Griot—just the name conjures up images of crispy, flavorful pork. This iconic Haitian dish is a masterclass in transforming a simple pork shoulder cut into something extraordinary. The process begins with marinating the pork in a vibrant blend of citrus juices, herbs, and spices, allowing the flavors to penetrate the meat deeply.
What follows is a two-step cooking process that’s key to Griot’s signature texture. First, the marinated pork is often boiled until tender; then, it’s fried to golden-brown perfection, resulting in a satisfyingly crispy exterior and a juicy, flavorful interior.
Griot is more than just fried pork; it’s a celebratory dish, often featured at special occasions and family gatherings. It’s typically served with pikliz, that fiery and tangy Haitian slaw that provides the perfect counterpoint to the richness of the pork and a side of rice or plantains. Understanding Griot is understanding a cornerstone of Haitian culinary pride – a testament to patience, flavor, and satisfying textures.
