Guizhou-style Pastelón: A Fusion of Puerto Rican and Guizhou Flavors

Ingredients

In this Guizhou-style adaptation of Pastelón, we incorporate the bold and spicy flavors of Guizhou cuisine. The original Puerto Rican dish is typically made with ripe plantains, ground beef, and a tomato-based sauce. However, in this version, we substitute ground beef with seasoned ground pork and replace the tomato-based sauce with a spicy Guizhou-style sauce, featuring chili peppers, garlic, and ginger. These changes infuse the dish with the unique flavors of Guizhou cuisine, creating a delightful fusion of Puerto Rican and Guizhou tastes. We alse have the original recipe for Pastelón, so you can check it out.

• 4 ripe plantains, peeled and sliced lengthwise 4 ripe plantains, peeled and sliced lengthwise
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• Salt and pepper to taste Salt and pepper to taste
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 35g, 15g
• Protein: 25g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Heat the vegetable oil in a large skillet over medium heat. Add the onion, garlic, chili peppers, and ginger. Sauté until fragrant.
3. 3.
   Add the ground pork to the skillet and cook until browned. Season with salt, pepper, and crushed Sichuan peppercorns.
4. 4.
   Stir in the soy sauce, rice vinegar, and brown sugar. Cook for an additional 2 minutes, allowing the flavors to meld together.
5. 5.
   In a greased baking dish, arrange a layer of sliced plantains. Top with a layer of the pork mixture. Repeat the layers until all the ingredients are used, finishing with a layer of plantains on top.
6. 6.
   Sprinkle the shredded mozzarella cheese evenly over the top layer of plantains.
7. 7.
   Bake in the preheated oven for 30 minutes, or until the cheese is melted and golden brown.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe to maintain their shape during baking.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet before crushing them to enhance their flavor.

Tips & Tricks

• For an extra kick of heat, add more chili peppers or a dash of Guizhou-style chili oil.
• If you prefer a milder flavor, remove the seeds from the chili peppers before adding them to the dish.
• Serve the Pastelón with a side of pickled vegetables to balance the richness of the dish.
• Experiment with different types of cheese, such as cheddar or Monterey Jack, for a unique twist.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Guizhou-style Pastelón hot, straight from the oven. Cut it into squares and garnish with fresh cilantro or green onions for a pop of color. This dish pairs well with a simple side salad or steamed vegetables.

Presentation advice

To make the dish visually appealing, arrange the plantain slices in an alternating pattern, creating a beautiful mosaic of colors. Sprinkle some extra shredded cheese on top before baking to create a golden and bubbly crust.