Rating: 4 stars
51 Ratings
  • 5 star values: 18
  • 4 star values: 22
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 0

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!

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Recipe Summary

cook:
40 mins
total:
1 hr
prep:
20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

Nutrition Facts

197 calories; protein 11g; carbohydrates 26.9g; fat 5.5g; cholesterol 26.5mg; sodium 137.9mg. Full Nutrition
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