Plantains and Fried Pork

Fried Plantains and Pork Recipe

Fried pork and plantains, known for its mouthwatering combination of crispy pork and golden plantains, is a beloved Cameroonian street food commonly sold on the streets of Douala, Cameroon’s commercial capital and Yaoundé, Cameroon’s capital.

This dish is a crowd-pleaser, and indulgent with its rich flavors and satisfying textures. Whether you’re cooking for a family meal or entertaining guests, this recipe will win everyone over with its savory umami-packed sauce, tender pork, and perfectly fried plantains.

It’s hearty, flavorful, and guaranteed to leave you craving more! Our family ate this down in minutes and we know yours will enjoy it too.

How it comes together

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Ingredients Needed

For this dish, you’ll need a variety of ingredients that add depth and flavor to both the pork and plantains. Here are 5 of the most essential:

1. Pork:
   • We recommend using a mix of pork cuts for different textures. Boneless pork ribs, pork cushion meat, and pork feet all work well. If you prefer something simpler, pork chops cut into bite-sized pieces are a great option too.
2. Plantains:
   • Look for half-ripe plantains—yellow with some firmness. They hold their shape better during frying and provide the right balance of sweetness and texture.
3. Pebé (African Nutmeg):
   • This spice adds a distinct warm and nutty flavor that gives the dish an authentic Cameroonian touch. You can find pebe in local African stores or online African markets. If you can’t find pebé, just leave it out. The sauce will still taste great!
4. Habanero or Scotch Bonnet Pepper:
   • These peppers bring the heat! Use them for that spicy kick, but you can adjust the amount based on your tolerance for spice.
5. Maggi Seasoning Cubes:
   • A staple in many African kitchens, Maggi cubes pack a ton of umami into your dish. You can substitute with chicken bouillon powder if needed.

For the full list of ingredients with measurements, check out the recipe card below.

Pantry notes

One of the best things about this recipe is its flexibility. Here are a few ideas on how to adapt it:

• Meat Options: Don’t have pork? Try using chicken thighs or beef. Just make sure to adjust the cooking time for each meat.
• Plantain Alternatives: If plantains are hard to come by, you can use sweet potatoes as a substitute. They won’t have the same taste, but they fry up beautifully and offer a similar starchy texture. We particularly love Japanese sweet potatoes as they have a firmer texture than other kinds of sweet potatoes.
• Spice Level: If you’re sensitive to heat, you can omit the habanero or Scotch bonnet pepper entirely, or use a milder chili like a jalapeño.

For the best flavor, let the pork marinate in the spice blend and seasoning for at least 30 minutes before cooking. This allows the seasoning to penetrate the meat.

How it comes together

Making this flavorful dish involves a few key steps: prepping the pork, blending spices, frying the plantains, and tossing everything together in a satisfying sauce. Here’s how to make it:

1. Prep the Pork :

• Start by cutting all your pork into bite-sized pieces. A mix of pork cuts, like ribs, cushion meat, and pork feet, works best for different textures. Rinse the pork well and place it in a large pot.
• Season the pork with salt and Maggi seasoning cubes (4g cubes) to taste.

2. Blend the Spices :

• In a blender, combine basil, ginger, garlic, leek, celery (or parsley), white pepper, pebé (African nutmeg), and habanero pepper with 1 cup of water. Blend until smooth.
• Add 1 cup of this spice blend to the seasoned pork and stir well to coat.

3. Cook the Pork :

• Place the seasoned pork on medium heat and let it simmer for about 20 minutes. This helps infuse the flavors into the meat and begins to tenderize it.

4. Prepare the Sauce :

• In a smaller pot, add 1 cup of oil, the remaining spice blend, 1 teaspoon salt, and 2 Maggi seasoning cubes. Simmer this mixture for 5-10 minutes until fragrant, then set it aside for later.

5. Prep and Fry the Plantains :

• Peel the plantains by cutting off both ends, making a slit down the side, and removing the peel. Heat oil in a heavy-bottomed pot (enough to submerge the plantains) and deep-fry the whole plantains until they turn light brown.
• Let the fried plantains cool slightly, then chop them into bite-sized pieces.

6. Fry the Pork and Plantains Together :

• Drain the pork from its stock, then deep-fry the pork and chopped plantains together until they are crispy and golden brown. Be sure to fry them in batches to avoid overcrowding the pan.

7. Toss in the Sauce :

• In a skillet, heat 2 tablespoons of the reserved sauce over medium-high heat. Add the fried pork and plantains, tossing them well in the sauce to coat them evenly.

8. Serve :

• Serve the meal hot, garnished with thinly sliced onions, minced parsley, and a dollop of mayonnaise for added richness and to mimic how it is served on the streets in Cameroon.

