Haitian griot is pork marinated with citrus juice, garlic, and herbs before being cooked and fried until crisp.
The pork is commonly marinated in epis, a seasoned Haitian mixture that may include herbs, peppers, garlic, onions, and citrus. It is first cooked until tender and then fried or roasted so the exterior becomes browned and crisp.
Griot is often served with pikliz, a spicy pickled cabbage condiment, and may accompany rice, plantains, or beans. The contrast between rich pork and sharp, spicy pikliz is one of the dish’s defining serving traditions.
Griot is sometimes confused with Haitian tassot, which is usually made from beef, goat, or another meat that is marinated, dried or simmered, and fried. The word “griot” can also refer to a West African oral historian, but in Haitian cuisine it specifically denotes the pork preparation.