Flavor-Packed Haitian Fried Pork Recipe

Haitian fried pork topped with pikliz and red onions

Flavor-Packed Haitian Fried Pork Recipe

This fried Haitian pork is one of those dishes that brings people together. It is bold, crispy and crunchy, but tender inside. This is the perfect meat dish to bring to any gathering.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings Servings

Calories 1786kcal

Author Mirlene

Equipment

Deep Fryer

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

Can I air fry it instead? You can, but it won’t be the same. Griot is about that deep, rich fry that crisps the outside perfectly.

What can I serve with griot? Pikliz, fried plantains, rice and beans (diri kole), or even a simple salad. It goes with everything.

Can I make this ahead of time? Absolutely. Marinate the meat overnight and boil it the next day. You can also boil ahead, store in the fridge, and fry when ready.

Can I freeze it? Yes! After boiling, freeze the pork in a sealed bag. When ready, thaw and fry.

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

If you somehow have leftovers (which is rare in my house), store them in an airtight container in the fridge for up to 3 days.

To reheat and keep that crunch, skip the microwave. Pop them in an oven or air fryer at 375°F for about 10 minutes.

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Calories are estimated per serving.

Nutrition