3 Proteins in Under 20 Minutes!

via Katie and Nicole Tufan


 

recepie-2-c-tufan-finished-meal
Alongside plantain, avocado is also a great source of protein perfect for fueling muscle structure and healthy fats.

INGREDIENTS

1 Avocado

1 Plantain

1 Tomato

2 Thick Cut Porkchops

Cilantro

Lime

Olive Oil

Salt

       SEASONING: Lemon, Salt, Pepper, Cumin, Garlic Powder, Honey or Syrup


DIRECTIONS  

Like most college students, we faced the dilemma of finding something to eat in 20 minutes before class started. Luckily, we had a couple of unusual items that we were able to cook up in no time. Plantains have always been a staple in Hispanic cooking, and are now making a huge difference in fusion food with their heart healthy benefits and high protein–especially ideal if you’re an avid gym goer like us! Avocado is also a great source of protein, fueling muscle structure and healthy fats for your body. The pork used in today’s recipe adds for texture and a savory glaze to accompany the salad and crunch from the plantains. Let’s get started!

*Patacones prep: about 15 minutes

*Avocado salad: 3 minutes

*Little pork pieces: 10 minutes

  1. We’re pressed on time here, so take the pork chops and slice them into thin strips that are both small and thin enough to cook all the way through.
  2. Season pork strips with a bit of salt, pepper and garlic powder. If you have honey or honey mustard sauce, this would we great to add to the seasoning as well.
  3. On a hot pan with a little bit of oil (about a teaspoon give or take), bring the pork pieces to cook on high heat, moving them every so often.
  4. While those are cooking, take the plantain, peel it down the middle and chop it into slices about half an inch thick. Fry them in a separate pan with a little bit of oil until they’re almost cooked through.

    recepie-2-b-tufan-cutting-board-plaintains

  5. Remove them and press them until they’re smashed into little discs like the picture above. Be careful of pressing too hard or you might tear the plantains apart, and you don’t want this to happen or else they don’t cook whole.
  6. Dip the plantains in a cup of water mixed with about half a teaspoon of garlic powder, half a teaspoon of cumin and a pinch of salt, and let them soak for about a minute each. Put the smashed plantains back into the same pan, be careful when water and the oil meet because it will splash.
  7. When pork pieces are just starting to brown, add some honey onto the pork pieces. Remove these to serve.
  8. Finish cooking plantains till both sides are brown and crunchy. Remove to serve. Add a pinch of salt to taste.
  9. Take an avocado, peel it, slice it and place in bowl. Do the same with a tomato and a little bit of cilantro for flavor and that extra love.
  10. Enjoy!

 

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