12 Combo Recipe
Carne de cerdo frito, arroz y habichuelas, maduro, ensalada, and 3- Lata de soda 120z. (Fried pork, rice & beans, salad, sweet plantains, and 3-12OZ CAN SODA.)
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Ingredients
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Main Ingredients
Method
Cooking the Pork
- 1
Prepare the Pork
Cut the pork shoulder into bite-sized pieces and season with adobo seasoning. Let it marinate for at least 30 minutes.
- 2
Fry the Pork
In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated pork pieces and fry until golden brown and cooked through, about 10-15 minutes. Remove from heat and set aside.
Cooking the Rice and Beans
- 3
Cook the Rice
In a medium saucepan, combine the long-grain rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes or until the rice is tender and water is absorbed.
- 4
Prepare the Beans
While the rice is cooking, drain and rinse the canned red kidney beans. Add them to the cooked rice and stir to combine. Season with salt and black pepper to taste.
Preparing the Salad
- 5
Chop the Vegetables
Chop the lettuce, tomato, and cucumber into bite-sized pieces.
- 6
Make the Dressing
In a small bowl, whisk together olive oil, vinegar, salt, and black pepper to taste.
- 7
Assemble the Salad
In a salad bowl, combine the chopped vegetables and drizzle with the dressing just before serving.
Cooking the Plantains
- 8
Prepare the Plantains
Peel the ripe plantains and cut them diagonally into 1-inch thick slices.
- 9
Fry the Plantains
In a large skillet, heat a bit of vegetable oil over medium heat. Add the plantain slices and fry until they are golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
Serving
- 10
Plate the Dish
On a large plate, serve a portion of fried pork, rice and beans, and fried plantains. Add a side of salad and include three cans of soda.
