Guajira-Style Pork
Just the aroma of this dish will have you reaching for seconds!
Lubov♀
Recipe author
Guajira-Style Pork
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 34 %
11 g
Fats 44 %
14 g
Carbohydrates 22 %
7 g
192 kcal
GI:
0
/
100
/
0
- Most Cuban meat dishes are made with chicken or pork. And in Cuba, bananas find their way into just about every meal — eaten for dessert, served alongside hot savory dishes, stirred into sauces, and used in countless other ways. You can really appreciate how well meat and bananas go together when you make Guajira-style pork. I take pork leg meat and cut it into cubes of about 1.5 oz (35–40 g). I sprinkle each piece with pepper and salt and squeeze lemon juice over it. I add cumin and bay leaf and set the meat in a cool place for an hour. Once the time is up, I deep-fry the meat. Now for the banana side dish: I take underripe bananas and slice them thinly on the diagonal, then fry the slices in oil. To serve, I plate the fried pork alongside the fried bananas. Fried potatoes make a good side, too. I garnish the dish with fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Pork fat - 333 kcal/100g
- Pork meat - 357 kcal/100g
- Pork - lean roast - 184 kcal/100g
- Pork chop on a bone - 537 kcal/100g
- Pork - schnitzel - 352 kcal/100g
- Pork shoulder - 593 kcal/100g
- Boar's leg - 113 kcal/100g
- Pork - 259 kcal/100g
- Bananas - 89 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
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