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.
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
How to Make It
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.
Use semiripe plantains--not green or soft, ripe black ones. The plantains brown better if not stirred too much as they cook. Look for bottled mango slices in the produce section of the supermarket.
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Delicious! I admit I didn't have allspice and instead used 5-spice powder, but the whole meal was delicious. I don't eat much meat and have never cooked with pork tenderloin before (or plantains for that matter.) I was nervous about the veggies being bland, not having any marinade, but they weren't at all. I left out the habanero sauce just because I didn't have any - it could've used the heat. I loved the sweetness of the plantains, but next time I will only use one, and maybe add an extra bell pepper. Really good! Fast and easy, too.
This was one of the best meals I have cooked from this site. I made it exactly as written, except I marinated the pork in the soy sauce/spice mixture for about 30 minutes prior to cooking. It was FANTASTIC. Tender, a touch spicy (I did not use habanero sauce) and absolutely delicious. The flavors went together perfectly. The sweetness of the plantains, the bite of the onion and garlic and the salty and spicy pork were incredible. Will add this to the rotation to make often.
I thought this recipe was amazing! It has just the right blend of hot/savory/sweet. The only thing I would do differently next time is add more hot sauce (or ground habaneros to the jerk spices on the pork)...but I'm sure most people will find it spiced enough.
This was a pretty good recipe. I really enjoy plantains, but it was just too much for me. Next time I would use only 1 plantain, and would add more bell pepper. Overall, a nice "different" kind of recipe to have around!
Fantastic recipe. Have already made several times, hubby LOVES it. Have made no substitutions, as none are necessary. Usually serve with cornbread and make plenty so I can have leftovers for lunch. Highly recommend for weeknights (though can be a little time-consuming) and definitely for company.
This recipe is fantastic! I had never eaten a plantain before in my life before this recipe, but I'm glad I tried it! I have made this recipe several times now (even for guests), and everyone loves the tender, flavorful pork and the interesting flavors of the vegetables and plantains. I make no modifications to the recipe, and I usually serve it with mexican rice, black beans, and cornbread.
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