Saturday, 24 January 2015

Clay pot roasted Domedo (Harissa Pork belly)

'Domedo' (Spicy Pork) as called in Ghana has fast become a popular choice amongst the established  street food options. Why not create this simple to follow recipe and bring the streets of Accra food to your plate?

Serves 6

2 kg of Pork belly (scored)
3 tablespoons of Harissa paste (Available at most supermarkets and coming soon to purchase on my website).
Rind and juice of 1 lemon
20g of chopped coriander
Salt and pepper to taste


Place the pork in a bowl skin side down, add the Harissa paste, lemon rind and juice. 

Rub the mixture well into the pork and leave to marinade overnight in a fridge or for at least 2hrs.

Remove your pork from the fridge and place in your clay pot or roasting dish, making sure you scrape all the juices and sauce into your clay pot/roasting dish.

Leave the pork out till it comes to room temperature which should be about 30 minutes.
Pre-heat your oven to 180*c 

If you're using a roasting dish, seal with foil and for a clay pot use it's lid.

Place your pork in the oven and cook for 30 min. Reduce the heat to 150*c and cook further for 1hr 20minutes. 

Take the pork out and leave it to rest for 15 minutes before serving. The pork at this stage will break away beautifully.

Remove the crispy pork skin and place aside. 

Cut your pork into cubes , sprinkle with  coriander and serve with blended spicy salsa and a dollop of Shito (Black pepper sauce) and a lime wedge.
Scoop the juice of the pork and pour over the dish, break part of the crispy skin and add to your dish and serve. 

Best with crispy fried Yam chips.

All photos are by the owner of this blog.