Pork Stuffed With Sweet Plantain, Served With Ajili-Mojili
- Ready In:
- 1hr 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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