Akabenz

Ingredients

• 1 kg pork belly or shoulder with a good fat cap, cut into 4 cm chunks
• 6 garlic cloves, crushed
• 1 tbsp grated ginger
• 2 tsp salt
• 1 tsp black pepper
• 1 bay leaf
• 500 ml water
• 2 tbsp vegetable oil
• 2 onions, sliced into rings
• 2 ripe tomatoes, cut into wedges
• 1 scotch bonnet chilli, finely chopped, or akabanga chilli oil to serve
• 2 limes, cut into wedges
• 3 tbsp chopped coriander

Before you cook

• Cut the pork into even 4 cm chunks, keeping the fat attached.
• Rub the pork with the garlic, ginger, salt and black pepper.
• Leave the seasoned pork to sit for 20 minutes.
• Slice the onions into rings and cut the tomatoes into wedges.

Steps

1. Put the pork into a wide heavy pan with the water and the bay leaf.
2. Bring to the boil, then turn the heat to low and simmer uncovered for 40 minutes.
3. Check the pan: the water should have almost gone and the pork should be tender enough to pierce easily.
4. Raise the heat to medium and keep cooking, turning the pieces, until the last of the water evaporates and the pork begins to fry in its own rendered fat.
5. Add the oil and fry the pork for 12 minutes, turning every few minutes, until every side is dark brown and crisp.
6. Lift the pork onto a plate and pour off all but 2 tablespoons of the fat.
7. Throw the onion rings into the hot pan and fry for 4 minutes, scraping up the browned bits, until they soften but keep some bite.
8. Add the tomato wedges and chopped chilli and cook for 2 minutes, just until the tomatoes warm through.
9. Return the pork to the pan and toss everything together for 1 minute.
10. Tip onto a platter, scatter with coriander, and serve with lime wedges and plenty of napkins.