Recipe: Haitian Griots

HAITIAN GRIOTS

2 pounds boneless pork shoulder or butt, cut into 1-inch cubes
1 red onion, diced
1/4 cup snipped fresh chives
1/2 cup freshly squeezed lime juice (from 4 to 5 limes)
Pinch of dried thyme
Kosher salt
Black pepper in a meal
1 1/2 cups uncooked white rice
3 tablespoons peanut oil
Lime wedges

Put the pork, onion, chives, lime juice, 1/4 cup water and thyme into a large bowl. Season generously with salt and pepper, tox and cover. Refrigerate for several hours, stirring now and then, for several hours or overnight.

Put the rice in a medium saucepan, add 3 cups water and a generous pinch of salt and bring to a boil over high heat. Reduce the heat to low, cover the pan and simmer for 15 minutes. Remove the pan from the heat but do not uncover it. Let rest 10 minutes.

Meanwhile, pour the marinade off the pork into a bowl and reserve it.

Heat the peanut oil into a large skillet set over medium heat, add the pork and brown thoroughly on all sides. Pour the marinade over the pork, reduce the heat to low and simmer very gently until the pork is cooked through, about 20 to 25 minutes. Taste the pork, and if it is not as tender as you like leave it over very low heat until it is, adding a little water now and then if it seems too dry.

To serve, put hot steamed rice into a wide shallow bowl or into individual soup plates. Ladle pork over the rice, garnish with lime wedges and serve immediately.

Makes 6 servings
Source: Death Warmed Over: Funeral Food, Rituals and Customs from Around World by Lisa Rogak