Griot (food)

Griot is a Haitian dish consisting of marinated and fried pork. It is a popular and widely consumed food in Haiti, often considered a national dish.

The preparation of Griot typically involves cutting pork shoulder (though other cuts can be used) into bite-sized pieces. The pork is then marinated in a mixture of citrus juices (often sour orange or lime), Scotch bonnet peppers, garlic, thyme, and other herbs and spices, varying according to regional and familial recipes. This marinade tenderizes the meat and infuses it with flavor.

After marinating for several hours or overnight, the pork is braised in water until tender. The braised pork is then deep-fried until golden brown and crispy.

Griot is typically served with pikliz, a spicy pickled cabbage relish; bannann peze (fried plantains); and rice or other grains. It may also be served with a side of sos pwa (bean sauce).

Griot holds significant cultural importance in Haiti. It is frequently prepared for special occasions, celebrations, and family gatherings. Its popularity stems from its flavorful combination of tender, marinated pork and crispy fried exterior.