Pork Stuffed with Sweet Plantain, Served with Ajili-mojili (Hot Pepper & Garlic) Sauce

Name: Pork Stuffed with Sweet Plantain, Served with Ajili-mojili (Hot Pepper & Garlic) Sauce
Prep time: 1 h 50 min
Total time: 1 h 50 min
Yield: Serves 4–6
Cuisine: Americas
Ingredients: 1 kg/2 lb 2 oz boneless pork shoulder roll; 1½ tbsp adobo powder (or ready-made); 2 scotch bonnet peppers, de-seeded and chopped; 1 ripe plantain, peeled and left whole; 6 garlic cloves; 6 whole peppercorns; 60 ml/¼ cup lime juice; 2 tsp salt; 2 tbsp cane vinegar or distilled (white) malt vinegar; 2 tbsp cane vinegar or distilled (white) malt vinegar; 125 ml/½ cup olive oil

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
1 hr 50

Appears in

Eat Caribbean

By Virginia Burke

Published 2005

About

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.

Ingredients

1½ tbsp adobo powder (or ready-made)
1 kg/2 lb

Americas
Main course
Gluten-free
Caribbean
Puerto Rico

Method

The day before, rub the adobo powder into the pork all over. Cover and place in the fridge overnight to marinate.
Preheat the oven to 180°C/350°F/Gas Mark 4. The objective is to have the whole plantain centred in the roll of pork. If the cut of meat is