Pork Sirloin and Green Plantain Stew

Originating from the vibrant kitchens of the Caribbean, Pork Sirloin and Green Plantain Stew stands as a testament to the region’s rich culinary heritage. This hearty dish embodies the essence of Caribbean comfort food, marrying tender chunks of pork sirloin with the subtle sweetness of green plantains, all simmered in a fragrant broth infused with spices and seasonings. With roots deeply entrenched in traditional Caribbean cooking, this stew captures the essence of island flavors, offering a taste of tropical paradise with every spoonful.

What’s the difference between green and yellow plantains?

Green plantains are harvested before they ripen fully and are characterized by their starchy texture and mild flavor. They are commonly used in savory dishes and are firm and difficult to peel.

Yellow plantains, on the other hand, are riper than green plantains, with a softer texture and slightly sweeter flavor. They may have some black spots on the skin, indicating ripeness. Yellow plantains are often used in both sweet and savory dishes and are easier to peel than green plantains.

The journey begins with pork sirloin cubes sizzling in a pot, imbuing the air with savory aromas. Sliced onions and bell peppers join the dance, their gentle flavors adding depth to the stew. Soon after, green plantains make their debut, infusing a tropical essence into the mix.

With a medley of tomato sauce, beef broth, and an array of spices—cumin, paprika, sugar, and cayenne pepper—the stew takes shape, with each ingredient harmonizing to create a rich and flavorful broth. The browned pork returns to the pot, fully submerged in the fragrant liquid, promising tender bites with every spoonful.

As the stew simmers gently over low heat, magic happens—the pork becomes succulent, the plantains tender, and the flavors deepen, melding into a symphony of taste. Patiently, the stew is left to work its alchemy, infusing the kitchen with anticipation.

After an hour of simmering, the stew is tasted and its seasoning adjusted to perfection. With a final flourish, fresh cilantro and crumbled cojita cheese adorn each bowl, adding brightness and texture to the hearty ensemble.

Served piping hot, the Pork Sirloin and Green Plantain Stew invites diners to indulge in its comforting embrace. With each spoonful, they are transported to a world of culinary delight, where warmth and flavor converge to create a truly satisfying meal.

Pork Sirloin and Green Plantain Stew

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Latin, CaribbeanDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

30

minutes

Pork Sirloin and Green Plantain Stew is a hearty, flavorful dish that combines tender chunks of pork sirloin with savory green plantains, onion, and bell peppers in a rich and aromatic broth.

Ingredients

• 2-3 pound pork sirloin roast, cut into cubes

• 3 green plantains, peeled and sliced

• 1 large red bell pepper, thinly sliced

• 1 large green bell pepper, thinly sliced

• 1 large onion, sliced

• 16 ounces tomato sauce

• 3 cups beef broth

• 1 tablespoon cumin

• 1 tablespoon paprika

• 1 tablespoon sugar

• 1/2 teaspoon cayenne pepper

• 2 bay leaves

• 2 tablespoons extra virgin olive oil

• to taste, salt and ground black pepper

• for garnish, cilantro

• for serving, crumbled cojita cheese

Directions

• Brown the Pork:
  Heat the extra virgin olive oil in a large pot over medium-high heat. Add the cubed pork sirloin to the pot and brown on all sides, about 5-7 minutes. Remove and set aside.
• Sauté the Aromatics:
  Add the sliced onion and bell peppers. Sauté until they are softened and fragrant, about 3-4 minutes.
• Add the Plantains:
  Add the sliced green plantains to the pot. Cook for another 2-3 minutes until the plantains start to soften.
• Incorporate Sauce, Seasonings, and Pork:
  Stir in the tomato sauce, beef broth, cumin, paprika, sugar, cayenne pepper, bay leaves, salt, and ground black pepper. Mix well to combine all ingredients. Add the browned pork back to the pot, ensuring they are fully covered by liquid. Add more beef broth if necessary.
• Simmer the Stew:
  Bring the stew to a simmer, and then reduce the heat to low. Cover the pot and let the stew simmer for about 60 minutes, until the pork is tender and the plantains are cooked through.
• Adjust Seasonings and Serve:
  Once the stew is cooked, taste and adjust the seasoning if necessary.
  
  Serve the Pork Sirloin and Green Plantain Stew hot, garnished with fresh cilantro and crumbled cojita cheese.