Griot

Haiti (West African pork preparation tradition in Caribbean context)

Griot (pronounced 'gree-oh') is Haiti's most beloved pork preparation and the definitive dish of Haitian celebration culture: bone-in pork shoulder marinated in sour orange (Seville orange), lime, scotch bonnet, and Haitian epis for 24 hours, then braised in its marinade until tender, drained, and deep-fried in the rendered pork fat until the exterior is crackling, golden, and crisp while the interior remains moist. The two-stage cooking — braise then fry — is the technique that makes griot exceptional: the braise tenderises and infuses the meat; the fry creates the crackling exterior that makes it irresistible. It is served with pikliz (spicy pickled cabbage) that provides the acid counterpoint to the fried pork fat.

Pikliz (spicy Haitian pickled cabbage) is mandatory — its vinegar sharpness and scotch bonnet heat cut through the fried pork fat; riz et pois rouges (rice and red beans) provides the starchy foundation.