Pork Griot with Pikliz

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.


Amanda Beilstein



¼ – ½ head Green Cabbage, thinly sliced

1 small Onion, sliced

1 medium Carrot, julienned or grated

½ Sweet Pepper, seeded, julienned

1-2 Scotch Bonnet or Habanero Peppers, seeded, minced

4 Green Onions, thinly sliced

5 Garlic Cloves, minced

10 mL (2 tsp) Salt or to taste

10 Peppercorns

3 Whole Cloves

60 mL (1/4 cup) Lime Juice

250 mL (1 cup) Cider or Cane Vinegar. Adjust as needed to fill the jar.


1 kg (2 lbs) Pork Shoulder, raw, diced in bite size pieces

1 small Onion, sliced

2 Scotch Bonnet or Habanero Peppers, seeded, minced

½ Sweet Pepper, seeded, julienned

60 mL (1/4 cup) Parsley, finely chopped

10 mL (2 tsp) Thyme, fresh

6 Garlic Cloves, minced

30 mL (2 Tbsp) Worcestershire Sauce

250 mL (1 cup) Lemon Juice

250 mL (1 cup) Orange Juice

60 mL (1/4 cup) Lime Juice

90 mL (6 Tbsp) Coconut Milk

5 mL (1 tsp) Salt or to taste

15 mL (1 Tbsp) Black Pepper, ground or to taste

30 mL (2 Tbsp) Canola Oil



  1. In a bowl, combine cabbage, onion, carrot, peppers & green onion.
  2. In a small bowl, combine garlic, salt, peppercorns and cloves. Toss with vegetables.
  3. Place ingredients in a large jar. Pour vinegar and lime juice over the ingredients. Press down vegetables and ensure completely covered by liquid. Refrigerate at least 48 hours before using. Can be kept for 2-3 weeks in the refrigerator.


  1. Make marinade: Combine onion, hot pepper, sweet peppers, parsley, thyme, garlic, Worcestershire, juices, coconut milk and seasonings. Pour over diced pork in a container or in a bag. Cover or seal bag. Marinate pork overnight in the refrigerator.
  2. Remove the meat from the marinade. Keep marinade.
  3. Toss meat with oil and cook in a hot pan or broil in the oven until browned and cooked through. Set aside.
  4. Strain solids from the marinade. Discard the solids. Place the liquid in a pan. Add the cooked meat and simmer until liquid is reduced by half, approximately 30 minutes.
  5. Serve Pork with Pikliz and Rice if desired.
  6. Makes 5 portions.