• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Braised Pork Pastelón

    Adding a tasty twist to a traditional Puerto Rican dish, this Braised Pork Pastelón recipe with sweet mashed plantain, tender pork shoulder, and sharp cheddar cheese is sure to be a hit at the dinner table! 


    Ingredients
    2
    pounds
    pork shoulder, chopped into 2 inch cubes
    1
    tablespoon
    canola oil
    2
    tablespoons
    sliced garlic
    1
    cup
    chopped onion
    4
    bay leaves
    1/2
    cup
    chopped green pepper
    1/2
    cup
    chopped red pepper
    1/2
    cup
    GOYA recaito
    1/2
    cup
    Goya sofrito
    1
    pack GOYA sazón
    1/2
    cup
    tomato sauce
    1
    cup
    chicken broth
    1
    tablespoon
    sliced olives
    1
    tablespoon
    capers
    2
    tablespoons
    chopped cilantro leaves
    2
    tomatoes, chopped without pulp or seeds
    5
    ripe plantains
    2
    cups
    shredded cheddar cheese
    *
    canola oil
    *
    salt and pepper to taste
    Directions
    Season pork well with salt and pepper. In a saucepan over high heat, add the canola oil. Once oil is hot, brown the pork on all sides, then remove it from the pot and set aside.
    In the same pan add the garlic and cook until golden brown, then add the onion and cook until translucent.
    Add the bay leaves and peppers and cook for 3 minutes over medium high heat. Add the recaíto, sofrito, sazon, and tomato sauce, cooking for another 3 minutes and stir well.
    Add the browned pork and the chicken broth, olives, capers, cilantro, and tomatoes, reducing heat to medium low. Cook for 1 hour or until pork is tender and shreds in the sauce. Set aside to build the pastelón.
    Peel the plantains and cut in one-inch slices. Add enough canola oil to cover plantains in a deep pan fryer. Temperature should reach 350° F.
    Fry the sliced plantains until they are golden brown on the outside. Using a mortar, pound the plantains and add a little salt. This will be the dough for the pastelón.
    In a 2-quart casserole dish, spread butter to the entire inside surface. Add half of the plantains to make an inch-thick base. Using your hand, flatten the ripe plantains to create a flat surface. Add the pork stew, sprinkle cheese and cover with remaining plantains.
    Top with the remaining cheese; plate on top rack in the oven, and bake for 10 minutes at 340° F. Remove from oven and serve.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlyPork

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