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--- food:haitian_griot [2026/01/25 12:08] – [Instructions] loginerror
+++ food:haitian_griot [2026/01/25 12:22] (current) – loginerror
@@ Line 57: / Line 57: @@
 Here's an approximate timeline of how I set things out.
-Day 1: Made the Epis and let it settle in the fridge.
+  * Day 1: Made the Epis and let it settle in the fridge.
-Day 2: Cut the pork, let it marinade in the fridge. Also made the Pikliz, also marinading in the fridge.
+  * Day 2: Cut the pork, let it marinade in the fridge. Also made the Pikliz, also marinading in the fridge.
-Day 3:
+  * Day 3:
-  * Started cooking the pork and pressure cooking the red beans at the same time.
+    * Started cooking the pork and pressure cooking the red beans at the same time.
-  * I was able to saute the veggies and set the rice and beans to begin cooking at about the same time that the pork was finished simmering.
+    * I was able to saute the veggies and set the rice and beans to begin cooking at about the same time that the pork was finished simmering.
-  * The rice waited in the slow cooker on Keep Warm until the pork was finished deep frying.
+    * The rice waited in the slow cooker on Keep Warm until the pork was finished deep frying.
-  * And I kept the already deep fried portions of pork warm on a cookie sheet in the oven on the lowest available temperature.
+    * And I kept the already deep fried portions of pork warm on a cookie sheet in the oven on the lowest available temperature.
 This was definitely a long weekend project, especially for a single person. My understanding is that Griot often a festival dish, made in large batches for a community.
@@ Line 121: / Line 121: @@
 [[ https://www.caribbeangreenliving.com/what-is-haitian-epis-seasoning/ | Caribbean Green Living ]]
-{{tag> main side feast}}
+{{tag> main feast}}
 ~~PAGEIMAGE:<food:griot-feast.jpg>~~