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Haitian Pikliz & Fried Plantains

Haitian Pikliz & Fried Plantains
Ingredients for the Pilzik:
  • 1 cup shredded cabbage
  • 1 cup shredded carrots
  • 1 cup frozen green peas, thawed
  • 1 vidalia onion, thinly sliced & halved
  • 3 scotch bonnet or habanero peppers, thinly sliced with seeds
  • 8 peppercorns
  • 1 tsp salt
  • 3 cups of vinegar
Ingredients for the Bannunn Peze (Fried Plantains/Tostones):
  • 2 cups Canola Oil
  • 2 Large Green Plantains, peeled, sliced 1 1/2" (6-8 slices per plantain)
  • Bowl of Hot Water
  • Salt
Ingredients for the Griot:
  • 3 lbs of bone in pork shoulder/butt have Butcher cut into 2" with the bones & skin still attached 
  • 3 limes, halved
  • 2 sour oranges (use 2 oranges, 1 lemon & 2 limes if sour orange is not available in your region) juiced
  • 6 whole cloves
  • 6 garlic cloves, peeled 
  • 1 shallot, thinly sliced
  • 1/4 cup flat leaf parsley
  • 5 green scallions, roughly chopped
  • 1/2 vidalia onion
  • 1 Tablespoon Worcestershire sauce
  • 2 scotch bonnet pepper or habanero pepper
  • 4 sprigs of dried thyme, pull leaves off the stick
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 cup green pepper, diced
  • 1/2 cup of red pepper, diced
  • 1 teaspoon Creole Seasoning
  • 1/8 teaspoon Lawry's Garlic Salt
  • 1/4 cup of white vinegar
  • 3 to 4 cups of water 
  • Tablespoon of oil
  • 1/2 vidalia onion
  • 2 cloves garlic, minced
  • Pork broth (from liquid)
  • Tablespoon of tomato paste
  • 2 packets of sazon goya


Directions for the Pikliz:


  1. Layer all ingredients in a large mason jar, add peppercorns, salt & vinegar.
  1. Close lid to jar tightly.
  1. Allow to pickle for 24 hours & enjoy!


Directions for the Bannunn Peze:


  1. Heat oil in a frying pan. Brown pieces on all sides over medium-high heat til golden brown about 4 minutes.
  1. Using a plantain press/tostonera, brown paper bag or a cutting board & a pot or a plate flatten the fried plantains.
  1. In a prep bowl filled with hot water & 2 tablespoons of salt soak the flattened fried plantains into the salt water for 1 minute.
  1. Shake off excess water, gently place back into hot oil & refry the plantains again. Drain on paper towels to remove excess oil.
  1. Salt to taste.
  1. Serve hot.


Directions for Griot:


  1. Clean pork with limes under cold running water.
  1. In a blender, blend cloves, garlic, shallot, parsley, scallions, onions, green pepper, red pepper, vinegar, Worcestershire sauce, seasonings & 1 scotch bonnet or habanero pepper 1 tablespoon of lime.
  1. In a large prep bowl mix pork, lime juice & marinade.
  1. Cover & marinate in refrigerator for 1 hour to 24 hours.
  1. In a large sauce pan, on high, add water, marinated pork and boil until tender, check tenderness with a fork at the 45 minute mark.
  1. Preheat oven to 375
  1. Remove pork with a slotted spoon from water & place in a sheet pan. Do not discard liquid, it's now your pork broth.
  1. Cook pork for 1 hour until crispy.
  1. While pork is cooking in a small saucepan on medium heat cook onion & garlic until translucent.
  1. Ladle pork growth from tenderizing process.
  1. Add tomato paste, sazon goya salt & pepper to taste, stir
  1. With a fork, prick scotch bonnet or habanero pepper & place in sauce.
  1. Cook on medium- high heat while griot is cooking in the oven until sauce reduces into 1/2.


Haitian Pikliz and Fried Plantains - Home & Family

Chef Manouschka Guerrier shows you a whole new way to enjoy your veggies... with a kick!


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