The Haitian dish of fried pork chunks commonly served with pikliz is griot.
To make griot, pork is typically marinated with citrus juice, garlic, herbs, and spices, then braised or simmered until tender before being fried or roasted to develop a crisp exterior. The finished pieces are often served with pikliz, a spicy Haitian pickled relish made with cabbage, carrots, peppers, vinegar, and seasonings.
Griot is a major part of Haitian celebratory cooking and is frequently paired with diri kole, a rice-and-beans preparation. It is different from tassot, which usually refers to fried or dried meat, often beef or goat, in Haitian cuisine. The word “griot” can also mean a West African oral historian, but in a food question it refers to the pork dish.