Main Dishes

Pork Stuffed Sweet Plantain, with Ajili-mojili

The combination of the sweet plantain stuffing with the succulent pork and a piquant 'ajili-mojili', a traditional sauce from Puerto Rico, makes this and outstanding dish, full of contrasting flavours. For true garlic lovers! Ajili-mojili is traditionally served with bread


• - 1 1/2 tbsp adobo powder
• - 2lb 2oz bonless pork shoulder roll
• - 1 ripe plantain
• -For the Ajili-mojili sauce:
• - 1/4 cup Iguana Gold Island Pepper Sauce
• - 6 whole peppercorns
• - 6 garlic cloves
• - 2 tsp salt
• - 1/4 cup lime juice
• - 2 tbsp cane vinegar or distilled (white) malt vinegar
• - 1/2 cup olive oil


1. The day before, rub the adobo powder into the pork all over. Cover and place in fridge overnight to marinate.

2. Preheat the oven to 350F. The objective is to have the whole plantain centred in the roll of pork. If the cut of meat is solid at one end, slice a hole through so that the plantain can be shoved in and lined up in the centre of the cut. Roll and tie. Place in a roasting tray and roast, covered loosely with foil, for about an hour.

3. Uncover and allow the roast to brown for a further 30-40 minutes, depending on how well done you like your pork. Don’t overcook it or the the meat will become dry. (A meat thermometer should read 170F when it is done).

4 Meanwhile, as the meat is cooking, make the sauce. Place the Iguana Gold, peppercorns, garlic and salt in a blender and blend the ingredients until it forms a puree. Pour in the lime juice, vinegar and oil and blend again.

5. Remove pork from the oven and allow to stand for 10 minutes before carving. Serve with the ajili-mojili sauce handed around separately.

Serves 4-6