Pork Stuffed With Sweet Plantains Recipes

MOJO PORK WITH SWEET PLANTAINS

Steps:

• Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside.
• Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat (reserve the remaining mojo sauce for topping). Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm.
• Remove the pork chops from the marinade and arrange on a broiler pan (or a rack set on a rimmed baking sheet). Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cooked through, about 7 minutes.
• Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges.

STUFFED PLANTAINS WITH PORK AND CHIPOTLE HONEY OIL

Steps:

• Preheat the oven to 275 degrees F.
• In a small bowl mix adobo, Sazon, and pepper and set aside.
• Using a paring knife, make 10 to 12 slits in the pork shoulder. Then peel back fat cap but leave attached. Lift fat cap and make slits under cap. Pull cap back down and score top skin with knife. Insert smashed garlic in slits. Rub the pork with the adobo mixture, wrap in aluminum foil and place in a roasting pan. Transfer the pan to the oven and roast for 5 hours.
• Raise the oven temperature to 375 degrees F. Remove the aluminum foil and continue roasting for 30 minutes (or desired crispness on skin). Remove pork shoulder from oven and allow to rest for 20 minutes on a chopping board. Pull approximately 2 pounds of pork from the shoulder and chop into small to medium size pieces.
• In a medium bowl, mix chopped pork and the scallions. Set pork and scallion mixture aside. Remove peel from the plantains but do not detach peel. Split plantain down middle making 2 slices so you can remove middle (make canoe), set cut piece aside. Take 1/2 cup of pork and scallion mixture and stuff plantains. Place cut piece of plantain back on top and pull up peel. Lightly oil the peel and wrap in aluminum foil. Repeat with remaining plantains and stuffing mixture. Grill,or bake for approximately 20 minutes or until thoroughly heated.
• Remove plantains from grill or oven and remove foil and peel. Place plantains on a serving platter. In a small bowl, mix chopped chipotle, honey and olive oil. Drizzle over the plantains and serve.

PORK STUFFED WITH SWEET PLANTAIN, SERVED WITH AJILI-MOJILI

Steps:

• The day before, rub the adobo powder into the pork all over. Cover and place in the fridge overnight to marinate.
• Preheat the over to 350 degress.
• The objective is to have the whole plantain centred in the roll of pork. If the cut of meat is solid at one end, slice a hole through so that the plantain can be shoved in and lined up in the center of the cut. Roll and tie. Place in a roasting tray and roast, covered loosely with foil, for about an hour.
• Uncover and allow the roast to brown for a further 30-40 minutes, depending on how well done you like your pork. Don't overcook it or the meat will become dry. (A meat thermometer shoulde read 170 degrees when it is done).
• Meanwhile, as the meat is cooking, make the sauce. Place the hot pepper, peppercorns, garlic and salt in a blender and blend the ingredients until it forms a puree. Pour in lime juice, vinegar and oil and blend again.
• Remove pork from teh oven and allow to stand for 10 minutes before carving. Serve with ajili-mojili sauce.

PORK STUFFED WITH SWEET PLANTAINS

Steps:

• Marinate the Pork Step 1 Using tip of knife, make long, shallow cuts in cross-hatch pattern on top side of skin, taking care not to cut through skin. Season skin with Adobo, transfer to zip-top bag and set aside. Transfer pork to large non-reactive container. Pour Mojo over pork to completely submerge; cover with plastic wrap. Refrigerate pork and reserved pork skin at least 4 hours, or up to 48 hours. Stuff and Tie the Pork Step 2 Heat oven to 425°F. Bring pork and skin to room temperature 30 minutes before cooking; discard marinade. Meanwhile, heat oil in medium skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are soft and translucent. Transfer cooked onion and garlic mixture, plátanos and breadcrumbs to bowl of food processor. Pulse until ingredients are well-combined and come together as smooth dough, about 30 1-second pulses; set aside. Step 3 Using paper towels, pat pork and skin dry. Place pork on work surface so that short side is closest to you. Season pork with Adobo. Spread plantain mixture evenly on pork, leaving 1" boarder all around. Starting with short side, roll pork, jellyroll-style to enclose plantain mixture, creating cylinder shape. Lay skin fatty side-down over pork. Using kitchen twine, firmly tie rolled pork in 1" intervals. Transfer pork, seam side-down to roasting pan. Pour 2 cups water into bottom of pan. Cook the Pork: Step 4 Roast pork 30 minutes. Rotate pan and reduce heat to 375°F. Roast, occasionally turning pan for even browning, until cooked through (temperature will register 160F on quick-read thermometer when inserted in center of pork, touching the stuffing ), about 3 hours, 15 minutes - 3½ hours, adding water in ½ cup measurements if pan becomes dry. Step 5 Transfer pork to cutting board. Remove and discard twine. Remove skin and cut into service pieces. Let pork rest 20-30 minutes. Meanwhile, drain fat from pan drippings. Slice pork and serve with pan juices and crunchy pork skin.

