What is griu?

Griou is a traditional dish originating from Haiti. It consists of marinated, then fried, chunks of pork, typically shoulder. The meat is marinated in a mixture of citrus juices (often sour orange or lime), scotch bonnet peppers, garlic, and other seasonings, imparting a distinctive flavor. The marination process tenderizes the meat and infuses it with vibrant Caribbean flavors. After marinating, the pork is fried until golden brown and crispy on the outside, while remaining juicy inside.

Griou is usually served with pikliz, a spicy pickled cabbage relish, adding a tangy and spicy counterpoint to the rich pork. It's also often accompanied by bannann peze (fried plantains), rice, or other Haitian side dishes. It is a popular street food and restaurant dish in Haiti and is also enjoyed in Haitian communities around the world. The dish is a staple and a celebration of Haitian cuisine, reflecting a blend of African, French, and Caribbean influences.

Here's a breakdown of key aspects:

• Ingredients: Typically includes pork shoulder, sour orange juice or lime juice, scotch bonnet peppers, garlic, and spices.
• Preparation: Marinating, frying, and sometimes a brief boiling step before frying.
• Serving Suggestions: Often served with <a href="https://www.wikiwhat.page/kavramlar/Pikliz">pikliz</a>, <a href="https://www.wikiwhat.page/kavramlar/Bannann%20Peze">bannann peze</a> (fried plantains), and rice.
• Cultural Significance: A popular Haitian dish, reflecting the island's culinary heritage.