Haitian

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Pikliz (Pickled Cabbage and Scotch Bonnet Relish)

The Haitian pickle of cabbage and carrot held in vinegar with scotch bonnet chillies. This site’s chilli guide says capsaicin dissolves in fat and not in water, which is why drinking water does nothing for a burning mouth. Pikliz uses that fact as a clock. In a vinegar with almost no fat in it the capsaicin moves across very slowly, so a jar made yesterday is mild and a month-old jar is fierce — and the liquid itself becomes the hot sauce you spoon over rice.

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Griot (Braised-then-Fried Pork with Pikliz)

Haiti's national dish: pork marinated in épis, simmered until it gives, then lifted out and deep-fried so only the outside crusts. Braise first and fry second is the whole technique — fried from raw, the outside burns while the inside stays tough.