West African Spiced Pork Schnitzel

Prep Lay pork loin between two sheets of plastic wrap and pound with a heavy pan to even 1cm thickness. Pulse peanuts in a small chopper to a fine powder. Combine peanut powder with ground ginger, sweet paprika, cayenne, onion powder, garlic powder, cumin, 0.5 tsp salt, and pepper in a bowl to make suya spice. Dice rice onion. Mince garlic. Dice tomato. Peel plantain and slice on the bias into 1.5cm rounds. Cut lime into wedges.

Build 1 Heat 1 tbsp olive oil in a small lidded saucepan over medium 60 seconds. Add rice onion and cook 3 minutes until soft. Stir in garlic, tomato, tomato paste, smoked paprika, thyme, and 0.25 tsp salt 90 seconds until the base turns deep red. Add rice and stir 60 seconds to coat. Pour in chicken stock, reduce to lowest heat, cover, and simmer 18 minutes until liquid is absorbed.

Build 2 Rub pork with 2 tbsp of the suya spice, pressing into both sides. Spread flour on one plate. Beat egg in a shallow bowl. Spread panko mixed with remaining suya spice on a third plate. Press pork into flour, dip in egg, then coat in spiced panko, pressing firmly so crumbs stick on both sides.

Sear Heat neutral oil in a heavy skillet over medium-high 90 seconds until shimmering. Lay pork in the pan and shallow-fry 3 minutes per side until panko turns deep mahogany and the cutlet reads 145F at the thickest point. Lift to a rack to keep crisp.

Build 3 Heat 1 tbsp olive oil in a grill pan or heavy skillet over high heat 60 seconds. Lay plantain rounds in the pan and char 2 minutes per side until edges blacken and centers turn caramel-soft.

Plate Fluff jollof rice with a fork and mound on one side of a plate. Slice pork schnitzel into 2cm strips and fan alongside. Lay grilled plantain on the rice, scatter any remaining suya spice across the pork, and serve with lime wedges for squeezing.