Saturday, March 19, 2011

Stuffed Organic Pork Lion & Tostone

Regular readers of LC know that I have a deep rooted love for the mashed fried green plantains we call Tostones.  I always try and find new ways to show these babies off.  Here, I paired them with stuffed pork loin.  Pork and Tostones, a classic Caribbean dish for sure.

Hawaiian Plantain originally from Tahiti is a plantain and banana cross.  A much sweeter and larger species of plantain; they are produced commercially in the Americas.

Organic grass fed beef and pork tastes great and is good for the environment.  Both were used in this dish. These animals are treated with respect; they have free access to natural forages, fresh air and clean water.  Lower stress levels for the animals and not being treated with growth hormones and antibiotics results in a tastier final product.

Local Harvest is a fantastic resource for finding local farms in your area.  Search out the information and support sustainable local farms; reward them for their hard work and conducting their business in a sustainable fashion.  For organic Berkshire pork contact Hearst Ranch.

Jicama is an edible root that resembles a turnip.  The outside skin looks kind of gnarly but the inside is sweet, crisp, white.  I peel the skin, cut them into matchsticks and serve it raw. Great in salads.

Bird’s eye chilies are hot.  Now, I mute them a bit by pickling them.  I love the balance they provide when paired with the slightly sweet jicama.  Use a milder chili for less heat (if you’re a giant pansy).

Thai Peanut Sauce is awesome.  I can’t help myself, got to throw in a little mash-up, sorry.

Stuffed Organic Pork Loin & Tostone

Click here for the tostone preparation method.

Sliced Jicama & Pickled Bird's Eye Chili.  Click here for the Thai peanut sauce recipe.

For the Stuffed Pork Lion:
2 lb organic pork loin
Organic ground beef - (50-50 mix chuck & round)
Fresh thyme
Fresh rosemary
Chipotle hot sauce
Sea salt
Black Pepper
Olive oil
Safflower oil

Preheat the oven to 375 F.

Slice pork loin 3/4 way through lengthwise.  Then about halfway through to the left side and the right side.  You are basically opening up the pork loin flat.  Lay plastic wrap over and under the pork.  Pound the meat to an even thickness.  DO NOT TEAR THE MEAT.  Be gentle.

Spread an even layer of ground beef on the pork.  Season with the fresh thyme, fresh rosemary, sea salt, black pepper.  Add a few dashes of chipotle hot sauce and some olive oil.

Roll the pork loin, keeping the stuffing inside.  Tie with butcher's twine at about 1 1/2 inch intervals.  Season the outside of the pork with sea salt and pepper.  Heat the safflower oil in saute pan over medium-high heat.  Brown the loin all over.  Transfer to the oven.  Cook for 35 minutes.  Using a meat thermometer, the temp should be around 160 F.  Let rest for 10 minutes.  Slice into rounds.

If you know the movie where the "giant pansy" line comes from, tell me in the comments.

That's it for now...till we exchange a few words again...Peace!


  1. This is a wonderful way to use the plantains. I am always looking for new ways to use them too (I just picked some up today), but not the Hawaiian Plantain. The last time I had one I ended up using it in a sweet dish. Your pork is stunning! I like the different textures that this dish has.

  2. This looks great! So elegant looking :) I just ate some of the filipino type plantains called saba. It was just straight up fried though, not as fancy and yummy as this.

  3. I'm actually really interested by the combination of rosemary and thyme with the Thai peanut sauce. I don't think I've ever seen those herbs combined with anything peanutty (or spicy, or Asian, for that matter... am I just ignorant? :P) but this post really makes me want to try it and combinations like it. The baker in me is telling me that rosemary-peanut butter cookies need to be experimented with immediately. ;) Or thyme-peanut butter cookies, since I already have fresh thyme... would that be too weird?

    Oh, and I think "giant pansy" is from Madagascar. It was one of the lemurs that said it, I think. Maybe? I don't know, but at least I tried!

  4. I haven't tried cooking with plantains before, but have tasted them and definitely understand your love for them. Such a simple, yet wonderfully tasty ingredient to include, especially when fried. Beautiful presentation as always, Lazaro. Love the different taste and texture combinations.

  5. Such a sophisticated combination of flavors, Lazaro. Dr Lostpast tells me I would put hot pepper on ice cream if I could... and he's right... I love everything with hot pepper or hot sauce in it. I am especially interested in the peanut sauce with the meat... have only made it with poultry and seafood. I forgot about tostones... they are delish... thanks for the great recipe!

  6. I have tried tostones your method several times now so I know how good those are :) The pork looks terrific, I like the stuffing with the herbs and the kick from the chipotle sauce, and the pickled chilies and peanut sauce must bring a wonderfully flavorful finishing touch to the dish. Love it!

  7. Oh, this looks and sounds great to me! I love plantains but have never cooked them so will have to now.

  8. i don't know the movie but I love the giant pansy line!

    I love jicama and would seriously love to try a Hawaiian Plantain. Be well, Laz.

  9. I haven't cooked with plantains before, nor have I tasted them before. Looks like a simple, and super tasty delight. Almost like a potato fritter. Wiki tells me they are a banana of sorts What a brilliant use of flavours and an interesting use of flavours too. :) Im off to the shops to find me some plantain to cook with. :)

  10. denise @ bread expectationsMarch 21, 2011 at 3:07 AM

    I don't eat much pork but I do love what you've done here. The peanut sauce is a real cracker (anything with bird's eye chilli would be!) and jicama does look "gnarly" but it's fantastic raw and adds a beautiful sweet note to whatever you cook it with. Tostones are a newly discovered treat for me - everything here adds up to a 5 star dish on every level.

  11. I remember how you did the Plantain last time. We have this in Thailand and I love it. I agree that it's sweeter. I like what you put on your dish on each layer. Jicama is often used in Vietnamese cuisine. It's refreshing and juicy. I will double heat but go easy on the beef :D

  12. What an extraordinary array of flavors! Love the idea of pickling the chilies, but not sure about the movie :)
    Beautiful dish all around!


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