Pork shoulder:

• Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
• Pressure cooked for 25 min with marinade.
• Drained and deep-fried the meat until crispy.

Rice:

• Sauteed onion, garlic, thyme.
• Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
• Pressure cooked 5 min, natural release 10 min.

Pikliz:

• Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
• Seasoned with salt, pepper, lime juice, white vinegar.
• Left it sit for about 1h.

Plantains:

• Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
• Salted.

Pork shoulder:

• Marinated in orange, lemon, lime juice, salt, pepper, garlic, onion, thyme, parsley, chilli, and cloves for ~1h.
• Pressure cooked for 25 min with marinade.
• Drained and deep-fried the meat until crispy.

Rice:

• Sauteed onion, garlic, thyme.
• Added rinsed rice (1 cup basmati), 1.5 cups water, salt.
• Pressure cooked 5 min, natural release 10 min.

Pikliz:

• Shredded cabbage, carrots, red onion, white onion, shallots, chilli.
• Seasoned with salt, pepper, lime juice, white vinegar.
• Left it sit for about 1h.

Plantains:

• Peeled, sliced, fried until golden. (- I skipped this step: smash, re-fry)
• Salted.

Very nice. Wonder if I can make this with impossible/beyond for some family.

Gorgeous plate! I want to try all of it, excellent work aye!

Is that plant-based protein? Not sure, marinating it in that much acid might behave differently… I would suggest to experiment with a small portion first.

It is, even if it doesn’t “work”, those flavors all sound delicious and I can mix it into a stew so it isn’t wasted.

Definitely going to try on a small portion first. Thanks again for sharing the recipe!