Nigerian Peppered Pork with Fried Plantain

Ingredients

• 800 g pork shoulder, diced
• 2 onions
• 2 red peppers
• 2 scotch bonnet chilli
• 3 garlic cloves
• 15 g fresh root ginger
• 1 tsp dried thyme
• 1 tsp curry powder
• 1 chicken stock cube
• 8 tbsp vegetable oil
• 4 ripe plantain

Method

1. 1

   Put the pork in a pan with half an onion, chopped, the garlic, ginger, thyme, curry powder, crumbled stock cube and 500ml water. Cover and simmer for 40 minutes until tender. Drain, keeping 150ml of the stock.

2. 2

   Blend the red peppers, 1 onion and the scotch bonnets (deseed one for less heat) to a coarse paste.

3. 3

   Heat 4 tbsp vegetable oil in a large frying pan over a medium-high heat and fry the drained pork for 8-10 minutes, turning, until browned and crisp at the edges. Lift out.

4. 4

   In the same oil, fry the remaining half onion, sliced, for 2 minutes, then add the pepper paste and fry for 10 minutes, stirring, until thick and the oil separates. Add the reserved stock and the pork and toss for 5 minutes until glossy and coated. Season with salt.

5. 5

   Meanwhile, peel the plantains and slice on the diagonal. Fry in the remaining oil in batches for 2-3 minutes each side until deep golden, and drain on kitchen paper.

6. 6

   Serve the peppered pork with the fried plantain.