Griot and Pikliz: The National Dish Complex

Griot (pronounced "gree-oh") — fried pork shoulder marinated in sour orange and épis, slow-braised until tender, then deep-fried until the exterior is deeply caramelised and crispy — is the dish most Haitians name as their national dish. It is always accompanied by pikliz (pikliis) — the vinegar-pickled shredded cabbage, carrot, and scotch bonnet condiment that is to Haitian cooking what kimchi is to Korean cooking: not optional but structural.

The complete griot and pikliz technique.

• Twice-cooked pork Chinese (same braise-then-fry principle — same physical logic arrived at independently), Filipino lechon kawali (same braise-and-fry — parallel development), Korean bossam (same brai