Stuffed Plantains With Pork And Chipotle Honey Oil Recipes

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STUFFED PLANTAINS



Stuffed Plantains image

My cleaning lady made these for me one day and I thought they were absolutely delicious. This is her version of Nicaraguan sweet and savory stuffed plantains. Having never had them, I don't know how authentic they are, but I know they are delicious.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 25m

Yield 3

Number Of Ingredients 3

1 ripe plantain
4 ½ tablespoons shredded mild Cheddar cheese
2 tablespoons vegetable oil

Steps:

  • Cut plantain into 3 pieces, keeping the peel on.
  • Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
  • Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

Nutrition Facts : Calories 205.6 calories, Carbohydrate 19.2 g, Cholesterol 13.1 mg, Fat 13.7 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 3.4 g, Sodium 79.9 mg, Sugar 9 g

PORK STUFFED WITH SWEET PLANTAINS



Pork Stuffed with Sweet Plantains image

Imagine this: Perfectly-seasoned pork stuffed with sweet plantains and roasted until the skin turns crackling-crisp and the meat, juicy and tender. Make this delicious dream into your reality at your next family celebration with this spectacular recipe for Pork Stuffed with Sweet Plantains. Flavorful and elegant, this pork entrée is worthy of its place in the center of the table.

Time 4h30m

Yield 10

Number Of Ingredients 8

1 pork picnic shoulder (about 9 lbs.), bone removed and reserved for another use; skin removed and reserved; pork butterflied and pounded to ½" thickness (Note: Ask your butcher to remove skin, bone, butterfly and pound pork, if necessary.)
GOYA® Adobo All-Purpose Seasoning, to taste
1 bottle (24.5 oz.) GOYA® Mojo Criollo Marinade
2 tsp. GOYA® Extra Virgin Olive Oil
½ medium yellow onion, finely chopped
1 tbsp. GOYA® Minced Garlic
2 boxes (11 oz. each) frozen GOYA® Plátanos Maduros - Ripe Plantains, thawed
1 cup GOYA® Bread Crumbs made with Sazonador Total

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.

STUFFED PLANTAINS



Stuffed Plantains image

Get great flavor with our Stuffed Plantains recipe. Tasty beef and tomato filling gets topped with bacon and cheese when you make our Stuffed Plantains.

Provided by My Food and Family

Categories     Regional & Cultural Recipes

Time 58m

Yield Makes 6 servings.

Number Of Ingredients 9

3 ripe yellow plantains, unpeeled
1/2 cup chopped onions
3 cloves garlic, minced
2 Tbsp. KRAFT Zesty Italian Dressing
1 lb. ground beef
2 tsp. dried oregano leaves
1 can (14-1/2 oz.) diced tomatoes, undrained
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
4 slices OSCAR MAYER Bacon, cooked, crumbled

Steps:

  • Heat oven to 375°F.
  • Place plantains in 13x9-inch baking dish. Bake 20 min. Cool. Cut plantains lengthwise in half. Starting at one end of each, slide thumb between peel and plantain, then gently lift plantain to loosen from peel. (Do not remove plantains from peels.) Return plantain halves, cut-sides up, to baking dish.
  • Meanwhile, cook onions and garlic in dressing in large saucepan on medium-high heat 3 min. Add meat and oregano; cook 10 min. or until meat is done, stirring frequently. Add tomatoes and 3/4 cup cheese; simmer on medium-low heat 5 min. or until mixture is heated through and cheese is melted, stirring occasionally. Spoon over plantains.
  • Top with bacon and remaining cheese. Bake 5 min. or until cheese is melted.

Nutrition Facts : Calories 420, Fat 20 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g

PULL-APART PORK WITH HONEY CHIPOTLE



Pull-apart pork with honey chipotle image

Melt-in-the-mouth, tender shredded pork with a sweet and spicy glaze, what's not to like? Serve this simple make-ahead meal with all the trimmings

Provided by Sarah Cook

Categories     Dinner, Main course, Supper

Time 4h40m

Yield Serves 8 as part of a buffet

Number Of Ingredients 5

1.2kg trimmed pork shoulder joint (weight after cutting away the rind - ask your butcher to do this)
75g ketchup , plus 1tbsp
3 tbsp chipotle paste
3 tbsp honey
1 tbsp red wine vinegar

Steps:

  • Up to two days before (and at least 2 hrs ahead), mix together 75g ketchup with 2 tbsp chipotle, 2 tbsp honey and the vinegar. Rub all over the pork and leave in a food bag (or bowl) in the fridge to marinate, turning occasionally.
  • Heat oven to 160C/140C fan/gas 3. Lift the pork into a snug-fitting roasting tin and baste with any excess marinade, plus 100ml water. Cover with foil, ensuring the pork is sealed in but the foil isn't touching it, and bake for 4 hrs.
  • Turn up the oven to 200C/180C fan/gas 6 (or cool and chill the pork, if making ahead). Remove the foil and put the pork back in for 30 mins until crisp and sticky on the outside.
  • Lift the pork from the tin and use two forks to shred the meat. Mix together the extra 1 tbsp ketchup with the remaining chipotle and honey, and stir it through the shredded meat with some seasoning before serving.

