Margarita's International Recipes


Griots de Porc

Glazed Pork Pieces

Griots de Porc

Pork griots is an extremely popular dish in Haiti - and no wonder. It's relativley easy to prepare and it's quite delicious. I pretty much followed the recipe to a T, only making a substitution for the bitter orange juice.

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Glazed Pork Pieces


  • 3 lbs pork shoulder, cubed
  • 2 onions, finely chopped
  • 1/2 cup chopped shallots
  • 1/2 tsp dried thyme
  • 1 cup bitter orange juice (or substitute 1/2 cup orange juice & 1/2 cup lime juice)
  • 1 fresh hot pepper, seeded and chopped
  • 2 cloves garlic, minced
  • salt & pepper to taste
  • 1/2 cup vegetable oil


Place all ingredients, saved for the oil, in a cooking pot. Let stand for one hour unrefrigerated or refrigerate overnight. Cover with water and simmer until the pork is cooked through, about 90 minutes. Drain.

Heat oil in a frying pan over high heat. Add pork and fry until the pieces become brown and crusty.

Adapted from a recipe in Elisabeth Lambert Ortiz' The Complete Book of Caribbean Cooking.

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