Chef José Andrés finds inspiration in the traditional dish of pork griot from Haiti, praising its complex flavors and cultural significance that celebrates Afro-Caribbean heritage.
Pork griot exemplifies a fusion of cooking methods and marinades, where the tender pork is first zested with citrus before being braised and then deep-fried, creating a unique texture.
The rich history of pork griot connects to the West African roots of Haitian cuisine, embodying the culinary influences brought by the Afro-Caribbean community.
Griot, as a term, symbolizes the importance of cultural storytellers in Haitian society, linking the dish back to traditions of documenting history through oral narratives.
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