Griot

Griot is a Haitian dish of pork shoulder marinated in citrus, then braised and fried, considered by some, alongside diri ak pwa wouj, red beans and rice, to be Haiti's national dish. The pork is washed and soaked in citrus juice, then marinated in epis, a blend of Haitian herbs, vegetables and spices, along with scotch bonnet peppers, before being braised or roasted until tender, with the cooking liquid reserved for sauce, and finally deep fried until golden brown and crisp. It is commonly served at parties, typically accompanied by pikliz, a spicy pickled vegetable condiment, and rice or bannann peze, fried plantains.