Reviewed: Feb. 22, 2009

Simple but tasty recipe. I added mushrooms and considered adding black beans. I served it over rice.

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Reviewed: Feb. 7, 2009

I loved this!My favorite flavor is banana, my favortie veggies are tomatoes, and I love to cook with onion, so I had to try this and I loved it...I used cajun seasoning instead of cayenne, also I dredged the pork in flour and cumin before browning....SOoooo tasty could not get enough!

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jamidee

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

Although this is the first time I made this recipe, I used the reviewers' suggestions and used 3 cans of Rotel tomatoes with chilis, added cumin, and cut the pork into tiny pieces. I thought it was good, and my husband really liked it, but we both still thought it was missing something. I liked it paired with egg noodles, and I might make it again. But first, I'd like to figure out what it's missing.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Jan. 21, 2008

My guy and my friend were going on about Cuba having the best pork. I've never been, so did a search for "Cuban pork" and decided to try this out. The combination intrigued me and sounded pretty off the wall! I used pork chops rather than a roast, and added cumin as someone here suggested. We all liked it-a lot! My friend is a Chef and it even passed her taste test. Thank you for posting this!

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CraZee A

Cooking Level: Expert

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Reviewed: Nov. 20, 2007

I was alittle scared when I saw bananas and tomatoes in the same dish, but what a GREAT combination of ingredients. On my first attempt I used plantains as others suggested,as well as rotel tomatoes, cumin and chili powder. I served it over Brazilian Rice (from this website).The dish was delicious, but found the plaintains to be bland. I used bananas the second time I made it and the flavor was very nice. I also cooked the pork first, removed it before cooking the rest of the ingredients and put it back in to cook a little more before serving. I found the pork to be too dry when you leave it in the whole time (first attempt). All in all great recipe! Next time I make it I might try pineapple in place of banana....a little sweet with a little heat!

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H

Cooking Level: Intermediate

Home Town: Harvard, Massachusetts, USA

Living In: Brockton, Massachusetts, USA

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Reviewed: Aug. 23, 2007

My husband and I felt it was to sweet with the bananas. So next time I think I will use less or leave them out. I served it with the egg noodles and it was pretty good, other then the sweetness.

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JODEELEE

Cooking Level: Intermediate

Home Town: Cayce, South Carolina, USA

Living In: Norfolk, Virginia, USA

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Reviewed: Jun. 27, 2007

I would never have imagined that these ingredients would combine so well, but they did. I will definitely be making this again, it is very good.

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Sarah R-G

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Reviewed: Jun. 25, 2007

It was fun to make but the taste was just a little off. It seemed a lot like mint to me, oddly. Other people liked it, though.

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Lauryl

Cooking Level: Intermediate

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Reviewed: Jun. 22, 2007

Fantastic recipe! I was so curious I had to make it! I served it with rice, and added an extra can of tomatoes as suggested by another reviewer. The flavor was great -- I love when the recipe says "season to taste"! This one is a keeper!!

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1smartcookie

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Jun. 11, 2007

This dish challenges your taste buds. Very good and easy to make!

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dphazelwood

Cooking Level: Expert

Home Town: Aitkin, Minnesota, USA

Living In: Greenville, North Carolina, USA

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Reviewed: Jun. 8, 2007

This is a very good recipe. Will make this again for sure.

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Jim B

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Reviewed: Jun. 3, 2007

Delicious!! As some people mentioned the lack of flavour, I added chipotle. I also added diced zucchini as I had it on hand. It turned out great. It went very well with rice. I served it with bean salsa&chips and ice mint tea. It was a perfect hot summer lunch. I may try with pineapple the nxt time.

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AKIKO10028

Cooking Level: Intermediate

Home Town: Nakano, Tokyo, Japan

Living In: New York, New York, USA

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Reviewed: Jun. 3, 2007

This was excellent. The bananas work very well with diced tomatoes. I used the tomatoes w/chilis for added spice. It is a keeper and would work with chicken also.

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Smidge

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Reviewed: Jun. 1, 2007

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...

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SPOTTYSCOTTIEGIRL

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: El Paso, Texas, USA

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Reviewed: Jun. 1, 2007

Not one of my favorites. I followed the recipe exactly but felt the finished dish lacked flavor. Probably won't make again.

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PaulaB

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

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Reviewed: May 31, 2007

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.

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LESLEYPRINCE

Cooking Level: Expert

Living In: Hamilton, Ontario, Canada

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Reviewed: May 31, 2007

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).

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GLorenzsonn

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Reviewed: May 16, 2007

Okay dish. Wasn't as flavorful as I was hoping. Adding the bananas gave it an interesting taste but it was still pretty bland. I added about half a can of water and then reduced it with heat to make his saucier and served over rice. It was okay but I probably won't make it again.

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NikkiC

Cooking Level: Expert

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Reviewed: Mar. 15, 2007

My wife simply loved it! I think the combination of flavors is perfect! I only added some chilli peppers (2) to make it a little spicer.

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Eric

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Reviewed: Oct. 2, 2006

Curiosity got the best of me and I had to try this recipe. I cooked it with the lid on and had no problems with lack of sauce. There was something about the taste that just didn't grab me, although it wasn't bad, either. I served it over egg noodles, but think I might have liked it better over rice.

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