I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!
Ingredients
- vegetable oil: 1 Tbsp
- boneless pork roast: 1 pound (cubed)
- onions: 1 pound (diced)
- bananas: 1 pound (diced)
- tomatoes with juice: 1 can (16 ounce can, diced)
- cayenne pepper: (to taste)
- salt and ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Mix in the onions, and cook and stir until tender.
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Mix the bananas and tomatoes with juice into the skillet. Bring to a boil, reduce heat to medium low, and simmer 30 minutes, stirring occasionally, until pork is very tender. Season with cayenne pepper, salt, and pepper.
