Boil UpPork and Root Vegetable Platter
A Belizean Creole boil up is prepared in several ways with meat or fish, root vegetables, plantain, and eggs. This version simmers pork with cassava, yam, sweet potato, and plantain and serves it with a fresh lime relish.
Prep
30m
Cook
1h 30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Boil Up
- 700gPork Shoulder (cut into chunks)
- 2lWater
- 12gSalt
- 3gBlack Pepper
- 12gGarlic (crushed)
- 600gCassava Root (peeled and cut into pieces)
- 500gYam (peeled and cut into pieces)
- 450gSweet Potato (peeled and cut into pieces)
- 2pcsPlantain (peeled and cut into pieces)
- 4pcsEgg (hard-boiled)
Relish
- 220gTomato (finely chopped)
- 160gOnion (finely chopped)
- 30mlLime Juice
- 8gCulantro (finely chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork shoulder in a large pot with the water, salt, black pepper, and garlic. Bring to a simmer and cook until the pork starts to become tender.
- 02
Add the cassava root, yam, sweet potato, and plantains to the pot and continue simmering until the pork is tender, the cassava is fully cooked, and all the vegetables are soft.
- 03
Mix the tomato, onion, lime juice, and culantro in a bowl and let it stand briefly so the flavors combine.
- 04
Arrange the boiled pork, vegetables, and eggs on a serving platter and spoon over some of the relish just before serving.
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