Dominican Green Banana Pastelón with Oregano Pork, Roasted Pumpkin and Fried Cheese

Instructions

1. 1

   Preheat the oven to 400 °F / 200 °C. Place the pumpkin on a baking tray, toss it with 1 tablespoon vegetable oil, 1/4 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, until tender and lightly browned on the edges.

2. 2

   While the pumpkin roasts, season the pork with half of the garlic, 1 teaspoon dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup sour orange juice. Let it rest for 10 minutes.

3. 3

   Heat 1 tablespoon vegetable oil in a wide skillet over medium-high heat. Brown the pork for 6 to 8 minutes. Add half of the red onion, the sweet peppers, and the remaining garlic; cook for 3 minutes. Stir in the tomato paste, the remaining dried oregano, the rest of the sour orange juice, and 1 cup water. Reduce the heat and cook for 20 to 25 minutes, until the pork is tender and the sauce thickens. Add the fresh cilantro and adjust salt and pepper.

4. 4

   In a large pot, boil the green bananas in enough water with 1 teaspoon salt for 18 to 20 minutes, until very tender. Drain well.

5. 5

   Mash the hot green bananas with the butter and evaporated milk until thick and smooth. Let cool for 5 minutes, then mix in the beaten eggs to help the pastelón set.

6. 6

   Heat the remaining tablespoon of vegetable oil in a small skillet over medium heat. Lightly sauté the remaining red onion for 3 to 4 minutes to soften it.

7. 7

   In a nonstick skillet, brown the frying cheese slices for 1 to 2 minutes per side, without adding more fat if your pan allows. Set aside.

8. 8

   Lower the oven temperature to 375 °F / 190 °C. Lightly grease a baking dish about 23 x 33 cm / 9 x 13 inches. Spread half of the mashed green banana mixture on the bottom.

9. 9

   Layer the braised pork with its thick sauce over it, then the roasted pumpkin, the softened onion, and the fried cheese slices. Cover with the remaining mashed green banana mixture and smooth the top.

10. 10

    Bake the pastelón for 25 to 30 minutes at 375 °F / 190 °C, until firm and lightly golden on top. Let it rest for 10 minutes before slicing and serving.