Haitian Pork Griot

Serves 4-6
Time 3.5 hours + overnight marination


600g pork neck, diced
1 tbsp cayenne pepper
1 ½ tbsp paprika
1 tbsp powdered ginger
1 tsp salt
1 tsp black pepper
½ cup vinegar
2 tbsp Worcestershire sauce

2 tbsp extra virgin olive oil

1 lemon, juiced
2 limes, juiced
1 orange, juiced
1 onion, coarsely diced
3 cloves garlic, chopped
1 red capsicum, roughly diced
1 green capsicum, roughly diced
1 green chilli, diced into chunks
1 red chilli, diced into chunks
3 sprigs thyme, chopped
1L vegetable or chicken stock

1/2 bunch coriander, chopped
1/2 bunch flat-leaf parsley, chopped

Cooked risoni, to serve


Place the diced pork neck in a bowl with the cayenne pepper, paprika, powdered ginger, vinegar and Worcestershire sauce, mix well, and leave to marinate overnight.

The next day, remove from refrigerator at least 1 hour and no more than 3 hours before cooking. Place a large heavy pot with a lid over high heat and drizzle with olive oil, then throw in the pork. Add the onion, garlic, chopped red and green chilli (seeds removed if you don’t like it spicy), and thyme, and stir until everything is coated in the marinade. Pour in the orange, lemon and lime juices, then add the diced capsicum and finally the stock, stirring everything to combine. Bring to a boil then reduce to a simmer, cover, and let cook until tender for 1-1.5 hours.

Once the pork has finished cooking and is tender, take off the heat and stir in the chopped coriander and parsley.

Serve on a bed of cooked risoni.