"I first had this served over egg noodles, but served with rice is just as nice. This recipe was introduced to me by a Cuban friend when I was seven years old. To this day, (twenty years later), it remains one of my favourites. Don't be frightened by this seemingly strange combination of ingredients; this is brilliant! The nice thing about this recipe is that it doesn't require any measurements. You use an equal amount of each ingredient, so it's infinitely scalable!" — LUSCIOUSLEMONADE
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boneless pork roast, cubed
bananas, peeled and diced
1 (16 ounce) can
diced tomatoes with juice
cayenne pepper to taste
salt and ground black pepper to taste
I have made this many times, except that I use plantains instead of bananas. Also, I add cumin, oregano and bay leaf (in Venezuela we get it in piowder form).
I HAD to try this simply because of the strange combination of the strange combination of ingredients. It wasn't "bad", but I definately thought it could have been a little bit "saucier", maybe more tomato? Interesting, but not sure if we'll try it again.
Born & bred in Miami, I was skeptical about this dish, even as I served it up. HOWEVER, with just slight tweaking, my family and I thoroughly enjoyed it! Tweaks: added cumin (a must for authentic cuban flavor), used 3 (10oz) cans of Rotel diced tomatoes. Also, my bananas were slightly green. Yum-a-licious, seriously! The tweaks kept me from giving this a 5* review...
I'm always looking for new ways to cook pork and this was easy and delicious. Nothing needed to be changed - I made minor ones - used Goya seasoning to season the meat before cooking and again at the end in place of the salt and pepper. I also had some leftover canned corn which I added. I cut the meat into bite sized pieces, therefore, 20 min. of cooking time was plenty - it would have been dried out if I had done 30 min. I served it over rice but the next time I'n going to serve it by itself (it is filling) and put out some crusty bread with butter. Thanks submitter.
This recipe was fantastic. I must be honest, I only made it because to me it sounded too weird not to try. :) It was very easy to make. The blend of ingredients gave this a sweet yet spicy wonderful taste. We will be making this one again and again!! Thank you so much!!
This recipe could be spiced up 'criollo'-style with hot chili peppers to taste if desired or leave it mild and smooth without the hotness. I used plantains because I like them better with meat. I also liked the goulash better served with rice. Thanks for the recipe - as all the reviewers indicate it can tweeked or left alone and you still have a good dinner.
I was browsing for recipes when I came across this, and found it unique, so I tried it out. I was really surprised by how well everything came together, it was super easy to prepare and easy to make. I was definately impressed by the taste, all those unique flavors in one, definately not for the plain and boring, that's for sure. I served over egg noodles, and will definately be making this recipe again.
Do not let the ingredients put you off on making this extraordinary dish. This was fantastic, the sauce was delicious, the bananas gave it a nice touch. I did add a 28oz can of tomatoes as one reviewer said it could have been saucier and I am glad I did. We served it over egg noodles and it was a perfect meal. Thanks for posting this one.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 50
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