How to Recreate Marc’s Cuisine Legendary Griot at Home

Griot is more than a dish it’s a rite of passage in Haitian households. This succulent, double-cooked pork dish combines the intensity of citrus, the punch of garlic and herbs, and the satisfaction of crackling caramelized crust. At Marc’s Cuisine, it’s one of our most celebrated menu items and often the first taste of Haiti for many of our guests. Now, we’re sharing the method to help you bring our signature griot to your own kitchen.

Choosing the Right Cut of Pork

Authentic griot begins with pork shoulder, chosen for its perfect fat-to-meat ratio. At Marc’s Cuisine, we select locally sourced pork with consistent marbling to ensure juicy interior and crisp edges after frying. If you’re shopping at a local butcher or market, ask for boneless pork shoulder or “pork butt,” trimmed of excess fat but not too lean.

The Marinade: Building the Flavor Foundation

The backbone of any griot recipe is the marinade, powered by our homemade epis. To recreate our flavor, prepare a marinade using crushed garlic, fresh thyme, bell peppers, scallions, parsley, white vinegar, lime juice, salt, Scotch bonnet pepper, and olive oil. Blend it until smooth. You’ll want to marinate the pork for a minimum of six hours, though overnight is ideal.

At Marc’s Cuisine, we marinate our griot in cold storage for up to 24 hours. This allows the acid and aromatics to deeply penetrate the meat, ensuring every bite is layered with flavor.

Cooking in Two Stages: Braising and Frying

Once marinated, the pork is simmered slowly in its own juices and just enough water to cook through. This stage develops the internal tenderness.

When fully cooked, the pork pieces are drained and rested before being flash-fried until golden. The dual texture soft interior, crunchy exterior is essential. At Marc’s, we use neutral high-heat oil to get a perfect fry without overwhelming the flavor.

This method is part of our behind-the-scenes process discussed in our brand story and About Page.

Serving It Right: Pikliz and Fried Plantains

Griot without pikliz is like a beach without sun. This tangy cabbage slaw cuts through the richness of the pork, balancing every bite. Slice cabbage and carrots thin, add onions, Scotch bonnet, vinegar, and salt. Let it sit in the fridge for at least two days before serving.

Pair this with double-fried plantains for a restaurant-quality plate. You can find these exact combinations on ourMenu.

Common Mistakes to Avoid

Over-marinating with too much acid can break down the pork too far, making it mushy. Not draining the pork well before frying leads to oil splatter and soggy texture. Frying too long creates a leathery bite. Follow the method precisely and let the epis shine.

Bringing Marc’s Flavor to Your Table

Recreating this dish gives home chefs a taste of culinary mastery. But if you ever need a break from cooking, visit us in Oakland Park or place a takeout order online. You’ll always find our griot hot, crisp, and soul-satisfying.

Conclusion

Griot is more than just pork it’s Haitian culinary pride on a plate. Now that you have the tools to recreate it at home, we hope it brings the same joy it does in our kitchen. For those days when you want the original, Marc’s Cuisine in Oakland Park is ready to serve. Reach out via our Contact Page for special orders, private dining, or catering.

Discover some of our crowd favorites in Top 5 Must-Try Dishes at Marc’s Cuisine That Keep Guests Coming Back.