Anyway, plantains are the best because they taste good with so many things and you can use ripe plantains for some recipes and unripe for others. This week Giant had 5 plantains for $2 so needless to say we are eating plantains everyday. Taking the idea of a plantano-pork sandwich, I came up with this incredibly delicious meal that, even though the bf complained watching it ("this is going to be gross! smashed bananas? ew sick it looks like you're making mashed potatoes with coconut milk! why do they even call this milk? meat and bananas? I mean I'll try it but"), he LOVED it and ate it for 2 meals the next day.
Also this recipe takes about 5% effort. So easy.
Prep Time: 10 mins
Cook Time: 6 hours (crockpot style)
- 1 lb pork loin ($5.00)
- 1 14 oz can natural reduced sodium beef broth ($1.50)
- 1 medium yellow onion, sliced ($1.00)
- 2 cloves garlic, minced
- 1 tsp garlic salt
- 1 tsp onion salt
- 4 ripe (aka brown) plantains (Giant had 5 plantains for $2!!)
- 1 cup coconut milk ($1.00)
- 1 tablespoon cinnamon
- 1 avocado, sliced ($1.00)
To open your plantains: Cut off both ends (the stem-like stuff), then slice down the middle and remove the peel from the middle out.
Slice your plantains into 1-inch-thick slices. Use about a teaspoon of olive oil or cocounut oil to lube a frying pan and cook the plantain slices for 3-4 minutes on each side, or until browned.
Combine the cooked plantain slices, coconut milk and cinnamon in a mixing bowl and smash together with a big-ish spoon until you get a mashed potato like consistency. Add more milk as needed to ease the smashing.
Scoop out a heaping spoonful of mashed plantains, top with the pork, and garnish with avocado. And of course, add hot sauce freely.
How freaking easy was that?
|Pork loin might look like this in the store|
|or it might look like this|