Pork and Plantain Fajitas Recipe
Ingredients
| 12 oz. lean boneless pork | ||
| Pineapple juice | 1/2 Cup (16 tbs) | |
| Soy sauce | 1 Tablespoon | |
| Garlic | 3 Clove (5gm), minced | |
| Five spice powder | 1 Teaspoon | |
| Red pepper | 1/2 Teaspoon, crushed | |
| 8 8- or 10-inch Chili Tortillas | ||
| 2 ripe plantains or large firm bananas, peeled | ||
| Cooking oil | 2 Tablespoon | |
| 1 cup red, yellow, and/or green sweet pepper, cut into bite-size strips | ||
| 8 green onions, cut into 1-inch pieces (about 2/3 cup) | ||
| Bottled sweet-and-sour sauce | ||
Directions
1. Partially freeze pork; slice across grain into thin strips. Place pork in a plastic bag set in a shallow dish. Combine pineapple juice, soy sauce, garlic, five-spice powder, and crushed red pepper; pour over pork. Seal bag. Cover and let stand at room temperature for 30 minutes or chill for 2 hours, turning bag occasionally to redistribute marinade.
2. Wrap tortillas tightly in foil. Heat in a 350° oven about 10 minutes or till heated through. Keep warm.
3. Cut plantains or bananas in half lengthwise; slice crosswise into 1/2-inch slices. In a large skillet cook plantains (not bananas) in 1 tablespoon of the cooking oil over medium-high heat 2 to 3 minutes or till golden brown, turning occasionally. Remove from skillet. Add pepper strips and onions to skillet; cook and stir 2 minutes or till vegetables are crisp-tender. Remove vegetables from skillet.
4. Drain pork well; discard marinade. Add the remaining 1 tablespoon oil to the skillet. Add pork; cook and stir over medium-high heat for 2 to 3 minutes or till no pink remains.
5. Return vegetable mixture to skillet. Stir in 1/3 cup sweet-and-sour sauce. Add plantains or bananas; cook and stir 1 minute or till heated through. To serve, fill warm tortillas with pork mixture; roll up. If desired, serve with additional sweet and sour sauce and slices of mango and orange.
2. Wrap tortillas tightly in foil. Heat in a 350° oven about 10 minutes or till heated through. Keep warm.
3. Cut plantains or bananas in half lengthwise; slice crosswise into 1/2-inch slices. In a large skillet cook plantains (not bananas) in 1 tablespoon of the cooking oil over medium-high heat 2 to 3 minutes or till golden brown, turning occasionally. Remove from skillet. Add pepper strips and onions to skillet; cook and stir 2 minutes or till vegetables are crisp-tender. Remove vegetables from skillet.
4. Drain pork well; discard marinade. Add the remaining 1 tablespoon oil to the skillet. Add pork; cook and stir over medium-high heat for 2 to 3 minutes or till no pink remains.
5. Return vegetable mixture to skillet. Stir in 1/3 cup sweet-and-sour sauce. Add plantains or bananas; cook and stir 1 minute or till heated through. To serve, fill warm tortillas with pork mixture; roll up. If desired, serve with additional sweet and sour sauce and slices of mango and orange.
Chef
