Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 500 grams of pork loin cubes with paper towels, then season thoroughly with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of vegetable oil in a wok over medium-high heat, then fry 2 large ripe plantains, sliced into 1/2-inch thick rounds, for 2-3 minutes per side until golden brown and tender, then remove and set aside.

3. 3

   In the same wok, add the seasoned pork loin cubes and stir-fry for 5-7 minutes until browned on all sides, then remove the pork and set aside.

4. 4

   Add 1 tablespoon of vegetable oil to the wok, then stir-fry 1 medium thinly sliced red onion, 1 medium thinly sliced red bell pepper, 1 medium thinly sliced green bell pepper, and 3 minced garlic cloves for 3-5 minutes until the vegetables are tender-crisp.

5. 5

   Return the browned pork loin to the wok with the vegetables, and then add 1/4 cup of melted guava paste and 2 tablespoons of lime juice, tossing to coat everything evenly.

6. 6

   Fold in the previously fried 2 large ripe plantain rounds, mixing gently to combine and heat through for 1-2 minutes.

7. 7

   Remove the wok from the heat, then gently stir in 1/2 cup of fresh pomegranate seeds, tossing just until warmed.

8. 8

   Garnish the dish with 1/4 cup of fresh chopped cilantro before serving immediately.