Griyo
Crispy fried pork shoulder.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Griyo's history is intertwined with the colonial history of Haiti. The use of pork reflects influences from European cuisine, particularly Spanish and French, while the spices and preparation methods incorporate African culinary traditions brought by enslaved people. Over time, Griyo became a staple of Haitian cuisine, showcasing a blend of culinary influences.
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Griyo is deeply embedded in Haitian culture, often served during festive occasions and family gatherings. It represents a celebration of food and community.
Celebrations and Gatherings
Griyo is a common dish at parties, weddings, and family meals. It's a food that brings people together.
Street Food Staple
Griyo is widely available as street food, offering a quick and delicious meal option for many Haitians.
National Pride
Griyo is considered a national dish of Haiti, symbolizing the country's culinary heritage and its unique blend of cultural influences.
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Griyo boasts a harmonious blend of savory, citrusy, and spicy flavors, achieved through a combination of marinating, braising (sometimes), and deep-frying.
The prominent flavors come from the pork itself, often shoulder cut, which provides a rich, meaty taste. The marinade typically includes citrus juices like sour orange (bigarade) and lime, along with scotch bonnet peppers (or other chili peppers), garlic, onions, and herbs like thyme and parsley. These ingredients infuse the pork with a vibrant, tangy, and subtly spicy taste. The deep-frying process adds a crispy texture and intensifies the savory notes, creating a delightful contrast.
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Marinating Time
Marinating the pork for at least 4 hours, and preferably overnight, is crucial for infusing it with flavor and tenderizing the meat. Don't skip this step!
Low and Slow Braising (Optional)
Some recipes call for a slow braising step after the marinade, before the frying. This helps to ensure the pork is incredibly tender and fall-apart.
Frying Temperature
Maintaining the correct oil temperature (around 325-350°F or 160-175°C) is essential for achieving crispy, golden-brown Griyo without burning it. Fry in batches to avoid overcrowding the pan and lowering the oil temperature.
Use Sour Orange
If you can find sour oranges (bigarade), use them! They're an integral flavor component in authentic griyo.
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