Rating: 4.5 stars
8 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 6

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.

Ann Taylor Pittman
Recipe by Cooking Light November 2003

Gallery

Photography: Howard L. Puckett; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Chef's Notes

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.

Nutrition Facts

384 calories; calories from fat 29%; fat 12.5g; saturated fat 4g; mono fat 3.8g; poly fat 3.7g; protein 26.8g; carbohydrates 44.9g; fiber 4.7g; cholesterol 81mg; iron 2.8mg; sodium 674mg; calcium 38mg.
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