Monday, July 29, 2013

Pork with Rice and Plantain (and fresh figs)

You ever get a craving for a dish your mom made from time to time, but you can't remember the name of it?   I've been there lately.   Mom used to make this dish, she got the recipe, such as it was, from a friend.    I think it was Dutch/West Indies in origin, but despite a few Google searches I've not been able to find the name of this dish.

Just cause I don't know the name of something, does not stop me from trying to recreate it though.

I think I recreated it just fine.    Just a few tweaks needed to be made. 

I seem to remember we put Chile Sauce on top of this to eat it, but really, I have to say it tasted odd to me when I did it.   So I got out the bottle of Sweet Chili Sauce from the fridge, and that was the ticket.   Along with the Plantains and Pork and Rice, they all went together nicely.    And the fresh figs I caramelized a little weren't bad either.    A friend handed me a bag of fresh figs the other day and as I was making this dish, I decided to throw a few into the pan with the pork.  I'm so glad I did.   They were so sweet, and caramelizing them a little brought out the sweetness very nicely.

No real recipe as such.   But since I had some lovely ripe (meaning black) Plantains, I decided that they would be perfect.
 The picture is blurry, and I apologize, for some reason I didn't take a couple of followup shots.  But this is what your ripe plantain should look like, just like a banana that's gone totally black.









Just peel it at this point, the flesh inside will still be firm.   I cut it into slices, and placed them in a greased frying pan.   To make this a little more decadent, you can cook them in a little butter if you like.  


 Yesterday I was good, and used some EVOO.

Let them cook just until they start to brown a little.  Then turn them over and cook the other side.   If I was using these for dessert, I would let them get a touch browner, which just makes them sweeter.   You can add brown sugar as well if these will be served for dessert.  They make a great topper for vanilla ice cream.  Just sayin...










Remove to a separate plate and then cook the pork chops.  I cooked two because I wanted leftovers.  I like leftovers, they make a great breakfast.







Just before the chops were cooked all the way through I got one of those AHA moments, and threw in a handful of fresh figs I'd been given.   I wanted to see what would happen to the figs and I knew they would go with the pork as well.
A little steamy there, but they cooked down nicely.
And yes, they went very well with the pork, plantains and rice.   The only seasoning I used on any of it was a little salt on the meat, and very, very little grind of salt on the plantains, just as I plated it.   Which basically just brought out their sweetness a little more.   




As I said, I ate the leftovers for breakfast. 

I sauteed the rice in a little olive oil, added some soy sauce, sesame seed oil and some scallions, got a whole nother meal out of it.   And it was good.  



Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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