After simmering the pork in the spice blend, let it rest for 10-15 minutes before frying. This allows the meat to absorb more of the flavors and helps it to firm up, resulting in a juicier interior and a crispier exterior when fried. Then drain the meat from the stock before frying.

Cook notes

To help you nail this dish perfectly, here are some expert tips:

• Prepping the Pork: For the best flavor, let the pork marinate in the spice blend for at least 30 minutes before cooking. This allows the seasoning to penetrate the meat.
• Fry in Batches: When deep-frying both the pork and plantains, don’t overcrowd the pan. Frying in small batches ensures even cooking and crispness.
• Season as You Go: Taste the spice blend, sauce, and pork throughout the cooking process to adjust seasoning if needed. A pinch more salt or an extra Maggi cube can make all the difference.
• Serve Fresh: This dish is best enjoyed fresh out of the pan when the pork and plantains are crispy and the sauce is still warm.

• Yield: 8 servings
• Prep: 30 minutes
• Cook: 40 minutes
• Total: 1 hour 10 minutes

Ingredients

• 5-6 pounds pork, we used a combination of ribs without bones cut into cubes, pork cushion meat and pork feet. You could use pork chops cut into bite-size pieces.
• 6 sprigs basil, 1 sprig is similar to about 1 stem of basil with leaves on top, roughly chopped
• 2 thumb sizes ginger, rinsed, peeled, and cut into bite-size pieces
• 2 bulbs of garlic, 20-23 cloves, peeled and rinsed
• 1 leek, cut into chunks
• 6 sprigs leafy celery, Chinese celery or sub with parsley, roughly chopped
• 2 teaspoons whole white pepper
• 2 pebe, AKA Ehuru or African nutmeg
• 1 habanero or scotch bonnet pepper
• Salt and Maggi seasoning cubes to taste
• 6 half-ripe plantains, Yellow but still very firm to the touch
• ¼ cup flavorless oil, for the spices
• Oil for deep frying

For Serving

• Thinly sliced onions
• Minced parsley
• Mayonnaise

Method

1. Prep the pork: All the pork should be cut into bite-size pieces. Thoroughly rinse the meat and transfer it to a large pot.
2. Blend the spices: To a blender, add the basil, ginger, garlic, leek, celery leaves or parsley, white pepper, pebe (African nutmeg), and habanero pepper. Add a cup of water and blend into a smooth paste.
3. Season pork: Add salt and Maggi seasoning cubes to the pork to taste. Add one cup of the spices and herbs you just blended. Stir well to combine.
4. Cook pork: Bring the seasoned pork to a simmer on medium-heat. Let it simmer for about 20 minutes.
5. Simmer sauce: To a smaller pot add a cup of oil, the remaining spice blend, 1 teaspoon of salt, and 2 Maggi seasoning cubes. Bring to a simmer on medium heat and simmer for 5 to 10 minutes. Stir well to combine after it's done simmering. Reserve for later use.
6. Prep plantains: Cut both ends of a plantain with a knife. Make a slit on the plantain length-wise, being careful not to dig into its flesh. Using your hands, carefully remove the skin of the plantain. Use a pairing knife to clean off any bits of skin left. Repeat the process with the rest of the plantains.
7. Deep-fry: Heat up oil for deep-frying. Add enough oil to a heavy bottom pot, up to about 4 inches. Let the oil heat up then add the plantains and deep-fry them whole. When the plantains turn a light brown color, remove them and place on paper towels to absorb the excess oil. Let that cool a little before the next step.
8. Chop plantains: Place a whole-fried plantain on a chopping board. Drain some pork from its stock and add to the plantains. Chop the plantain into bite-size pieces. If some pork pieces are too big, chop them up too. Toss the plantain and pork together.
9. Fry again: Return the bite-size plantains and pork to heated oil for deep frying. Deep-fry until they both crisp up and turn golden brown. Remove from the oil and place on paper towels to absorb the excess oil.
10. Toss together: Place a skillet on medium-high heat. Add about two tablespoons of the reserved sauce from earlier. Add the bite-size fried plantains and pork. Toss well to coat with the sauce. Repeat the chopping, frying and tossing process to make more servings.
11. Serve: Serve hot with a scoop of mayonnaise and garnished with thinly sliced onions and minced parsley.

Notes

There is no need to add water before cooking the pork. As the meat cooks, it releases enough of its juices to cook it until tender. However, if the pork you use is dryer, add a little water to help it cook.

The meat we use cooked in very little time. If your pork is tougher, cook for as long as you need until tender.

You can replace pork with other kinds of meat like chicken thighs or beef chuck roast.

Don’t miss the important tips in the post!