Chinese Pork with Plantains

So, a leftover pork chop and an extra plantain.  What to do?  Who would have guessed that  I would find a recipe with both that would be so different than the Latin flavors of last night? My ingredients were limited so I only made a third of the recipe.  This is a twenty minute dinner that can be served with some sort of green salad or steamed vegetable for a very easy week night dinner.

I replaced the green onions with sweet onions because I had them.  I replaced the Szechuan peppercorns and serrano chile with a teaspooon of my favorite custom dried chile blend.  I added a little extra soy sauce instead of adding salt.

This dish surpassed my expectations and got a thumbs up from the neighbor who came over to act as guinea pig.  Because of the plantains you don’t serve this over rice, making it a little light on substance.  Next time I might throw a little broccoli in with it to bulk it up a little.  It’s not a pretty dish so you won’t get points for presentation, but it tastes good.  Overall a successful experiment.  Give it a try!

Good? Yes. Better than you might expect.
Easy? Beyond easy.
Good for company? In a casual weeknight dinner kind of way.
Special shopping? I made this with leftovers, so nope. Though if you can find Chinese bananas, go for it.

Pork with Plantains

Ingredients

  • 1 1/2  pounds  pork tenderloin or chops, trimmed
  • 2  tablespoons  oil
  • 3/4  cup  sliced onions
  • 2  tablespoons  minced peeled fresh ginger
  • 1  tsp dried, crushed hot peppers
  • 3  plantains, quartered lengthwise and sliced into 1-inch-thick pieces (about 3 cups)
  • 1  cup  fat-free, less-sodium chicken broth
  • 1/2  cup  low-sodium soy sauce
  • 1/4  cup  white rum
  • 1  tablespoon  dark brown sugar
  • 2  tablespoons  water
  • 1  tablespoon  cornstarch
  • Preparation

    Cut pork into 2 x 1/4-inch-wide strips. Heat oil in a large nonstick skillet or wok over medium-high heat. Add onions, ginger, peppers; stir-fry 30 seconds. Add pork; stir-fry 1 minute. Add plantains; stir-fry 30 seconds. Stir in broth, soy sauce, rum, and sugar; bring to a boil. Cover, reduce heat, and simmer 15 minutes, or until plantains soften.

    Combine water and cornstarch, stirring well with a whisk. Add cornstarch mixture to pork mixture, stirring well; bring to a boil. Cook 1 minute or until thick, stirring constantly.

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