George Laguerre, the resilient owner of TiGeorges’ Chicken, overcame a 2010 fire and continues to carry the flag for the Haitian community at his colorful Echo Park restaurant. Sure, he’s best known for rotisserie chicken, which cooks on a spit over avocado wood, but other Haitian classics grace TiGeorges’ decorative tile tabletops, including Griot.
Griot ($15) consists of chunks of pork shoulder, marinated with notoriously spicy Scotch bonnet chilies, black pepper, salt and agria (sour orange). Laguerre steams and fries the pork the chunks turn to shreds when speared with a fork. Be sure to add the full complement of sides, which include earthy red beans and rice, a spicy Haitian slaw called pikliz, mixed green salad with tangy dressing, and a pair of Plataños Fritos, flattened fried plantains with good give and nice outer crusts. If that plate somehow doesn’t generate enough flavor, ask Laguerre for a bottle of Haitian hot sauce, which he promises will “kick you in the butt.”
Dose of Vitamin P spotlights my favorite pork dish from the previous week.