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Haitian Roasted Pork Bao Buns
Arguably one of the most popular Haitian dishes, Griot is twice-cooked pork flavored with a bright citrus and habanero marinade. Braised until tender, then fried for maximum crispiness, Chef Vanessa tucks the melt-in-your-mouth pork is tucked into fluffy bao buns for a fusion twist.The buns are served with Haitian pickled slaw, pikliz, for a pop of acidic balance, as well as a side of rice and red beans.
Nutritional facts
Protein
39g
Carbs
79g
Calories
810
Fat
36g
Ingredients
-, Canola and Olive Oil Blend, Habanero Peppers, Canned Black Beans, Carrots, Coconut Oil, Steamed Bun, Vegetable Base, Garlic, White Wine Vinegar, Coconut Milk, Jasmine Rice, Kosher Salt, Clove, Shallot, Cabbage, Apple Cider Vinegar, Lime Juice, Rice Wine Vinegar, Thyme, Green Onion, Lemon Juice, Orange Juice, Red Bell Pepper, Italian Parsley, Sea Salt, Pork Shoulder
Reviews
4.1
Based on 452 reviews
Renee Cantave · 11/28/24
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About Vanessa Cantave
Vanessa Cantave, a passionate chef and entertaining expert, found her culinary calling after leaving a successful career in advertising and graduating from the French Culinary Institute. Born to Haitian parents in New York City, Vanessa's childhood was influenced by her mother's fascination with the abundance of food in American supermarkets and her father's love for budget-friendly dining. Vanessa's culinary journey began with a childhood attempt at making meatloaf, sparking a lifelong love for cooking and entertaining.
Despite initially studying political science at James Madison University, Vanessa's passion for food remained constant, leading her to eventually pursue her culinary dreams in New York City. Vanessa's diverse culinary experiences, from her family's kitchen to her time at culinary school, shaped her approach as a private chef and caterer. With a focus on the finer details, she creates unique and memorable dining experiences, emphasizing that "Love is in the details." Sixteen years into her culinary journey, Vanessa continues to thrive in the world of food, reflecting on her decision to become a chef as the best and most rewarding choice of her life.
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