Pan method — enhances the roasted flavors and brings back the golden crust on the pork and plantains.
Lechon Hornado with Olive Oil Fried Sweet Plantain and Grilled Zucchini
Meal credits 1
Keto Option Available (Please confirm in the order notes if you prefer this option)
Slow-roasted Ecuadorian-style pork shoulder marinated with garlic and herbs, served with caramelized sweet plantains fried in olive oil and smoky grilled zucchini for a perfect balance of savory and sweet island-Latin flavor.
Ingredients
Pork, seasoning, lemon juice, olive oil, plantain, zucchini, ghee butter, achiote, garlic & beer.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 670 | 537 |
| Fat | Grams | 36 | 36 |
| Carb | Grams | 28 | 10 |
| Protein | Grams | 38 | 38 |
Heating Instructions
Garnish with a squeeze of lime or a spoon of aji criollo. Add a sprinkle of sea salt on the plantains to balance the sweetness and complete the island-Latin experience.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir or rotate halfway for even heating. Let rest 30 seconds before serving.
Preheat to 375°F. Heat pork, plantains, and zucchini 5–6 minutes, flipping once for even warmth.
Preheat to 375°F. Place pork, plantains, and zucchini in an oven-safe dish, cover with foil, heat 12–14 minutes, uncover last 2 minutes for light crisping
Heat 1 tsp oil in a pan on medium. Add pork, plantains, and zucchini, sauté 3–4 minutes, stirring gently until hot and caramelized.