The plantains were really tasty. They were nice and crisp on the outside and starchy on the inside. I used green plantains for this. The flavor was nice and light. The riper they get the sweeter they get (and the more they taste kind of like bananas...). Since Jeremy doesn't like bananas at all, the green plantains were perfect.
This was really easy to make. It takes a while but for most of the time the roast is in the oven so there isn't much to do. I don't mind cooking time that requires me to sit in front of the TV. :)
This meal was delicious. It was good enough that Jeremy actually licked the cutting board to get some of the pork juices that seeped out. And he was eating all the crust that came off the pork when I sliced it. Very delicious. I have a feeling that Jeremy will be requesting this meal again. :)
This took a bit of work to bring it together but for a nice weekend meal it was delicious. If you have the time, the pork would be delicious with easier sides too. The rub for the pork is really simple and once that's together and on the pork, there isn't much work to do with that until it's time to slice it.
Chili-Rubbed Roast Pork:
1 1/2 to 2 lb pork loin roast (mine was 1.82 pounds), trimmed of most of the fat
1 tsp. sea salt
1/2 tsp. black pepper
1 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tbs. dried oregano
1 tsp. thyme
1/2 tbs. cumin
1/2 tbs. chili powder
1/2 tbs. garlic powder
1 tsp. onion powder
1 tbs. light brown sugar
1. Preheat oven to 325 degrees.
2. Mix the rub together in a small bowl.
3. Cover the pork generously with the rub. Massage the rub into the meat.
4. Roast on a rack over a roasting pan for approximately 1 1/4 hours until a meat thermometer reads 160 degrees.
5. Allow to rest for 15 minutes. Slice into thin slices and serve.
Fried Plantains:
2 large green plantains
oil for frying
salt and pepper to taste
1. Heat the oil in a deep fryer or large pot to 350 degrees.
2. Peel the plantains. Slice into 1/2" slices
3. Fry for 3-4 minutes (in batches if needed) until golden brown. Remove from oil and salt and pepper to taste immediately.
Rice and Beans:
1 c. dry black beans
1 1/2 c. rice
3 c. water (for the rice)
2 tbs. margarine
1 tbs. cumin
1/2 tsp. salt
zest of 1/2 a lime
juice of 1/2 a lime
water for beans
1. Place beans in 4-6 cups of water and let them soak for at least 4 hours.
2. Rinse the beans and place in a large pot. Cover with 6-8 cups of water.
3. Bring to a boil. Reduce heat to maintain a simmer for 1 to 1 1/2 hours until tender. Drain the beans and return to the pot. Allow to sit until the rice is cooked
4. Place 3 cups of water in a large pot with the margarine. Bring to a boil. Add rice and reduce heat to maintain a simmer until water is absorbed (approximately 15 minutes).
5. When rice is cooked, add rice to the beans. Add cumin, salt, lime zest and juice. Mix well and serve.
Salsa:
2 serrano peppers
1 large tomato
1 small yellow onion
zest of 1/2 lime
juice of 1/2 lime
1/2 tsp. salt
2 tbs. minced cilantro
1. Remove the ribs from the serrano peppers and mince. Mince the onion. Dice the tomato.
2. Combine all the ingredients in a bowl. Allow to sit for at least 30 minutes before serving.
