Caribbean Pork and Plantain Hash Recipe – Plantains (use semi-ripe plantains) are sautéed with onions, bell pepper, and garlic before being tossed with chunks of pork tenderloin. The final dish is mouth watering, exciting, and delicious.
- 1 tablespoon soy sauce
- 3/4 teaspoon salt, divided
- 3/4 teaspoon dried thyme
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground red pepper
- 1/8 teaspoon ground allspice
- 1 lb pork tenderloin, trimmed & cut into 1/2-inch pieces
- 1 1/2 tablespoons vegetable oil, divided
- 1 tablespoon butter
- 1 1/2 cups coarsely chopped onion
- 1 cup chopped green bell pepper
- 2 large yellow plantains, chopped (about 3 cups)
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1 teaspoon hot pepper sauce
- 2 tablespoons chopped fresh cilantro
Combine soy sauce, 1/4 teaspoon salt, thyme, and next 4 ingredients (thyme through pork); toss well to coat. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add pork mixture; sauté 4 minutes or until done. Remove from pan; keep warm. Add the remaining 1 tablespoon oil and butter to pan. Add onion, bell pepper, plantains, 1/2 teaspoon salt, and black pepper; cook 6 minutes, stirring occasionally. Stir in garlic; sauté 2 minutes or until plantains are tender. Drizzle with hot sauce, and stir well. Sprinkle with cilantro ~ Serves 4
Cooking Light, November 2003.
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