Experience the roots of West African street food with this Fried Pork and Plantains. Crispy, savory pork meets golden, slightly sweet plantains in a dish bursting with umami from herbs and spices — utterly delicious and deeply satisfying.
Make this recipe when you want a truly indulgent meal. Each bite is addictive, and the combination of textures and flavors keeps you reaching for more.
This plate is filling on its own, but pairs beautifully with a fresh green side such as a simple Lettuce Salad or a Cucumber, Tomato and Onion Salad to balance the richness.
Table of Contents
- Fried Plantains and Pork Recipe
- Watch How To Make Fried Pork and Plantains
- Ingredients Needed
- Variations and Substitutions
- How To Make Fried Pork and Plantains
- 1. Prep the Pork:
- 2. Blend the Spices:
- 3. Cook the Pork:
- 4. Prepare the Sauce:
- 5. Prep and Fry the Plantains:
- 6. Fry the Pork and Plantains Together:
- 7. Toss in the Sauce:
- 8. Serve:
- Expert Tips
- Recipe FAQs
- Serving Fried Pork and Plantains
- More Pork Recipes
- Fried Pork and Plantains Recipe
Fried Plantains and Pork Recipe
Fried pork and plantains combines crispy, well-seasoned pork with golden plantains for a memorable street-food style meal. It’s popular in Cameroon, especially in cities like Douala and Yaoundé, and makes for a hearty family dinner or a crowd-pleasing appetizer.
This recipe is indulgent and full of flavor. The savory sauce coats tender pork and crisp plantains, creating contrasting textures that guests love. It’s a satisfying dish that’s quick to disappear from the plate.
Watch How To Make Fried Pork and Plantains
Ingredients Needed
These key ingredients build the flavor and texture of the dish. The list below highlights the essentials:
- Pork: Use a mix of cuts for varied texture — boneless ribs, cushion meat, or pork feet. Pork chops cut into bite-sized pieces also work well.
- Plantains: Choose half-ripe plantains (yellow and still firm) so they hold their shape when fried and offer the right balance of sweetness.
- Pebé (African Nutmeg): Adds a warm, nutty aroma typical of Cameroonian cooking. If unavailable, the sauce will still be flavorful without it.
- Habanero or Scotch Bonnet Pepper: Provides heat; adjust to your spice tolerance or substitute with a milder chili.
- Maggi Seasoning Cubes: A common source of savory umami in many African kitchens; you can use chicken bouillon powder as an alternative.
For the complete ingredient list with measurements, see the recipe card below.
Variations and Substitutions
This recipe is adaptable. Consider these options:
- Different Meats: Swap pork for chicken thighs or beef — adjust cook times accordingly.
- Plantain Alternatives: If plantains aren’t available, sweet potatoes make a tasty substitute and fry up nicely.
- Adjusting Heat: Omit the habanero or use a milder pepper if you prefer less spice.
Tip: Marinate the pork in the spice blend for at least 30 minutes to let the flavors penetrate the meat.
How To Make Fried Pork and Plantains
This recipe follows a few simple stages: prep and simmer the pork, make the spice sauce, fry the plantains, then fry everything together and toss in sauce.
1. Prep the Pork:
- Cut the pork into bite-sized pieces. Rinse well and place in a large pot.
- Season with salt and Maggi cubes to taste.
2. Blend the Spices:
- Blend basil, ginger, garlic, leek, celery (or parsley), white pepper, pebé, and habanero with 1 cup of water until smooth.
- Add 1 cup of this blend to the seasoned pork and mix to coat.
3. Cook the Pork:
- Simmer the pork over medium heat for about 20 minutes so flavors develop and the meat starts to tenderize.
4. Prepare the Sauce:
- In a small pot, combine 1 cup of flavorless oil, the remaining spice blend, 1 teaspoon salt, and 2 Maggi cubes. Simmer 5–10 minutes until fragrant and set aside.
5. Prep and Fry the Plantains:
- Peel the plantains, heat oil in a heavy pot for deep-frying, and fry the whole plantains until light brown. Drain and let cool slightly, then chop into bite-sized pieces.
