Best Plantains And Pork Fried Rice Recipes

HOW TO MAKE MOFONGO [RECIPE + VIDEO]

Steps:

• In a large saucepan heat the olive oil over medium heat. Brown the beef being careful that it does not burn. Add the garlic and onion and stir. Pour in 4 cups of water, and add cilantro, cilantro ancho, and oregano.Boil for an hour over low heat, topping off the water every once in a while to maintain the same level.Season with salt to taste. Sieve and remove the solids.
• Heat oil in a small pot or saucepan over medium heat and fry the plantain slices till golden brown all over (3-5 mins). Remove from the oil and place on a paper towel.
• Using a pilón (large mortar and pestle) or potato masher, crush the garlic and salt together, add in plantains and mash, then add pork cracklings and mash and crush to combine with the plantains (You might have to divide the ingredients and do it in 6 batches to fit in your pilón). It will have a dense consistency and will more or less form a ball.
• Shape the mixture into 6 balls and place each in a small bowl.
• Place the balls into the serving plates, and garnish with the broth, that you'll use to pour over and moisten the mofongo balls.
• Wrap the plantains in aluminum foilBake plantains in a preheated oven at 400ºF [200ºC] for 35 minutes, or cook in an air fryer preheated to 350ºF [175ºC]
• In the meantime, in a pan heat olive oil over very low heat. Stir in garlic and sprinkle with salt.Cover and sauté for 10 minutes, stirring occasionally, and making sure the heat is low enough that the garlic does not burn or change to a dark color. Set aside.
• Remove the plantains from the oven and let them cool down for 5 minutes. Carefully peel them.
• Mash the plantains one by one in a mortar and pestle, adding to each plantain ¼ of the oil and garlic and ¼ of the pork cracklings while you mash and mix.Form each plantain mash into a dome, or scoop it into a bowl. Serve 4 servings of the broth - alongside each mofongo bowl - that you'll use to pour over and moisten the mofongo balls.

FRIED PLANTAINS

Steps:

• Preheat oil in a large, deep skillet over medium high heat.
• Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
• Fry the pieces until browned and tender. Drain excess oil on paper towels.

JOLLOF RICE WITH FRIED PLANTAINS

Steps:

• For the red sauce: Put the garlic, tomatoes, onion, bell pepper, ginger, seasoning cube, pepper, tomato paste and curry powder in a blender. Puree until smooth.
• Heat the oil in a medium saucepan over medium-low heat. Add the red sauce puree and cook until dry, 30 to 45 minutes. Season with salt. Let cool to room temperature, then refrigerate until ready to use.
• For the jollof rice: Preheat the oven to 350 degrees F. Mince the habanero to a paste with some salt. Heat the oil and habanero paste in a medium pot over medium heat. Sweat the habaneros slightly, then stir in the tomato paste. Add the rice and stir to coat with the oil. Cook, stirring occasionally, until the rice begins to toast and turn golden, 2 to 3 minutes. Stir in 1 cup of the Red Sauce and cook for another 1 to 2 minutes. Stir in 2 cups water and bring to a boil, stirring occasionally to prevent sticking. Once boiling, and some salt and cover the pot and transfer to the oven until the liquid is absorbed and the rice is cooked through, about 18 minutes.
• Remove the pot from the oven, remove the lid and fluff with a fork. Cover and let sit, about 5 minutes. Add salt to taste and set aside.
• For the fried plantains: Fill a medium straight-sided skillet halfway full with oil. Place the skillet over medium-high heat and heat until the oil reaches 350 degrees F on a deep-fry thermometer.
• Working in batches, fry the plantains until golden, 3 to 5 minutes. Use a slotted spoon or spider to remove from the oil and drain on a paper-towel-lined plate. Immediately season with salt to taste.
• To serve: Spoon the jollof rice into a large serving bowl and top with fried sweet plantains and extra red sauce.