Griot is a typical Haitian dish consisting of pork meat cubes slowly simmered in a sweet, spicy, and tangy marinade of chile peppers, onions, and orange, lime, or lemon juice until tender, then fried in a skillet. Instead of developing the flavor from the pan drippings, the sauce acts as a cooking liquid, typically reduced to a shiny glaze.

The dish is an homage to the griot, a person of high social status in many West African countries, traditionally a local historian, diplomat, warrior, tribal chief, community leader, or a teacher. As pork meat was scarce and expensive in Haiti, the dish was made only for special occasions and festive events, and the link between the two griots is obvious - they are both very important to their respective cultures.

Today, it is considered Haiti's national dish and is made more often than in the past. Like the African griot, the dish is also special for its flavors - heat from the chiles, the sweet and sour acidity of citrus juices, the richness of meat, and the unique, browned exterior.