Minced Pork Fritada with Plantain Dumplings
A rich and flavorful dish inspired by Latin American and Filipino cuisine, this Minced Pork Fritada is a savory, tomato-based delight. The dish is paired with subtly sweet plantain dumplings, balancing the deep, spiced flavors of the pork with soft, tender bites of tropical sweetness.
Equipment
1 Large skillet or sauté pan
1 Medium saucepan
1 Wooden spoon or spatula
1 knife
1 Cutting Board
Ingredients
For the Minced Pork Fritada
2 tbsp olive oil - Extra virgin, for deeper flavor
1 small onion - Finely chopped
3 cloves garlic - Minced
1 lb ground pork (minced pork) - Preferably with some fat for juiciness- 1 cup tomato sauce - Preferably homemade or a rich canned version
1 tbsp tomato paste - For added depth
½ cup chicken stock (chicken broth or chicken bouillon) - Low sodium if using store-bought
1 tsp paprika - Smoked or sweet, depending on preference
1 tsp cumin - Freshly ground for best flavor
1 cup red pepper (red capsicum) - Diced- 1 cup green peas - Fresh or frozen
For the Plantain Dumplings
- 2 large plantains - Ripe, peeled and mashed
½ cup all purpose flour (plain flour Australia and UK) - For structure
1 tbsp butter - Melted
½ tsp salt
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté finely chopped onions until translucent, about 3 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add minced pork, breaking it apart with a wooden spoon. Cook until browned and slightly crisp, about 8 minutes.
- Stir in tomato sauce, tomato paste, chicken broth, paprika, and cumin. Simmer for 15 minutes, stirring occasionally.
- Add diced bell peppers and green peas. Cook for another 5 minutes, allowing flavors to meld.
- Season with salt and black pepper to taste. Keep warm while preparing the dumplings.
- For the dumplings, mash ripe plantains in a bowl until smooth.
- Mix in flour, melted butter, and salt until a sticky dough forms.
- Form small dumpling rounds and cook in boiling water for 5-7 minutes, until they float.
Notes
- For deeper flavor, allow the fritada to simmer longer at a lower heat.
- The plantain dumplings can be pan-fried after boiling for a crispy texture.
Nutrition
Calories: 623kcalCarbohydrates: 55gProtein: 26gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 90mgSodium: 817mgPotassium: 1220mgFiber: 6gSugar: 23gVitamin A: 2923IUVitamin C: 88mgCalcium: 58mgIron: 4mg
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