PORK STUFFED WITH SWEET PLANTAIN
With Ajili-mojili (Hot Pepper & Garlic) Sauce
Eat Caribbean by Virginia Burke
The combination of the sweet plantain stuffing with the succulent pork and a piquant 'ajili-mojili' sauce from Puerto Rico makes this an outstanding dish, full of contrasting flavours. For true garlic lovers! Ajili-mojili is traditionally served with bread.
Preparation time: marinating overnight + 20 minutes+ 1 1/2 hours cooking.
• 1½ tbsp adobo powder (see below or ready-made)
• 1 kg (2 lb 2 oz) boneless pork shoulder roll
• 1 ripe plantain, peeled and left whole
For the ajili-mojili sauce:
• 2 scotch bonnet peppers, de-seeded and chopped
• 6 whole peppercorns
• 6 garlic cloves
• 2 tsp salt
• 1/4 cup lime juice
• 2 tbsp cane vinegar or distilled (white) malt vinegar
• 1/2 cup olive oil
1. The day before, rub the adobo powder into the pork all over. Cover and place in the fridge overnight to marinate,
2. Preheat the oven to 180°C/350°F. The objective is to have the whole plantain centred in the roll of pork. If the cut of meat is solid at one end, slice a hole through so that the plantain can be shoved in and lined up in the centre of the cut. Roll and tie. Place in a roasting tray and roast, covered loosely with foil, for about an hour.
3. Uncover and allow the roast to brown for a further 30-40 minutes, depending on how well done you like your pork. Don't overcook it or the meat will become dry. (A meat thermometer should read 170°F when it is done.)
4. Meanwhile, as the meat is cooking, make the sauce. Place the hot pepper, peppercorns, garlic and salt in a blender and blend the ingredients until it forms a puree. Pour in the lime juice, vinegar and oil and blend again.
5. Remove the pork from the oven and allow to stand for 10 minutes before carving. Serve with the ajili-mojili sauce handed around separately.
*ADOBO: (A Puerto Rican dry-rub seasoning usually used on meat, especially pork).
Blend together: 1 tsp onion powder, 1 tsp dried oregano and a pinch of salt and a pinch of pepper.