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Pork And Plantain Fajitas

Ingredients
  Lean boneless pork 12 Ounce
  Pineapple juice 1⁄2 Cup (8 tbs)
  Soy sauce 1 Tablespoon
  Garlic 3 Clove (15 gm), minced
  Five spice powder 1 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon
  10 inch chili tortillas 8
  Ripe plantain/Large firm bananas 2 , peeled
  Cooking oil 2 Tablespoon
  Sweet pepper 1 Cup (16 tbs), cut into bite size strips (Red, Yellow, And/Or Green Variety)
  Green onions 8 , cut into 1 inch pieces
  Bottled sweet and sour sauce 1⁄4 Cup (4 tbs) (Adjust Quantity As Needed)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Gourmet

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