- 3 tablespoons olive oil
- 12 ounces ground pork
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon ground allspice
- 1/2 cup chopped yellow onion
- 1 tablespoon minced garlic (about 3 cloves)
- 3 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 1 1/2 tablespoons light brown sugar
- 1/4 cup currants
- 4 teaspoons chopped green olives
- 1 tablespoon capers, drained
- 1 cup water
- Tostones, recipe follows, for serving
- Fresh Salsa, recipe follows, for serving
- 2 green plantains
- Vegetable oil, for frying
Heat the olive oil in a medium nonstick skillet over high heat. Combine the ground pork, cumin, cinnamon, salt, oregano, crushed red pepper, and allspice, and cook, using a spoon to break up any clumps, until the meat is golden brown and cooked through, about 6 minutes. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute, stirring constantly. Add the tomato paste, vinegar, brown sugar, currants, olives, and capers, and stir to thoroughly combine. Stir in the water and reduce the heat to medium. Continue to cook, stirring occasionally, until the sauce is very thick and the flavors have come together, about 15 minutes. Serve the pork with Tostones and Fresh Salsa, recipes follow, if desired.
Heat the oil to 360 degrees F.
Remove the plantain slices with a slotted spoon and drain on paper towels.
When the plantain slices are cool enough to handle (about 1 minute), between paper towels, smash them into flat rounds using the bottom of a glass. Fry the rounds in the hot oil for another 3 minutes. They will turn crisp and golden brown.
Remove the tostones with a slotted spoon and drain on paper towels. Salt them as soon as they come out of the oil.
Serve as a condiment.