Pork and bananas are a traditional Szechuan combination. Chinese bananas, much starchier than their Western counterparts, are rarely available, so we substituted plantains. Look for plantains with brown splotches and firm yellow skins.
Wow! I plan to make this over and over again! I added a bag of frozen broccoli to fill it out. Would be great over rice but I am trying to reduce carbs when I can. This is fantastic!
This has been one of our favorite cooking light recipes for the last couple of years. I always use very ripe plantains (the skins should be black and the fruit soft), and serve over cous cous The cous cous soaks up the sauce, which makes it super tasty. My husband always compares any other pork dish I make to this, and this recipe always comes up on top!
Good, quick, follow the recipe. Peppercorns are necessary.
Good, pretty quick to make, keeps and reheats well. Basically a stew with nice peppery flavor, though more heat and sweet would be nice.
This recipe was terrible! I have to admit I only had dark rum, but it turned out terrible. The rum flavor was sooo overwhelming. We didn't even keep this one for left overs. We just threw it in the trash.
