We’ve used this combo before, and we’ll use it again I’m sure. Pork and plantains are just meant to go together, and this pork and plantain bowl is simple, easy and delicious.
Few Ingredients + Big Flavor
Excluding avocado oil, salt and pepper, this recipe only calls for about 10 ingredients – three of which are spices. You get the drift! This pork and plantain bowl is not complicated, and it is easy to throw to together. It is great for dinner or breakfast, too!
We usually use green plantains or unripe plantains to achieve a starchy, french fry like flavor and texture, but for this recipe we love ripe plantains. If you aren’t familiar with plantains yet, they look like oversized bananas and range in color from green to yellow and brown. Ripe plantains are the yellow and brown ones. They are softer, easier to peel and have a sweeter taste.
For this pork and plantain bowl we decided to minimize the amount of skillets needed and multitasking required and tried baking the plantains. The ripe plantains bake well! They get caramelized and tender in the middle and go great with the pork and spices used in this recipe. If you aren’t already a huge fan of this flavor combo, we hope this recipe sways you!
Your Turn To Try Our Pork And Plantain Bowl
Go ahead and get to the market to pick up some ripe, sweet plantains and make this pork and plantain bowl! Add a runny egg on top and you’ll be craving this all the time! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Pork And Plantain Bowl (Paleo, Whole30 + Dairy-Free)
For the rest of the bowl:
- 1 onion, diced
- 1 bell pepper, diced
- 1 tbsp avocado oil
- 1.5 lbs ground pork
- 1 tsp oregano
- 1/4 tsp cumin
- 1/4 tsp chili powder
- Sea salt and pepper, to taste
- 2 avocados, sliced
- 4 cups greens (spinach, kale, chard, etc.)
- 1 cup salsa
- 4 eggs (optional)
- Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.
- Score plantains lengthwise and peel. Then, cut them into rounds about a 1/4 inch thick and place on baking sheet. Drizzle with avocado oil and season with salt. Place in the oven to bake for 15 minutes. Remove from oven and flip them over and season with more salt. Place back in oven and bake for another 10 minutes until the tops have browned.
- While the plantains are baking, prep onion and bell pepper as noted.
- Heat a large skillet over medium heat and add oil, onion and bell pepper. Cook until onions soften, about 4-5 minutes. Then, add ground pork to pan. Break it apart and cook until browned, stirring occasionally.
- Add oregano, cumin and chili powder. Stir to mix in. Taste and season with salt and pepper to your liking. Turn heat to low until plantains are done.
- While plantains are finishing, slice avocado. If you'll be topping your bowls with eggs, cook them to your liking so they are done at about the same time as the plantains.
- Once the plantains are done, remove from oven and assemble bowls. Start with a bed of greens, and then add the pork mixture and plantains. Top with optional egg, avocado and salsa. Enjoy!