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| Costa Rican Casado |
Ingredients
Ingredients
4
pork chops
Salt and pepper, to taste
2
garlic cloves, crushed
vegetable oil, for frying
1/2
cup beef broth
2
ripe plantains, peeled and sliced
1
small head of lettuce (Iceberg)
1
sliced tomato
1
carrot, grated
vinaigrette, to dress the salad
3
cups white rice, cooked
3
cups black beans, cooked
4
eggs, fried or hard boiled
1
cup queso fresco, sliced
tortillas, as preferred
Cooking Instructions
Begin by seasoning the pork chops with the salt, pepper and garlic. In a large skillet, heat two tablespoons vegetable oil over medium heat and cook the pork as desired on each side. Then 'deglaze' the same pan (create a sauce from the drippings) by adding 1/2 cup beef broth and bring to a boil. Let reduce to 1/3 cup and set aside.
2
In a separate frying pan, fry the plantain slices in a bit of oil until golden-brown.
3
Meanwhile, prepare the salad by combining the grated carrot and tomato slices. Season with salt, pepper and vinaigrette; set aside.
4
To assemble, cover four large plates with banana leaves and place the prepared portions side-by-side: one pork chop with a little salsa for each dish, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried or hard-boiled egg and some slices of queso fresco. Make sure to have plenty of tortillas ready as well.
5
Serve immediately with a good cup of Costa Rican coffee or ice cold cervezas on a hot day
by Hogan Courrier |
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