Roasted Pork with Spices and Plantains

Ingredients

In the original Sardinian dish, Su porceddu, a whole suckling pig is traditionally roasted on a spit. In this adapted recipe, we use a pork roast instead, which is more readily available and easier to prepare. Additionally, we incorporate Rwandan spices and flavors, such as ginger and cayenne pepper, to infuse the dish with the unique taste of Rwandan cuisine. We alse have the original recipe for Su porceddu, so you can check it out.

• 2 kg (4.4 lbs) pork roast 2 kg (4.4 lbs) pork roast
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons ginger, grated 2 tablespoons ginger, grated
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon black pepper 1 teaspoon black pepper
• 4 ripe plantains 4 ripe plantains
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons brown sugar 2 tablespoons brown sugar

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 20g, 10g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small bowl, combine the minced garlic, grated ginger, cayenne pepper, paprika, salt, and black pepper to make a spice rub.
3. 3.
   Rub the spice mixture all over the pork roast, ensuring it is evenly coated.
4. 4.
   Place the pork roast on a roasting rack in a baking dish and roast in the preheated oven for approximately 2 hours, or until the internal temperature reaches 70°C (160°F).
5. 5.
   While the pork is roasting, peel the plantains and slice them diagonally into 1-inch thick pieces.
6. 6.
   Heat the vegetable oil in a large skillet over medium heat. Add the plantain slices and cook until golden brown on both sides.
7. 7.
   Sprinkle the brown sugar over the plantains and continue cooking until the sugar has melted and caramelized.
8. 8.
   Remove the pork roast from the oven and let it rest for 10 minutes before slicing.
9. 9.
   Serve the sliced roast pork with the caramelized plantains.

Treat your ingredients with care...

• Pork roast — Choose a well-marbled cut of pork roast for maximum flavor and tenderness.
• Plantains — Select ripe plantains with yellow skin for a sweeter taste. Avoid using green or overly ripe plantains.

Tips & Tricks

• For an extra kick of heat, add more cayenne pepper to the spice rub.
• If you prefer a sweeter flavor, sprinkle some cinnamon over the caramelized plantains.
• Serve the roast pork with a side of Rwandan-style coleslaw for a refreshing contrast.

Serving advice

Slice the roast pork and arrange it on a platter, garnished with fresh herbs such as cilantro or parsley. Serve the caramelized plantains alongside the pork for a delightful combination of flavors.

Presentation advice

To enhance the presentation, drizzle a reduction of the pan juices over the sliced pork and plantains. This will add a glossy finish and intensify the flavors.