat when marinating
- 1/4 cup oil
- Juice from 2 lemon
- 1 quart vegetable oil for frying
Instructions
Start with the Marinade
- Remove the some of the fat from the meat. Cut the meat into 3-inch pieces. Then wash the meat with lemon juice and vinegar. Rinse well. Start with 16 garlic cloves smashed with a mortar and pestle—yes, sixteen! Trust me, it’s worth it. I add 1/2 cup of my Jacmel seasoning (this blend is magic), 1 tbsp kosher salt, 1/2 tbsp cayenne pepper, and 2 smashed habanero peppers for that kick.I pour in 1/4 cup white wine vinegar, 1/4 cup Worcestershire sauce, juice from two lemons, and 1/4 cup oil to really coat the meat. Then I mix it all up until every piece is glistening and glowing with flavor. I let it marinate for a few hours or overnight for maximum taste.
Boiling with Herbs for That Extra Depth
- Once marinated, it’s time to boil the pork until tender—about 60 to 90 minutes. But here’s the key: don’t overcook it! You want it tender, not falling apart. This way it stays intact during frying and gives you that satisfying texture.When boiling, toss in three thyme sprigs and four basil leaves. The aroma fills the kitchen with this earthy, herby goodness that makes the meat even more unforgettable.
Frying to Golden Perfection
- Now here’s the best part—the fry. Once the pork is tender, I let it rest on a white rack for a bit to drain some of the sauce. Reserve about 1/2 cup of the sauce and set it aside. Then, in hot oil no more than 375℉, fry those juicy chunks -in batches until the outside is beautifully tender crisp, and golden. I like serving it hot with pikliz (Haitian spicy slaw) and fried plantains. But honestly, even straight out the pan, it’s addictive.To finish, drizzle some of the reserved sauce on the meat, but not too much so it doesn't make it soggy. Adding the sauce is optional, but highly recommend it. It will tie everything together. Top it or serve it with pikliz on the side.
Video
Notes
Expert Tips for the Best Haitian Griot
If you want your griot to come out crispy, juicy, and unforgettable, keep these pro tips in mind: Marinate Generously and Let It Sit: The magic starts with the marinade. Don’t rush it! Giving your pork several hours—or better yet, overnight—in the marinade allows the citrus, garlic, herbs, and spices to soak deep into the meat. You want every single bite to burst with flavor, not just the surface. Use the Right Cut of Pork: Pork shoulder or pork butt are the best choices for griot. These cuts have a great balance of fat and meat, which keeps the fried pork juicy and flavorful. Lean cuts like tenderloin won’t give you the same richness and can dry out during frying. Don’t Skip the Boil: Some people think you can just season and fry, but boiling the pork is essential for griot. It gently cooks the meat while infusing it with even more flavor, especially if you boil it with fresh herbs like thyme and basil. Plus, pre-cooked pork fries faster and more evenly.Common Mistakes to Avoid
Even though griot is simple at heart, there are a few easy mistakes that can mess up your final dish. Here’s what to watch out for:- Overcooking during boiling: If you boil the pork too long, it will fall apart and become hard to fry. Aim for fork-tender but still firm.
- Skipping the drying step: Moisture is the enemy of a good fry. Let the boiled pork dry out a bit before dropping it in hot oil to avoid splattering and soggy crusts.
- Do NOT BREAD THE PORK: Haitian fried pork requires no breading. simply allow the meat to drain from boiling, then fry it without breading.
- Leave some fat / skin on the pork: This is where that good crispy crust will come in. But don’t leave too much as it is not the healthiest part of the meat, either.
- Frying at moderate / even heat: If your oil isn’t hot enough, the pork will absorb oil and become greasy instead of crispy. Make sure your oil is around 350–375°F before frying.
How to Store and Reheat Fried Pork
Nutrition
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This recipe is one of the best ways to fry pork. Thank you for sharing it, Mirlene!
Awww thank you so much, Mahy!
This looks like a good and tasty dish to make for our weekend dinner. I love it!
Thank you, Amy
This recipe was easy to prepare and the entire family loved it!! I can’t wait to make it again!
This brought back such amazing memories from my trip to Haiti. The flavors were spot on and my kitchen smelled incredible while it was cooking!
WOW! That’s amazing! Thank you very much Catalina!
This is my new fovorite pork roast recipe! I loved the flavor and how tender it was, but what really got me was frying it. SO amazing.
thank you so much, Maria. So glad you liked the recipe!
OMG, this is so amazing. The pork is so tender, and those seasonings! I have never had pork like this. YUM!
Thank you very much, Beth
This pork was so tender. I served it with red beans and rice. Will be making it again.
Thank you so much, Steph. I am glad you liked it.