Prep 20 mins
Cook 1 hr 30 mins
A combination of weet plantain wihtthe succulent pork and a piquant 'ajili-mojili' sauce from Puerto Rico makes this an oustanding dish, full of constrsting flavours. Prep time time includes MARINATING. .The ingredients for the sauce begin at the bonnett peppers. This recipe is from "Eat Caribbean" Cookbook
- 1 1⁄2 tablespoons adobo seasoning
- 2 lbs boneless pork shoulder rolls
- 1 ripe plantain, peeled and left whole
- 2 scotch bonnet peppers, de-seeded and chopped
- 6 peppercorns
- 6 garlic cloves
- 2 teaspoons salt
- 1⁄4 cup lime juice
- 2 tablespoons cane vinegar (white) or 2 tablespoons distilled malt vinegar (white)
- 1⁄2 cup olive oil
- The day before, rub the adobo powder into the pork all over. Cover and place in the fridge overnight to marinate.
- Preheat the over to 350 degress.
- 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 center of the cut. Roll and tie. Place in a roasting tray and roast, covered loosely with foil, for about an hour.
- 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 shoulde read 170 degrees when it is done).
- 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 lime juice, vinegar and oil and blend again.
- Remove pork from teh oven and allow to stand for 10 minutes before carving. Serve with ajili-mojili sauce.