From his post inside an open-plan kitchen, Chopped champion Ivan Dorvil plates up sizzling staples from his native Haiti, including griot. To make the Haitian classic, Chef Dorvil marinates pork shoulder in a vibrant bath of sour orange juice blended with herbs, spices and Scotch bonnet peppers. The pork is then seared, boiled and fried, resulting in a dish that’s “super, super tender,” Guy says. It’s served with plantains, black mushroom rice and pikliz (a fiery pickled-cabbage condiment).
Special Dishes: Griot, Grilled Whole Snapper, Grilled Octopus
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