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Domedo (Ghanaian spiced pork)
Domedo: Accra's spiced, crisp-edged roasted pork chunks with fresh pepper
Domedo is pork: chunks of pork shoulder or belly rubbed with ginger, garlic, onion, cloves and chilli, simmered until tender, then roasted or fried until the edges turn crisp and caramelised. Around Accra it is a favourite at chop bars and roadside grills in the evening, wrapped in paper with raw onion, sliced tomato and a pile of fresh pepper, often alongside kenkey. The meat is juicy and spicy with a crackling, salty outside. Cooking it twice means the fat renders out and the chunks stay moist. Chef's tip: dry the boiled pork well before roasting and give the pieces space on the tray; crowding them is the usual mistake, and they steam instead of crisping.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the pork
- 2 ¼ lb boneless pork shoulder or bellycut into 3 cm chunks
- 1 onionroughly chopped
- 1 ⅜ oz fresh gingerpeeled
- ½ tsp ground cloves
- 1 tsp ground black pepper
- 2 tsp salt
- 1 ¾ cups water
- 2 tbsp vegetable oil
To serve
- 1 onionsliced into rings
- 2 tomatosliced
- 2 fresh red chillies (optional)finely chopped
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What you'll need
Fresh ingredients (5)
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Method
0/6 doneStep 1: Blend 1 onion, 1 ⅜ oz fresh ginger, 6 garlic cloves, 1 Scotch bonnet chilli, ½ tsp ground cloves, 1 tsp ground black pepper and 2 tsp salt to a paste with 2 tbsp of the water.
Step 2: Rub the paste all over 2 ¼ lb boneless pork shoulder or belly in a bowl, cover and marinate in the fridge for at least 1 hour, or overnight.
60 minStep 3: Tip the pork and all the marinade into a wide pan with 1 ¾ cups water. Bring to the boil, then cover and simmer over a medium-low heat until the pork is tender when pierced and the liquid has mostly evaporated.
40 minStep 4: Heat the oven to 425°F (400°F fan). Lift the pork out, pat the pieces dry with kitchen paper and toss with 2 tbsp vegetable oil.
Step 5: Spread the chunks in a single layer on a roasting tray with space between them. Roast, turning once, until browned and crisp at the edges and the centre of the thickest piece reads at least 160°F.
25 minStep 6: Pile onto a plate with 1 onion, 2 tomato and 2 fresh red chillies and serve hot.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 42 g
- Carbs
- 6 g
- Fat
- 36 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does domedo (Ghanaian spiced pork) take?
- About 90 minutes in total: 20 minutes to prepare and 70 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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