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The ultimate Haitian griot pork sandwich

I like this sandwich in a baguette as much as I like it in pita pockets. But I bet it would be even better with some ciabatta. The choice is ultimately yours. A friend suggested I serve it alongside the thickened meat juice. I don’t think it’s necessary as the sandwich is usually moist enough. But I’m leaving the steps below just in case you want to add some creaminess.
Prep Time 1 hour
Cook Time 45 minutes
Servings 6 sandwiches

Ingredients

For the sandwich

  • 1-2 Baguettes
  • Butter

For the pikliz

  • ½ shredded purple cabbage
  • ½ grated carrot
  • ½ bell pepper sliced
  • ½ onion sliced
  • 1 piment bouc chopped
  • 1 sour orange juice about 2 tbsp
  • 1 lime juice
  • Salt & Pepper to taste

For the griot

  • 2 lbs griot meat pork shoulder
  • ½ cup sour orange juice
  • 2 tsp salt
  • 1 Piment bouc
  • 1 bunch fresh thyme
  • Oil for frying
  • 1-2 cups of water

For the grated plantains

  • 3-4 Green plantains
  • Powdered garlic to taste
  • Salt to taste
  • Oil for frying

Meat juice glaze (optional):

  • Meat cooking liquid
  • 1-2 tbsp cornstarch

Instructions

For the pikliz

  1. Combine all the vegetables
  2. Add the lime and sour orange juices
  3. Season with salt and pepper
  4. Let marinate while you prepare the meat

For the griot

  1. In a pressure cooker, add the pork meat chunks, sour orange juice, thyme, salt, pepper, piment bouc and 1tbsp of oil. Cover with water
  2. Cook for about 30 minutes or until tender
  3. Once fully strain the liquid. Preserve
  4. In a pot, heat about 2 tbsp of oil
  5. Add the cooked meat and fry until golden on all sides without letting it crunch too much
  6. Shred the meat and set aside

For the plantain

  1. Wash and peel the plantain
  2. Grate the plantains
  3. Season with salt and garlic
  4. Heat a generous amount of oil in a pan
  5. Drop the grated plantain in the sizzling oil a little bit at a time. Don’t overcrowd the pot or else they will all stick together and won’t crisp up
  6. Once your plantains are golden and crispy, take them out of the oil
  7. Let cool
  8. Separate the chunks, if needed

For the optional meat juice glaze

  1. In a pot, add the cornstarch
  2. Mix in the meat cooking liquid a few spoons at a time to completely dissolve the cornstarch
  3. Simmer on low until the liquid thickens
  4. Serve as an optional sauce for the sandwich

For the sandwich

  1. Cut the baguettes into about 3 sandwiches each

  2. Butter the outer bread
  3. Slightly toast it in the oven until the butter has fully melted
  4. Stuff with the pork meat and slaw
  5. Top with the fried grated plantains
  6. Enjoy