Rwandan Akabenz Pork Bites with Plantains

Ingredients

• 1 lb pork shoulder, cut into 1-inch cubes
• 2 ripe plantains, peeled and sliced
• 3 tbsp neutral oil, divided
• 1 large onion, half diced and half thinly sliced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 3 ripe tomatoes, diced
• 1 cup stock or water
• 2 lemons, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 1/4 cup chopped cilantro or parsley

Steps

1. Make the relish first: toss the tomatoes with the sliced onion, half the chili, the lemon juice, and a pinch of salt, and leave it at room temperature to macerate.
2. Put the pork cubes in a saucepan with the stock, the diced onion, half the garlic, the ginger, and 1 teaspoon salt. Bring to a simmer, cover, and cook for 25 minutes, until the pork is tender.
3. Uncover and raise the heat, cooking off the remaining liquid until only rendered fat is left in the pan, about 5 minutes.
4. This two-stage method is the point of akabenz: the simmer makes the pork tender, and only then does the frying crisp it. Frying raw cubes leaves them tough inside.
5. Continue frying the pork in its own fat over medium-high heat for 8 to 10 minutes, turning, until the edges are deeply browned and crackling. Add the remaining garlic and chili for the last 30 seconds.
6. Heat the oil in a separate skillet over medium-high heat and fry the plantain slices for 2 to 3 minutes per side, until deep golden and caramelised. Drain on a rack and salt lightly.
7. Use plantains that are yellow with black patches; green ones stay starchy however long they fry.
8. Serve the crisp pork with the fried plantain, the tomato relish, the cilantro, and lemon wedges.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.