Name: Chili and Cumin Smoky Grilled Pork with Caramelized Plantains
Total time: 47 min
Yield: 4 servings
Cuisine: Cameroonian
Ingredients: 1.5 lbs pork shoulder; 2 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp ginger powder; 1 tsp cayenne pepper; 1 tsp salt; 1 lb ripe plantains; 2 tbsp brown sugar; 1/2 tsp cinnamon; 1 tsp chili powder; 1 tsp ground cumin

Method

Add chili powder and cumin to the spice mixture.
Preheat grill to medium-high heat.
In a bowl, mix olive oil, smoked paprika, garlic powder, ginger powder, cayenne pepper, salt, and 1 tbsp brown sugar.
Rub the pork with the spice mixture, ensuring even coverage.
Grill the pork for 25-30 minutes, turning occasionally, until the internal temperature reaches 63°C (145°F).
While the pork grills, peel and slice the plantains into 1/4-inch thick rounds.
In a skillet, melt 1 tbsp butter, add plantains, and cook until golden brown on each side, about 3-4 minutes per side.
Sprinkle with remaining brown sugar and cinnamon, and cook for an additional 2 minutes to caramelize.
Serve the grilled pork with the caramelized plantains on the side.