Caribbean Pork and Plantain Hash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This spicy pork hash is a great way to bring the classic flavors of the Caribbean to your dinner table. Serve leftovers with poached eggs for breakfast. Ingredients:
1 tablespoon low-sodium 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 pound pork tenderloin, trimmed and 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 habanero hot pepper sauce |
2 tablespoons chopped fresh cilantro |
Directions:
1. 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.
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