Nutrition Facts : Calories 267 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Protein 35 grams protein, Sodium 0.5 milligram of sodium

HONEY-CHIPOTLE PORK RIBS



Honey-Chipotle Pork Ribs image

Provided by Hans Rueffert

Categories     main-dish

Time 4h10m

Yield 4 servings

Number Of Ingredients 5

1 cup honey
2 cups ketchup
1 tablespoon grated fresh ginger
1 (7-ounce) can chipotles in adobo sauce
3 pounds country style pork ribs, bone in

Steps:

  • In a food processor, combine honey, ketchup, ginger, and 5 chipotles with adobo sauce. Blend until smooth. Taste and add remaining chipotles, or more honey, if desired. If sauce is too thick, thin with a little water or apple juice. Pour half of the sauce over the pork and reserve the rest. Marinate for at least 4 and up to 24 hours.
  • Prepare a grill or grill pan. Grill the pork ribs until cooked to desired doneness. A little charring on the pork is desired. Remove pork from heat and slather with remaining sauce.

PLANTAIN-STUFFED PORK LOIN



Plantain-Stuffed Pork Loin image

This delicious Latin-inspired recipe is courtesy of Carmen Gonzalez.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Serves 6

Number Of Ingredients 14

1 1/2 to 2 quarts vegetable oil
2 cups ripe plantains, peeled and deveined, finely chopped
2 cups longaniza, sliced crosswise into 1-inch pieces, then halved lengthwise
2 1/2 pounds pork loin
Brine Solution
1/4 cup fresh chopped cilantro
1 cup thinly sliced scallions
2/3 cup Sweet Plantain Mash
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
1 clove garlic, smashed
2 sprigs fresh oregano
Sour Orange Gastrique

Steps:

  • Place vegetable oil in a small pot and heat over medium-high heat until it reaches 350 degrees. Add chopped plantains and fry until golden brown, about 1 minute. Transfer to a paper-towel-lined plate; set aside.
  • Heat a medium skillet over medium-high heat. Add longaniza and cook, stirring, until cooked through. Remove from heat and set aside.
  • Place pork loin on a cutting board. Cut pork loin lengthwise, stopping about 1 inch from the opposite end. Open pork loin like a book and pound using meat mallet until it is 1/3-inch-thick. Transfer pork loin to a baking dish and cover with brine solution. Refrigerate at least 20 minutes or up to 40 minutes.
  • In a large bowl, combine fried plantains, longaniza, scallions, and cilantro; toss to combine. Add sweet plantain mash and mix thoroughly. Place half of the plantain mixture in the center of a 12-by-12-inch piece of plastic wrap and roll tightly like a cigar; twist ends to enclose.
  • Remove pork loin from brine and place on a parchment-paper-lined cutting board with the long side of the pork loin facing you. Unroll filling and place on the edge closest to you; roll pork loin away from you, like a jelly roll. Using kitchen twine, tie pork loin in 1 1/2-inch intervals to retain its shape. Wrap tenderloin with plastic wrap and refrigerate for 15 minutes.
  • Preheat oven to 500 degrees. Coat the bottom of a large ovenproof skillet with olive oil and place over high heat. Unwrap tenderloin and season with salt and pepper. Add to skillet and cook, turning frequently, until well browned, about 5 minutes. Transfer skillet to oven and roast for 45 minutes. Add butter, garlic, and oregano to pork loin and continue to roast, basting occasionally, until a thermometer inserted into pork reads 165 degrees, about 2 minutes more.
  • Transfer pork loin to a platter and let stand 10 minutes. Remove kitchen twine and cut pork loin crosswise into 1 1/2-inch-thick slices. Serve with and remaining plantain mixture and sour orange gastrique.

GRILLED CHIPOTLE-STUFFED PORK TENDERLOIN



Grilled Chipotle-Stuffed Pork Tenderloin image

Categories     Pork     Low Carb     Yogurt     Hot Pepper     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 6

2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole

Steps:

  • Prepare barbecue (medium heat).
  • Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
  • Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
  • Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.

STUFFED PLANTAINS WITH PORK AND CHIPOTLE HONEY OIL



Stuffed Plantains with Pork and Chipotle Honey Oil image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 6h40m

Yield 12 servings

Number Of Ingredients 11

3 tablespoons chipotle in adobo sauce
3 envelopes Sazon seasoning
1 tablespoon freshly ground black pepper
7 pounds bone-in pork shoulder
10 to 12 cloves garlic, smashed
1/2 cup chopped scallions
4 to 6 ripe plantains
1/4 cup canola oil
2 tablespoons chopped chipotle in adobo sauce
2 tablespoons honey
1/4 cup olive 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.

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