We ate these two at her house the other night, yum yum. the platanos were my favorite. They were baked and sweet and a perfect sidedish. Try these out for a new meal that you won't be disappointed with.
Pork Adobo recipe
courtesy of Cocina Cubana/ Preston Pittman / Sonia Martinez
1-1/2 lbs pork shoulder or butt, cut into 1-1/2-inch cubes 1/3 cup vinegar 2 Tbsps soy sauce 1 tsp salt 3 cloves garlic, minced 1 small bay leaf 1/4 tsp pepper 1 Tbsp sugar 1/2 cup water 2 Tbsps cooking oil
Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
Simmer covered for 1 hour or until meat is tender. Drain and reserve sauce.
Heat cooking oil in skillet. Brown meat on all sides. Transfer to a serving dish.
Pour off all remaining oil from skillet. Add reserved sauce and cook for a minute or two, scraping all browned bits sticking to the pan. Pour sauce over meat and serve.
[Variation: May be done with chicken or a combination of chicken and pork. Beef or chicken livers may be added too if desired]. heather made the combination dish of chicken and pork.
Literally means Plantains Temptation Style. This recipe yields enough for 6 servings.
Sonia's Note: Choose plantains that are VERY ripe. By this I mean so ripe that most people would be tempted to throw them away! The blacker the skin (sometimes even with a whitish cast to it) the sweeter the plantain.
3 very ripe plantains 1/3 cup white sugar 1/3 cup brown sugar 3 Tbsp dry white wine 2 short cinnamon sticks 1/8 tsp powdered cinnamon 3 Tbsp butter
Preheat oven to 375oF. Butter (or spray) a glass pyrex dish. Peel the plantains and place in the dish. Sprinkle half the sugar over them. Add the dry wine and stick little pieces of the cinnamon sticks into the plantains. Sprinkle with the rest of the sugar and the powdered cinnamon. Cut the butter in little pieces and dot over the plantains. Bake for approximately one hour.
Sonia's Note: By the way, this is a side dish, not dessert. It is very good served along with a roast and fluffy white rice.