MOJO PORK CHOPS WITH PLANTAINS

Steps:

• Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl. Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside). Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste. Poke the pork chops with a fork, then add them to the marinade, turning to coat. Set aside for 20 minutes.
• Meanwhile, make the mojo sauce: Squeeze 1 tablespoon each orange and grapefruit juice into another bowl; whisk in the remaining 1 tablespoon vinegar, 5 tablespoons olive oil, 1 tablespoon oregano, garlic and parsley. Season with 1/2 teaspoon salt, and pepper to taste.
• Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup cooking liquid. Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid. Season with salt and pepper; keep warm.
• Heat 2 medium skillets over medium-high heat. Remove the pork from the marinade; pat dry. Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes. Turn and cook about 3 more minutes. Divide the pork and plantains among plates and drizzle with more mojo sauce.

CARIBBEAN STUFFED PORK WITH ORANGE SWEET POTATOES AND PLANTAINS

Steps:

• Cut the pork down the centre making sure not to go all the way through (basically butterflying.) Pound pork with a meat mallet until same thickness all over. Season with salt and pepper on both sides.
• In a frying pan melt butter, add onions, cook until soft, add herbs, breadcrumbs, rum, chopped mango and salt and pepper to taste, stir to combines.
• Spoon stuffing down on half of pork remembering to leave enough of an edge so when you fold, the other half over, it will cover the stuffing completely.
• Fold the other half of the pork over and secure with kitchen string at 11/2-2 inch intervals. In a lightly oiled roasting pan, place pork and bake in a preheated oven 180°C for about 1 hr (cooking time may be longer if your meat weight is more and I'm not sure if it will be less if you do 2 smaller loins, just check towards the end of cooking time regularly, to see if it is cooked through).
• Baste meat several times during cooking with reserved juice, I even poured a little over the pork when I started, so the pork juices combined with this made for some great juices I could use for sauce later. (don't pour too much though and make sure it is natural juice and not syrup as it will burn and also forms a glaze on the pork because of the high sugar content).
• Mango Sauce:.
• Drain the mango reserving the juice, blend or process mango until smooth, pour into saucepan, leave on a low heat.
• Heat a little olive oil in a pan, add onion and garlic cook until onion is soft and garlic has just started to brown, add to mango, turn up the heat to medium.
• Add the rest of the ingredients and stir until jam has melted and sugar dissolved, that's it easy peasy sauce is done. This can just be left over a very low heat to keep warm. When the pork is cooked just add the 3 Tablespoon of juices and stir to combine. If sauce is not quite hot enough, turn the heat up at this time and heat for a couple of minutes until hot. Serve over pork.
• Orange-Baked Sweet Potatoes:.
• Peel sweet potatoes and chop into pieces (just like you would regular potatoes that you were going to mash.) Place in a pan cover with water and boil until tender then drain.
• While potatoes are cooking, slice the tops off of 4 oranges and scoop out the flesh be careful not to break the shells. Cut the peel from the tops into thin strips to use as garnish later. Squeeze the juice from the pulp (there will be more juice than you need but I squeeze it all and drink the rest, there is nothing like fresh orange juice.) and grate a teaspoon of rind from the fifth orange.
• Mash the sweet potato until smooth (I use a bar mix). Add butter, cream, sugar, rum, orange juice and cinnamon, whisk to combine or bar mix away whatever is easier (Hint: Bar Mix, Bar Mix) Mix in grated rind and season with salt and pepper.
• Spoon mashed potato mixture into the orange shells. Place on a baking tray and bake in a preheated oven at 180°C (perfect already at that temp from pork.) Bake for 15-20 minutes, until you have golden brown top. Garnish with the reserved strips of orange peel and serve.
• Plantain Chips:.
• Peel plantains and thinly slice them into rounds.
• Heat the oil in a deep frying pan and fry plantains until crispy and golden.
• Drain on absorbent paper and season with salt.
• Oh so easy and oh so delicious, just remember you need some for dinner, so don't sneak to many while cooking :).
• To Serve: Arrange pork slices on plate pour sauce over the top. Arrange plantain chips and place orange shell on top of them.
• Bon Appetit.