Cameroon style fried pork and Big Banana® Sweet Plantain Rounds.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with MIC Food.
For the Pork
INGREDIENTS
- 6 pounds Pork shoulder
- 6 sprigs Fresh basil
- 2 thumb-sized pieces Ginger, peeled
- 2 bulbs Garlic (20-23 cloves), peeled
- 1 ea. Leek, chopped
- 6 sprigs Leafy celery (or parsley)
- 2 teaspoons White peppercorns (whole)
- 2 ea. Pebe (Ehuru or African nutmeg)
- 1 ea. Habanero or scotch bonnet pepper (adjust to your heat preference)
- Salt to taste
- 1 cup Oil (for the spice paste)
For the Plantains
INGREDIENTS
- 1 package Pre-sliced plantains ( rounds, ready for frying)
- Oil for deep frying
METHOD
- Prepare the spice paste:
- In a blender or food processor, combine the basil, ginger, garlic, leek, leafy celery (or parsley), whole white peppercorns, African nutmeg (pebe), habanero pepper, and salt.
- Add the oil and blend until you get a smooth paste. This will be your spice marinade for the pork.
- Marinate the pork:
- Place the pork pieces in a large bowl or dish.
- Pour the spice paste over the pork and massage it into the meat to ensure it’s well-coated.
- Let the pork marinate for at least 30 minutes (or up to a few hours in the fridge for more intense flavor).
- Cook the pork:
- In a large pot, braise until tender in water or stock.
- Remove and sear in a pan. Adding in the plantain and additional spice paste.
- Serve:
- On a large serving platter, arrange the fried pork and plantains together.
- Serve hot and enjoy the delicious combination of flavorful pork and sweet, crispy plantains!
