CARIBBEAN STYLE PORK AND PLANTAINS

 
Plantain?

INGREDIENTS: METHOD:
  • 1 ½ pounds cubed, boneless pork
  • ½ cup diced ripe plantain
  • ½ cup diced green peppers
  • 1/3 cup diced onion
  • 3 tbsp. butter
  • ½ tsp. curry powder
  • 2 tbsp. light brown sugar
  • 1 cup chicken broth
  • 2 tbsp. cornstarch
  • 1 tbsp. lime juice
  • 1 tsp. Worcestershire sauce
  • ½ tsp. salt
  • ½ tsp. black pepper
  • In a heavy saucepan, sauté plantain, peppers and onion in 1 tablespoon of butter for 5 to 6 minutes.
  • Add curry powder and stir well.
  • Mix in brown sugar. Add cornstarch to chicken broth and stir until smooth; combine cornstarch mixture with vegetables in the skillet.
  • Simmer for 5 minutes.
  • In a skillet, sauté pork cubes in remaining butter. Add lime juice, salt, Worcestershire sauce, and black pepper.
  • Add vegetable mixture and simmer all ingredients until heated thoroughly.
  • Serve over plantain puree (see below) potatoes or rice.

PLANTAIN PUREE

INGREDIENTS: METHOD:
  • 2 large green plantains
  • 1 clove garlic
  • 2 tbsp. lime juice
  • ½ -1 cup chicken stock
  • 1 tsp. salt
  • Black pepper to taste
  • Peel plantains, cut into 1 inch pieces and cover with water in a large saucepan.
  • Bring to a boil and cook approximately 30 minutes until very soft.
  • Drain and place cooked plantains in food processor with garlic, lime juice and ½ cup of chicken stock (add more stock for desired consistency), salt and pepper.
  • Puree until smooth and creamy

This recipe is supplied couresty of Maya Plantations.

Visit their web site HERE