The purists will argue that deep-frying pork pieces is not only unexceptional but also kind of unhealthy. Well then let me counter-argue: first, it is not the deep-frying that is exceptional but the marinade and second, everybody is allowed to eat greasy once in while! Gryo is quite a basic dish in Haiti and you have it with rice and red beans (Diri ak pois coles), pressed double-fried plantains (Banan pese) and spicy pickled vegetables (called Pikliz in Haiti). Its preparation, even though a bit lengthy, is worth every minute of trouble so I would encourage you to give it a try on a quiet week-end and enjoy!
Gryo (Fried pork)
Print recipe
| Serves | 4-6 |
| Prep time | 20 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 20 minutes |
| Meal type | Main Dish |
| Occasion | Barbecue |
Ingredients
- 1 to 1 ½kg pork shoulder or leg, cut into 1 to 3 cm cubes (try to keep the skin as much as possible)
- 1/2 cup shallots (chopped)
- 1 Large onion (chopped)
- clove Garlic (chopped (to taste))
- 1 cup bitter orange and lemon juice
- Salt and pepper to taste
- 1/2 cup vegetable oil
Directions
| 1. | One day prior to cooking your meat, put all ingredients except the oil in a large pot and allow the marinade to sink in overnight in the refrigerator |
| 2. | Get your pot with the marinated pork out of the refrigerator, add water to cover all the ingredients, bring to boil and let simmer until the meat is tender (at least 45 minutes) |
| 3. | Drain the mixture and allow the meat pieces to dry a little |
| 4. | In order to finish cooking the meat, two options are available: |
| 5. | The traditional one: in a small pot, add the oil and fry the pork until it is brown and crusty on the outside yet tender on the inside |
| 6. | The alternative: oven-bake the pork while using the same criteria as above to stop the baking |
It is spelled Griot not Gyro.
We spelt it Gryo. Probably multiple acceptable spellings. Thanks for the comment.