Dominican Green Banana Pastelón with Braised Pork, Spiced Pumpkin, and Baked Frying Cheese

Instructions

1. 1

   1. Preheat the oven to 375°F / 190°C. Lightly grease a medium baking dish with a little of the vegetable oil and set aside.

2. 2

   2. Season the pork with half of the garlic, the oregano, cumin, 1/2 teaspoon salt, black pepper, and sour orange juice. Let it rest for 10 minutes while you prepare the remaining ingredients.

3. 3

   3. In a medium pot, cook the pumpkin in salted water for 12 to 15 minutes, until very tender. Drain and mash it with 1 tablespoon butter, sweet paprika, and a pinch of pepper. Set aside.

4. 4

   4. Peel the green bananas and cut them into chunks. Boil them in salted water for 18 to 20 minutes, until tender. Drain well.

5. 5

   5. While the bananas cook, heat 2 tablespoons of the vegetable oil in a wide skillet over medium-high heat. Brown the pork for 6 to 8 minutes.

6. 6

   6. Add the red onion, sweet peppers, and the remaining garlic. Sauté for 4 minutes. Stir in the tomato, tomato paste, and broth or water. Cook over medium heat for 18 to 20 minutes, until the meat is tender and the sauce is thick. Turn off the heat and mix in the fresh cilantro.

7. 7

   7. Mash the hot green bananas with the milk, the remaining tablespoon of butter, and 1 tablespoon vegetable oil until you get a firm but creamy mash. Adjust with the rest of the salt if needed.

8. 8

   8. To assemble, spread half of the green banana mash in the baking dish. Cover with all of the spiced pumpkin, then spread the braised pork and its sauce. Finish with the remaining green banana mash.

9. 9

   9. Arrange the slices of frying cheese on top. Bake for 20 to 25 minutes at 375°F / 190°C, until the pastelón is heated through and the cheese is golden at the edges.

10. 10

    10. Let rest for 10 minutes before slicing and serving so the layers can set more cleanly.