Considered the national dish of Haiti, griot (pronounced gree-oh, sometimes spelled griyo) marinates chunks of well-marbled pork in a boldly herbal, garlicky, citrusy blend laced with spices and fresh chilies. The meat is first slow-cooked until tender in the marinade, then fried to crisp and caramelize the surfaces. We start by oven-braising our version. Then, you can simply broil the meat, still in the pot, to create nice browning on the surface. Or you can remove the pork from the liquid and fry it in batches in a skillet, which delivers amazingly delicious browning and crisping. Either way, serve with pikliz, a bright, bracing Haitian slaw. Red beans, rice and fried plantains are other common accompaniments.