Puerto Rican Platter

Ingredients

While the original Polynesian Pu Pu Platter typically includes Asian-inspired flavors and ingredients, the Puerto Rican Platter incorporates the vibrant and bold flavors of Puerto Rican cuisine. The marinades and spices used in the meats are distinctively Puerto Rican, and the fritters are made with local ingredients commonly found in Puerto Rico. The dips, such as sofrito and ajilimójili, are traditional Puerto Rican condiments that add a unique twist to the dish. We alse have the original recipe for Pu Pu Platter, so you can check it out.

• 1 pound (450g) pork shoulder, cut into bite-sized pieces 1 pound (450g) pork shoulder, cut into bite-sized pieces
• 1 pound (450g) chicken breast, cut into bite-sized pieces 1 pound (450g) chicken breast, cut into bite-sized pieces
• 1 pound (450g) shrimp, peeled and deveined 1 pound (450g) shrimp, peeled and deveined
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 yucca root, peeled and grated 1 yucca root, peeled and grated
• 1 cup (240ml) vegetable oil, for frying 1 cup (240ml) vegetable oil, for frying
• 1 tablespoon adobo seasoning 1 tablespoon adobo seasoning
• 1 tablespoon sazón seasoning 1 tablespoon sazón seasoning
• 1 tablespoon garlic powder 1 tablespoon garlic powder
• 1 tablespoon dried oregano 1 tablespoon dried oregano
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 cup (240ml) sofrito sauce 1 cup (240ml) sofrito sauce
• 1 cup (240ml) ajilimójili sauce 1 cup (240ml) ajilimójili sauce
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 30g, 10g
• Protein: 35g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the pork shoulder, chicken breast, adobo seasoning, sazón seasoning, garlic powder, dried oregano, and ground cumin. Mix well to ensure the meats are evenly coated. Let marinate in the refrigerator for at least 1 hour.
2. 2.
   Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
3. 3.
   Fry the plantain slices until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
4. 4.
   In the same skillet, fry the grated yucca until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
5. 5.
   In a separate skillet, cook the marinated pork and chicken until they are cooked through and slightly charred. Remove from heat and set aside.
6. 6.
   In the same skillet, cook the shrimp until they turn pink and are cooked through. Remove from heat and set aside.
7. 7.
   Arrange the cooked meats, plantains, and yucca on a platter. Serve with sofrito sauce, ajilimójili sauce, and lime wedges on the side.

Treat your ingredients with care...

• Plantains — Choose ripe plantains with yellow skin for a sweeter flavor. Green plantains can be used for a more savory taste.
• Yucca — Make sure to remove the tough outer skin of the yucca root before grating it.
• Sofrito sauce — You can make your own sofrito sauce by blending together onions, garlic, bell peppers, cilantro, and tomatoes. Alternatively, you can find pre-made sofrito sauce in many grocery stores.

Tips & Tricks

• For extra flavor, squeeze fresh lime juice over the cooked meats before serving.
• Serve the Puerto Rican Platter with a side of rice and beans for a complete meal.
• If you prefer spicier flavors, add a dash of hot sauce to the ajilimójili sauce.
• Experiment with different dipping sauces such as mango salsa or garlic aioli.
• To save time, you can marinate the meats overnight for even more flavor.

Serving advice

Serve the Puerto Rican Platter as an appetizer or as the main course for a festive gathering. Encourage guests to try different combinations of meats, fritters, and dips to experience the full range of flavors.

Presentation advice

Arrange the meats, fritters, and dips on a large platter, creating an enticing display of colors and textures. Garnish with fresh cilantro or parsley for an added touch of freshness.