George Laguerre is the resilient chef-owner of TiGeorges’ Chicken. He overcame a devastating 2010 fire and continues to carry the flag for the Haitian community at his colorful Echo Park restaurant. Given the business name, Laguerre is best known for rotisserie chicken, which cooks on a spit over avocado wood. I wouldn’t talk you out of ordering his prized birds. However, other Haitian classics grace TiGeorges’ Chicken decorative tile tabletops in the Glendale Boulevard gulch that bends downtown.

Griot ($15) consists of pork shoulder chunks, marinated with notoriously spicy Scotch bonnet chilies, black pepper, salt and agria (sour orange). Laguerre steams and fries the pork chunks, which turn to shreds when speared with a fork. Be sure to add the full complement of sides: earthy red beans and rice, a spicy Haitian slaw called pikliz mixed green salad with tangy dressing, and Plataños Fritos. These flattened fried plantains had good give and nice outer crusts. If that plate somehow doesn’t generate enough flavor for your tastes, ask Laguerre for a bottle of Haitian hot sauce. He promises a good shake over your food will “kick you in the butt.”

Dose of Vitamin P spotlights my favorite pork dish from the previous week.