Pork Grillades (Gree-yahds)

6 servings Prep: 15 m Cook: 1 h 15 m Total: 1 h 30 m Intermediate
4.0/5 (3)
This is a popular recipe request featuring tender pork strips braised in a tangy mustard and vinegar sauce. This recipe is one of the classics and as with the old recipes, cooks use a lil of this and a lil of that. Between Mawmaw and Bert, the beginning of the semblance of a recipe has been created. This recipe calls for an ingredient many Cajun cooks had and that was ‘judgment’.

Ingredients

6 servings
  • 2 pounds pork meat - pork fingers
  • 1 large sliced onion
  • 1 medium sliced bell pepper
  • 1 to 2 large heaping spoons of French's yellow mustard
  • 1/4 to 1/2 cup white vinegar
  • salt, black and red pepper, paprika to taste
  • 1/4 cup cooking oil
  • water or chicken stock

Step-by-Step Instructions

  1. Cut meat into serving size pieces or, as Bert says, chunk it or strip it. Cajuns like to make this with pork, however round steak cut in finger size strips works really well.
  2. Combine the meat with the rest of the ingredients (onion, bell pepper, mustard, vinegar, and seasonings) and refrigerate overnight as refrigeration enhances the flavor of the marinade.
  3. Next day, in a Dutch oven, cast iron pot or Magnalite aluminum pot brown the mixture really well in the hot oil over medium-high heat, about 10-15 minutes until well-browned. Add water or chicken stock and reduce heat to low. Simmer until the meat is cooked and tender to the touch of a spoon, about 1 hour. As the water evaporates in the cooking process, you may need to add water during this cooking process. Go easy, it is better to add a small amount of water at a time. This should come out as a nice pot of browned meat with a thick hearty sauce. Serve over rice or grits.

Common Problems and Solutions

Q: Why is my meat tough after cooking?

A: Make sure to simmer on low heat rather than boiling, and give it the full hour or more to become fork-tender. The meat needs time to break down. If it's still tough, add a bit more liquid and continue simmering.

Q: Can I skip the overnight marinating?

A: While you can cook it right away, the overnight marinade really does make a difference in flavor. If you're short on time, marinate for at least 2-3 hours.

Q: How thick should the sauce be?

A: It should coat the back of a spoon but still have some gravy-like consistency. If it's too thin, simmer uncovered for the last 15-20 minutes. If too thick, add a little water or stock at a time.

Tips and Techniques

The key is getting a good brown on the meat before adding your liquid - don’t rush this step. And remember to add liquid gradually during cooking rather than dumping it all in at once. This helps you control the consistency of your gravy.

Ingredient Substitutions

  • pork meat: round steak or beef chuck
  • French's yellow mustard: any yellow mustard or Creole mustard
  • chicken stock: water or beef stock

Equipment Needed

  • Dutch oven or cast iron pot
  • Magnalite aluminum pot (traditional alternative)

Historical Context

Grillades (pronounced gree-yahds) is a traditional Louisiana breakfast dish, often served with grits. The dish showcases the Cajun approach to economical cooking, transforming tougher cuts of meat into something tender and flavorful through slow braising.