We got married in the Caribbean and decided to make this for our anniversary dinner. So glad we did. The flavors are amazing. We de-seeded the entire habanero, and found it to not be spicy at all. Think next time we'll keep 1/2 the seeds as the recipe stated for a little more heat. Served with sautéed plantains and Roasted Corn, Black Bean, and Mango Salad.
My boyfriend is of Haitian descent and he loved this Griot! We're making it for his father, who is from Haiti next time he's over. We used a very good habanero which made it just a touch spicier than he prefers. Next time I will probably seed the whole thing instead of just half.
Absolutely delicious - just takes a little planning ahead for decadent, yummy results! Don't let an unfamiliar name deter you from making this dish. It is easy and flavorful and a great new way to have pork! I serve with rice and black beans.
Never rated a recipe here even though I use Cooking Light all the time-- LOVE THIS ONE!
This recipe is amazing. The pork is crispy on the outside and very tender. I like things on the spicy side so I used the seeds from both sides of the pepper and it was delicious. Perfect with mashed plantains and black beans.