Caribbean Pork Stew with Plantains

Original recipe from Essentials of Slow Cooking.

 I decided to give this recipe a try.  The recipes are starting to branch out a little bit more to flavors and foods that I would have never given a chance.  I am so happy that I came across this recipe.  The Caribbean Pork Stew is amazing.  The flavors are excellent and the bananas add the final touch to this dish.  I wouldn't change a thing!

Ingredients:

3 tablespoons all purpose flour

Salt & Pepper

2 pounds boneless pork shoulder, cut into 1 inch pieces

1/4 cup canola oil

1 yellow onion chopped

2 cloves garlic, minced

1 teaspoon red pepper flakes,  it is very spicy, cut back if you don't like spicy!

1/2 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1 bay leaf

1 1/2 cups orange juice

2 tablespoons dark brown sugar

3 firm, ripe plantains, or under-ripe bananas

In a bowl, stir together flour, 1 teaspoon salt and 1 teaspoon pepper.  Turn the pork cubes in the seasoned flour, shaking off any excess.  In a large frying pan over medium heat, warm the canola oil.  Saute until all sides are brown.  Add to slow coker.

Once done with pork, add onion and saute over medium heat until translucent.  Add all ingredients and stir until brown sugar dissolves.  Bring to a boil and pour over pork in slow cooker.  Place slow cooker on either high for 3 hours or low for 8 hours.  About 30 minutes before serving, add sliced plantains (I used bananas).  Serve over rice.

Tip:  If you find that it is too spicy for your liking, you can cool it down by adding some lime juice or a little bit of sugar.  Start with a teaspoon and go from there.