Caribbean Pork and Plantain Hash

Caribbean Pork and Plantain Hash Recipe
Photography: Howard L. Puckett; Styling: Melanie J. Clarke
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.

Yield:

4 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional Information

Calories 384
Caloriesfromfat 29 %
Fat 12.5 g
Satfat 4 g
Monofat 3.8 g
Polyfat 3.7 g
Protein 26.8 g
Carbohydrate 44.9 g
Fiber 4.7 g
Cholesterol 81 mg
Iron 2.8 mg
Sodium 674 mg
Calcium 38 mg

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

Preparation

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.

Note:

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.

Ann Taylor Pittman,

November 2003
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