The social network that celebrates Latin food
Yield: 6 Servings
For sweet plantain mash:
In a stockpot bring water and salt to a boil. Peel plantains using a paring knife. Cut them first lengthwise removing the
vein from the center of the plantain, then in 4-inch pieces.
Cook until plantains are soft. Drain plantains and pass them
through a ricer. In a mixing bowl combine the riced plantains
with the butter. Whip plantains, slowly adding the heavy cream.
Season with salt and pepper.
In a stockpot set to medium heat, sauté diced pork tenderloin and onion in olive oil until the onions are transparent.
Add the peppers and garlic; cook for two minutes. Add the
gandules, cilantro, tomato and bay leaf, and mix thoroughly.
Add chicken stock and bring to a boil. Season with salt and
pepper, and reduce heat. Continue simmering for another 30–45
minutes or until the gandules are soft. Check for seasoning.
Preheat oven to 350°F. Heat two Tablespoons of oil in a sauté pan on high heat, add the pork and sauté
on all sides until the meat turns golden brown. Remove from
heat and finish cooking in oven for about 3 to 3-1/2 hours,
or until the skin is very crispy, turning pernil every hour.
Remove pork from oven and allow to rest for 5-10 minutes;
Place ¼ cup of the gandules stew in the center of a large pasta or soup bowl. Mound sweet plantain mash in the
center of the gandules and fan the sliced pernil in front
of the sweet plantain mash. Garnish with a sprig of rosemary.