TANGY DOMEDO

'Domedo' (Spicy Pork) as called in Ghana, has fast become a popular choice amongst the established

street food options. This recipe includes the 'Ndudu twist', where the marinade is inspired by Thailand. This weeks episode of 'Ndudu by Fafa', included this recipe. I'll love to hear your views about the show. Kindly leave comments on how the recipe worked out for you. Be inspired. 

Ingredients:

Serves 6

Pork Belly

2 kg of Pork belly (Ask your butcher to score the skin)

150ml of Ginger wine or beer

Zest of 1 lemon

Tangy Thai Paste

Juice of 1 lemon

100g of soaked Kashmiri chillies

2 Fresh Kaffir lime (available in Sainsbury’s).

Kaffir Lime leaves

Half a teaspoon of shrimp paste or crayfish powder

30g of chopped Ginger

3 Green chillies

1 chopped lemongrass (Optional)

Salt and pepper to taste

Sweet Potato Wedges

4 large white sweet Potatoes (Peeled, washed and cut into chunks)

Salt

450ml of Sunflower or Groundnut oil

Green Salsa

5 diced green chillies

1 teaspoon of blended Ginger

1 finely diced Banana shallots

20g of chopped mint

20g of chopped Coriander

50ml of olive oil

1 teaspoon of Ginger wine

1 teaspoon of Lemon juice.

Salt and Pepper to taste

Method:

Preheat your oven to 180*c

Place the pork in a bowl, skin side down.

Blend all the ingredients under the ‘Tangy Thai Paste’ to a smooth paste.

Add the paste and Lemon zest to the Pork and rub it till it’s completely covered the pork.

(For best results, marinade the Pork overnight in the fridge).

Remove the Pork from the fridge and bring to room temperature.

Place the pork in a casserole dish/ Roasting dish or a clay pot and add the Ginger wine.

Roast in the oven for 2-3hrs till tender.

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

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.

Sweet Potato Wedges

Pour the Sunflower oil in a Wok or Saucepan and place on a medium heat for 5 minutes.

Add salt to the sweet Potato wedges and mix well.

Carefully add the wedges to the hot oil (taking all necessary precautions)

Fry for about 6-8 minutes or until golden and crispy.

Once cooked, remove the Potatoes from the hot oil and drain the excess oil, using a colander or Kitchen blotting paper.

Green Chilli Salsa

Mix all the ingredients together and taste.

Serve

In a warm plate or bowl, add the Pork chunks, the Potato wedges and scoop the Green chilli sauce over it.

Serve with a refreshing Watermelon smoothie or Chilled beer.

Enjoy!