6. Fry the Pork and Plantains Together:
- Drain the pork from its cooking liquid, then deep-fry the pork and chopped plantains together in batches until crispy and golden. Drain on paper towels.
7. Toss in the Sauce:
- Heat 2 tablespoons of the reserved sauce in a skillet over medium-high heat. Add the fried pork and plantains and toss until well coated.
8. Serve:
- Serve hot, garnished with thinly sliced onions, minced parsley, and a spoonful of mayonnaise if desired — a common street-food touch in Cameroon.
After simmering, let the pork rest 10–15 minutes before frying to improve texture and flavor absorption, then drain well before frying.
Expert Tips
Use these suggestions to get the best result:
- Marinate: Let the pork sit in the spice blend for at least 30 minutes for deeper flavor.
- Fry in Batches: Avoid overcrowding the oil so both pork and plantains crisp evenly.
- Season as Needed: Taste and adjust seasoning during cooking; a bit more salt or another Maggi cube can enhance the flavor.
- Serve Fresh: This dish is best enjoyed right away when everything is hot and crisp.
Recipe FAQs
Yes. Prep the pork and sauce in advance and fry the pork and plantains just before serving to keep them crispy.
A fresh salad pairs well. Mayonnaise is often served alongside for dipping.
Yes. For a lighter option, marinate and roast at 375°F for 25–30 minutes until browned — watch closely to avoid drying out the meat.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or an air fryer to re-crisp.
Serving Fried Pork and Plantains
Cucumber Tomato and Onion Salad
Lettuce Salad
Avocado Salad
More Pork Recipes
Baked Dry Rub Ribs
Pan Seared Boneless Pork Chops
Pork Tenderloin In Creamy Mushroom Sauce
Pan Fried Brussels Sprouts With Bacon
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Fried Pork and Plantains
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Equipment
-
Blender
Ingredients
- 5-6 pounds pork A mix of boneless ribs, cushion meat and pork feet. Pork chops cut into pieces also work.
- 6 sprigs basil
- 2 thumb-size pieces ginger
- 2 bulbs garlic About 20–23 cloves
- 1 leek
- 6 sprigs leafy celery Chinese celery or parsley
- 2 teaspoons white pepper
- 2 pebe African nutmeg (ehuru), optional
- 1 habanero or scotch bonnet
- Salt and Maggi seasoning cubes to taste
- 6 half-ripe plantains
- 1/4 cup flavorless oil for the spices
- Oil for deep frying
For Serving
- Thinly sliced onions
- Minced parsley
- Mayonnaise
Instructions
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Prep the pork: Cut into bite-size pieces, rinse, and transfer to a large pot.
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Blend the spices: Combine basil, ginger, garlic, leek, celery or parsley, white pepper, pebe, and habanero with 1 cup water and blend to a paste.
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Season pork: Add salt and Maggi cubes, then 1 cup of the spice blend and stir to coat.
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Cook pork: Simmer the seasoned pork over medium heat for about 20 minutes.
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Simmer sauce: In a smaller pot, add 1 cup oil, the remaining spice blend, 1 teaspoon salt, and 2 Maggi cubes. Simmer 5–10 minutes, then reserve.
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Prep plantains: Peel plantains, heat oil for deep-frying, and fry whole until light brown. Cool slightly and chop into pieces.
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Combine & chop: Drain some pork from its stock, place with the plantains, chop to bite-size, and toss together.
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Fry again: Deep-fry the pork and plantain pieces in batches until crisp and golden. Drain on paper towels.
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Toss together: Heat 2 tablespoons of reserved sauce in a skillet, add the fried pork and plantains, and toss to coat.
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Serve: Serve hot with a scoop of mayonnaise, thinly sliced onions, and minced parsley.
Video
Notes
- No extra water is required when cooking the pork; it releases enough juices. Add a little water only if your cut is very dry.
- Cooking times vary by cut — tougher pork may need longer to become tender.
- You can substitute pork with chicken thighs or beef chuck roast.
- Follow the tips in the post for best results.