Caribbean Pork and Plantain Hash

Caribbean Pork and Plantain Hash
Photo by Photography: Howard L. Puckett

Ingredients

  • ½ teaspoon black pepper
  • 1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
  • ¾ teaspoon salt, divided
  • 4 garlic cloves, minced
  • 1 tablespoon low-sodium soy sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 large yellow plantains, chopped (about 3 cups)
  • + 25 more ingredients
    • ¾ teaspoon dried thyme
    • ½ teaspoon black pepper
    • 1 tablespoon butter
    • ¼ teaspoon ground red pepper
    • ¾ teaspoon dried thyme
    • 1 ½ cups coarsely chopped onion
    • 1/8 teaspoon ground allspice
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground red pepper
    • ¼ teaspoon ground ginger
    • 1 tablespoon butter
    • 4 garlic cloves, minced
    • 2 large yellow plantains, chopped (about 3 cups)
    • 1 cup chopped green bell pepper
    • 1 teaspoon habanero hot pepper sauce
    • ¾ teaspoon salt, divided
    • 1 tablespoon low-sodium soy sauce
    • 1 cup chopped green bell pepper
    • 1 teaspoon habanero hot pepper sauce
    • 1 ½ tablespoons vegetable oil, divided
    • 1 pound pork tenderloin, trimmed and cut into 1/2-inch pieces
    • 1 ½ cups coarsely chopped onion
    • 1/8 teaspoon ground allspice
    • 2 tablespoons chopped fresh cilantro
    • 1 ½ tablespoons vegetable oil, divided

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 ...

View full recipe at My Recipes

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