Call Your Friends: It’s Pizza Night!
And not just any pizza, “Griot” pizza with pkliz and avocado chutney on a bed of arugula.
Ok… let’s admit, this sounds so delicious, you may just want to keep it to yourself, so put that phone down if you’d like to keep it to yourself… but I’m calling mine :)
Griot is THE traditional plate of Haiti made out of fried porc shoulder. You find Griot (pronounced greee-oh not Greee-ottt) everywhere, from the street corner, to the sophisticated diner table, from 1 to 5 star restaurants here. Griot is the dish that Haitians and foreigners alike love. And once you will have tried this griot pizza, you will want to make it over and over again.
Because making griot is a long process, I recommend that you use a store bought pizza dough. It will save you some time, considering that prepping your griot will take a good one and a half to two hours. I myself don’t fry the griot, as I find it way better when it cooks in its juices in a perfectly well spiced bouillon with bouquet garni and plenty of flavor. These juices will slowly enter in that porc meat and make every piece tender. We call it in “casserole” style cooking (or “nan chodyè“), which is a preparation many cooks use, rather than the more traditional way of boiling, then deep frying.
Once the spiced bouillon mixture will have evaporated, you will uncover and your griot will continue cooking in its own fat, and it will get a nice crispy coat, as you will mix it to coat every single side.
With your griot ready, you will top your green tomato pizza with thinly sliced pieces of griot, top it with arugula, a few scoops of avocado chutney and some good pikliz. Find Haiti Bites pikliz recipe here.
I am sure you are anxious to get to your stoves and cracking on this recipe, so no more talking.
On your mark … Get set …. Greeee-oh !!!!
Ingredients for griot
3 lb porc shoulder cut into cubes (griot meat - I like the non greasy kind with less fat) 1 sour orange 2 tbsp cider vinegar 2 tbsp Badia complete seasoning 1 tbsp garlic marinade (fresh garlic + parsley + green onion blended mix) 1/2 tsp black pepper 1 bouquet garni: 4 sprigs of thyme + 4 sprigs parsley + 4 sprigs cilantro 2 cups chicken broth 2 cups water 2 tbsp dark Haitian rum 1 "piman bouk" (habanero pepper) 1 green onion 1 tsp coarse salt
You will want to marinate your meat for a couple of hours, so I suggest doing this in the morning, and cooking it later on in the afternoon.
Start by rinsing your porc meat in water and dry with a paper towel.
Cut the meat into medium pieces and remove some of the excess fat if your porc meat is very greasy. But some porc fat is essential for good griot, so don’t over do it.
Coat the meat thoroughly with your sour orange juice and cider vinegar.
Season your meat with the complete seasoning, garlic marinade and black pepper. Let this marinate 4-6 hours in the fridge.
In a large sauté pan, place your marinaded porc cubes, your bouquet garni, your stick of green onion, the hot piman bouk whole, and cover entirely with your mix of chicken broth, water and rum. Cover and boil over medium-high heat for about an hour and a half, until all the liquid will have evaporated and entered each piece of porc shoulder to allow them to become tender and juicy.
Now your sautée pan will do the rest. Stirring occasionally, continue to cook until your porc cubes will brown nicely and get a crispy outer coating while sizzling in their own fat. Your bouquet garlic will have dissolved completely, and make little crispy bits of spices mixed in porc fat … delish right there! Taste it, you will see you don’t want to get rid of it. On your pizza they will be devine and bring extra flavor.
When all cooked and ready, remove from the heat and set the meat aside. Now onto the pizza.
Ingredients for the arugula vinaigrette and avocado chutney
2 cups arugula 1 perfectly ripe medium avocado 1/4 cup extra virgin olive oil 2 tbsp lemon white wine vinegar 1/2 tsp pressed garlic 1/2 tsp sugar Salt and pepper
In a small bowl, prepare your vinaigrette by whisking together your olive oil, lemon white wine vinegar, garlic, sugar, salt and pepper.
Slice and dice your avocado into tiny cubes. Mix with about 2 tablespoons of the vinaigrette. Set aside in the fridge.
Wash your arugula thoroughly and dry. At the last minute mix with a tablespoon of vinaigrette per cup.
Ingredients for 2 medium pizzas
2 frozen store bought pizza dough (or from your favorite local bakery) 3 tbsp extra virgin olive oil 1 tbsp garlic 3 cups of shredded mozzarella 4 green tomatoes 2 tsp dried rosemary Salt and pepper
Let your dough thaw according to instructions.
Preheat your oven at 375° F.
Once ready, roll them out on your pizza pans. Coat them well with a mix of olive oil and garlic. Top with shredded mozzarella.
Thinly slice your green tomatoes and lay flat throughout the pizza doughs.
Sprinkle the dried rosemary on top, and salt and pepper.
Stick into your preheated oven for about 20 minutes, or until gold and crisp.
Remove from heat and top with your thin slices of griot throughout, throwing in a few of those crispy bits at the bottom of your sauté pan. Stick back into the oven for 5 minutes and remove from heat.
In the center, add about a cup of arugula mixed with vinaigrette.
Layer on the avocado chutney in vinaigrette mixture, and top it all with a large scoop of pikliz, and straight onto the table.
Serve with extra pikliz on the side for those that like life a little more “caliente” and indulge.
Definitely Haitian Fusion!
Definitely delicious this greeee-ohhhhhhhh!!! pizza!
Haiti on your plate at it’s best !